Are you all on holiday reading this article on your mobile phone while laying at the beach and getting tanned? I’m enjoying the incredible summer weather in Switzerland. But I’m also looking forward to finally leave to Portugal next week. For those who don’t know it, I’m half Portuguese. I go to Portugal every year. I just love this country (and I think my love is contagious and infected Prospi).
When I’m in Portugal during summer, I always visit my aunt. She is an artist living in a big and messy house. The garden of this house is paradise! What I love the most is the giant lemon tree that produces hundreds of lemons every year whose size you can’t imagine. These lemons are at least three times bigger than the ones you can buy in the supermarket.
Last year, while picking lemons in this paradise-like garden, I suddenly felt like baking my lemon tart. Fortunately, there is a small organic greengrocery with mainly local products in front of my aunt’s house. So I went there, bought the needed amount of dates and started baking.
My aunt and our guests were thrilled by this delicious, refreshing and sugar-free summer dessert.
I didn’t find any picture of the lemon tree on my computer. But it’s with pleasure that I share my 4 ingredients recipe with you:
If you don’t buy stoned dates, you first have to remove the stones. Then, put the dates in a high vessel and slightly cover them with water. Let them soak for a while. The soaking time depends on how hard and dry they are. When I use very dry dates, I soak them for at least an hour or if possible, overnight.
Pick out 6 dates and blend them with the coconut oil and the olive oil as well as a pinch of salt Put the resulting mixture in a big vessel and add the flour.
Knead this into a dough. You might need to add a bit of water to reach the right consistency. Cover a round cake tin of 22 cm in diameter with baking parchment and grease the edges with some oil. Place the dough in the form.
Now you can prepare the filling. Therefore you need the juice of 1 to 2 lemons. I usually press the juice of three lemon halfs. Pour the juice over the rest of the soaked dates.
Cut off the rind of half a lemon and add it, too. It’s important to use organic lemons so to avoid the pesticides on the rind. Add a little bit of salt and blend this mixture.
Spread the filling on the dough bottom. Finally, you need to bake the tart for approx. 40 minutes at 170C/338F.
plant-based (vegan), lactose-free, soy-free, sugar-free, wholegrain
Level of difficulty: easy
- 100 g/3.5 oz wholegrain spelt flour (or wheat flour)
- 2 tbsp coconut oil or olive oil
- 400 g/14 oz dates, stoned
- 1-2 lemons
Slightly cover the dates with water and soak them for at least one hour. Take out 6 dates and blend them with the coconut oil or olive oil and a pinch of salt. Mix the resulting mash with the flour and knead it into a dough. You might need to add a bit of water to reach the right consistency. Cover a round cake tin of 22 cm in diameter with baking parchment and grease the edges with some oil. Place the dough in the form. For the filling, press the juice of 1 to 2 lemons and pour it over the soaked dates. Cut off the rind of half a lemon and add it, too. Add a little bit of salt and blend this mixture. Spread the filling on the dough bottom. Finally, you need to bake the tart for approx. 40 minutes at 170C/338F.
With only 4 ingredients you can make this absolutely fantastic summer dessert! 🙂
Here you can download the recipe as a PDF for free:
Who has tried it out?
Kind regards and nice holidays,
P.S. We would be glad if you share the recipe on social media in case you like it.