This buttery, flaky, gluten-free fonio crust is the perfect base for any pie filling or fresh cream + fruit. We love it with tangy smooth lemon curd and ripe berries. #YoleleAtTheTable
Fonio Lemon Curd Tart
Makes 4 x 6-inch tarts or 2 x 9-inch tarts
(vegetarian, gluten free)
1 cup cooked + cooled Yolélé fonio
2 cups oat flour
¼ cup granulated sugar
1 teaspoon kosher salt
½ cup butter, cubed
2 large egg yolks
1 tablespoon vanilla extract
1 pound dry beans or rice to hold crust shape in oven
4 egg yolks
¾ cup sugar
½ cup lemon juice (3-4 lemons)
Zest of 2 lemons
12 tablespoons butter, cubed
- Preheat oven to 350oF.
- Mix all dry ingredients together with butter by sanding: rubbing your hands together quickly through the mixture to fully incorporate the butter in the dry ingredients so the end product looks like sand. Once fully incorporated, transfer to a mixing bowl.
- Add eggs, fonio, and vanilla to butter mixture and combine until dough is formed. Wrap in cling film and place in fridge for at least 20 minutes.
- Tear off large hunks of dough and mold into non-stick tart tins (either 6 or 9-inches), making sure the crust is at least ½-inch thick. You may have leftover dough depending on the size of your tins.
- Line crust with parchment paper and add dried beans to prevent crust from rising. Bake for 25-30 min or until dough is fully set. Once fully baked, let cool on rack.
For Lemon Curd
- Whisk all ingredients together in a medium saucepan.
- Place pan on low heat and continuously stir with rubber spatula until mix thickens and reaches 170oF. To test if it’s done: Dip a spoon into the curd, and run your finger through it. The little ridge of curd that builds up on either side should not immediately flow back into the path of your finger.
- Pour through a metal mesh strainer into a plastic or glass mixing bowl to prevent further cooking.
- Then pour curd into tart shells and place in the fridge to firm up for at least 1 hour. Once chilled, top with fresh fruit + cream and serve!