I recently whipped this tart up for a morning tea I was hosting, and it was an absolute winner. This recipe is only an absolute cinch to make, but it also contains a range of wholefood ingredients which means you can enjoy this tart without a moment of guilt. As an added bonus, your friends will no doubt come to the conclusion you are a spectacular cook when you tell them you made this tart yourself, as the finished product looks and tastes like it is fresh out of a French Patisserie window. Truth be told there is no baking required! Winning on all fronts!
Lemon Curd Tart
Recipe Serves 8
Ingredients:
Base
1 cup almond meal
1 cup desiccated coconut
12 medjool dates, seeds removed
1 teaspoon vanilla extract
Pinch of Himalayan salt
Filling
6 free range / organic egg yolks
2 tablespoons raw honey
2 tablespoons maple syrup
Zest and juice of two lemons (or 3-4 drops of lemon oil)
4 tablespoons coconut oil
Method:
Line the base and sides of an 18cm springform or flan pan with baking paper or melted coconut oil.
Place all of the base ingredients into a food processor and blend until the mixture resembles a fine, sticky crumb.
Use your hands to press the mixture firmly into the base and 2cm up the sides then place the base into the fridge or freezer to set.
Place the egg yolks, honey, maple syrup, lemon zest and juice into a saucepan and whisk to combine.
Place the saucepan over low heat and add the coconut oil. Whisk continuously for five minutes or until the mixture starts to thicken (it will darked and become thicker around the 4-5 minute mark - be patient and keep whisking as it is important you do not let the mixture boil (as you will scramble the eggs).
Once thickened, spoon the mixture into a bowl and leave to cool before spooning the mixture over your base and return to the fridge to set.
You can serve plain, or add a sprinkle of coconut flakes and blueberries for a little extra colour.
Slice. Serve. Eat and enjoy.
