Gluten free lemon tart

Crust

• 30 g blanched almonds
• 100 g coconut oil
• 90 g pure maple syrup
• 2 eggs
• 1 tsp natural vanilla extract
• 90 g coconut flour
• ¼ tsp salt
• ½ tsp gluten free baking powder (see Tips)

Filling

• 110 g unsalted butter
• 4 eggs
• 150 g caster sugar
• 100 g lemon juice (approx. 3 lemons)
• 50 g orange juice (approx. 1 large orange)
• whipped cream, to serve (optional)