209 x AllergicFoodLover: The Sweet Tart
For this year, I would like to dedicate this post to a special woman in my life, I see her as a mother figure, as they do not all come with relatable blood. This woman, both beautiful inside and out, has a romantic heart, a mind as creative as the world of Alice in Wonderland, with a will and determination that would motivate anyone to paddle to Antarctica.
For me, Mother's day is not only to celebrate the biological mothers, but also the aunts, the grandmothers, the women who have shown that maternal aspect, ultimately nourished you whether it was mentally or emotionally to be a better version of yourself.
This woman did this, still does, and probably will continue doing so until the end of time. And I love her for that.
The Sweet Tart: with olive oil crust and limoncello filling.
For the Crust:
160gr rice flour
30gr nut meal - I used Cashew flour from holiguds
50gr nut butter - I used tahini for this
50ml olive oil - I used le jardin de toto
Pinch of salt - I used the ’not himalayan salt’ from mad.in.lebanon
Put the oven at 175°C. Pour the mixture into the pie form and carefully place it in the middle of the oven, for 20min. Depending on your oven it might need an additional 10min. However, it burns very quickly so do not forget it!
Once done, take it out, let it cool down and serve it with a glass of limoncello in the sun!
In terms of food pairing, it's quite evident that limoncello would go well with a lemon tart as they are both lemon-based. Limoncello is an Italian liquor, mainly made in the South. Luckily for us, we have our very own made in Lebanon!
Try it out HERE!