Ingredients

The following ingredients have 8 Servings
  • Pie pastry for one (9-in pie)
  • 4 large eggs
  • 1/3 cup lemon juice (about 2 lemons)
  • 2 tablespoons grated lemon zest
  • 1 cup coconut sugar (or light brown sugar)
  • 1/4 cup white whole wheat flour
  • 1 tablespoon vanilla extract
  • BERRY SAUCE:
  • 1 cup frozen raspberries
  • 1 cup frozen blueberries
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • 1/2 cup coconut sugar (or brown sugar)
  • Whipped cream for serving (optional)

Instruction

  • Roll out pastry to fit a 9-in nonstick tart pan and gently shape into pan. Bake crust at 400F 15-20 minutes until lightly golden. Remove from oven and set aside.
  • In a medium bowl, whisk eggs, lemon juice, zest, sugar, flour, and vanilla extract until smooth. Pour filling into pre-baked tart pan. Bake tart at 350F 20-25 minutes or until filling is firm to the touch. Cool tart completely on a wire cooling rack.
  • Make the berry sauce: In a medium saucepan, bring all sauce ingredients to a boil. Reduce heat to medium and let sauce simmer until just slightly thickened. Keep sauce warm until ready to serve.
  • When ready to serve, slice cooled tart into wedges and serve with warm berry sauce and whipped cream if desired. Enjoy!