Of which 12.3 g sugars and 10 g saturated fat.
No-added-sugar version: 265 kcal and 1.2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Vitamin C (lemon)
Allergens egg, tree nuts
Lemon tart with coconut mousse
An almond base and a creamy lemon mousse.
Ingredients
- 1½ cups almond flour (150 g / 5½ oz)
- 2 tbsp sugar (24 g / ¾ oz) — no added sugar: 3 tbsp erythritol (36 g)
- 3 tbsp melted coconut oil (39 g / 1½ oz)
- 200 g (7 oz) coconut milk (solid part only, chilled)
- 4 egg yolks (72 g / 2½ oz)
- ⅓ cup sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (95 g)
- ½ cup lemon juice (120 g / 4 oz)
- 2 lemons, zest only (4 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F).
- Mix the crust ingredients — almond flour, sugar and melted coconut oil — until you have a damp, crumbly mixture that holds together when squeezed.
The full method (10 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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