209 x AllergicFoodLover: The Sweet Tart
Once a year, we dedicate a special day to our mothers, to celebrate them, their love, patience, and sacrifices they may have made for us. Just like Valentine's day, I think such days should be celebrated every day rather than once a year.

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.
With that love declaration said, she was my inspiration for this recipe.

The Sweet Tart: with olive oil crust and limoncello filling.

(recipe for a small tart)


For the Crust:
160gr rice flour
30gr sugar
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

For the Filling:
3 lemons
125gr sugar
3 eggs
25ml of limoncello - Paolina Limoncello
25gr butter/margarine/coconut oil


Add the flour, the meal ( that is nut powder) sugar, a pinch of salt, nut butter, and oil, and mix. You can do this in a mixer if you have one. This crust is very much based on feel, it should hold together - if you feel it is too dry add more oil or nut butter.  Wheat flour can be used instead of rice flour. Cut out a circle of parchment paper to cover the base of your pie tin, spread out the crust, and let it rest for at least 30minutes.

In the meantime, melt the butter if using it, whisk the sugar and eggs until light and fluffy, add the juice of the lemons and lemons zest, the eggs, and limoncello. Make sure it's homogenous. Taste to see if you want more sugar or limoncello.

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!
March 21, 2021