An impeccable combo combining a deliciously crisp pastry crust with the zingy, creamy curd. Refined sugar, dairy and gluten free of course so can be enjoyed minus the guilt!
Pastry:
- 1 ½ cups almond meal (or alternatively 1 cup almond meal + ½ cup LSA)
- ¼ cup buckwheat flour
- 2 tbsp chia seeds
- 2 medjool dates
- 1 tsp vanilla
- 2 ½ tbsp. pure maple syrup
- 2 tbsp. melted coconut oil
- 1 tbsp. cold waterFilling:
- 2 eggs
- 2 egg yolks
- ½ cup fresh lemon juice
- 2 ½ tbsp. pure maple syrup
- 1 tbsp. finely grated lemon zest
- 3 ½ tbsp. coconut oil
- Fresh berries to serve
- Preheat the oven to 140 degrees. Grease 10 holes of a muffin tray with coconut oil.
- Place all of the base ingredients into a food processor or blender except for the water. Blend. Add the water. If the mixture looks too dry, slowly add some extra water until a dough-like consistency is formed. Press the tart mixture into tin. Bake for 25 minutes or until slightly golden and crisp.
- Meanwhile, make the lemon curd. Place a small saucepan over a pot of simmering water. Turn the heat to low. Pour in the lemon juice, zest, eggs, yolks and maple, whisking until combined. Gradually whisk in the coconut oil, 1 tbsp. at a time until it is completely melted. Turn the heat to medium, continuing to whisk. The mixture should gradually become thicker and thicker until a curd consistency. Allow to cool completely. Place in the fridge to make firmer.
- Once the tart shells are cool, fill with the lemon curd and top with a fresh berry.
Coconut and Bliss 