If you love the taste of lemons, if you are looking for a refined sugar-free, gluten-free no-bake dessert to make during summer, this is definitely a recipe to try.
Lemon curd tart
Serves 10 people
Ingredients
Base:
80g of macadamia nuts
70g of steel cut oats
6 tablespoons of raw almonds
180g of medjool dates, pit removed
Desiccated coconut
Extra-virgin coconut oil
Pinch of sea salt
Water if needed
Filling:
5 eggs
5 tablespoons of honey
1,5 tablespoon of finely grated lemon zest (use organic lemons)
150ml freshly squeezed lemon juice, strained to remove the pulp
90g of extra-virgin organic coconut oil
1 vanilla pod, cut made vertically into it, seeds scraped
1 tablespoon of cacao butter (you can also omit this one if you can't find it)
Decoration:
Use any summer berries, like blueberries, blackberries, raspberries. I used honey berries. You can also put a few thin stripes of lemon zest on top.
Instructions
Spread a tart tin from the bottom and from the sides with coconut oil and sprinkle with desiccated coconut to avoid the base from sticking.
Place the macadamia nuts, oats, almonds, dates and sea salt in the food processor and blend until well combined.
Push the mixture gently but firmly with your fingers over the tart tin base and a bit on the sides. Put it in the freezer to set.
Make the curd by placing the eggs, honey, lemon zest, in a small saucepan and whisk over low heat for couple of minutes. Add in the mixture coconut oil, lemon juice, vanilla pod seeds as well as the pod (you will get extra seeds as well as extra flavour from the pod into the mixture). If using cacao butter, add also this into the mixture. Whisk the mixture over medium heat 5-10 minutes, until the mixture thickens.
Take the base out from the freezer and pour the mixture into the tart tin over the base as evenly as you can. Put the tart into the fridge to set for 3 hours (you can make the tart previous evening as well).
Decorate the tart with your choice of berries and serve.
Enjoy!
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