Lemon Curd Tartlets with Fresh Fruit
A deliciously refreshing dessert which will impress your guests!
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons (plus extra for greasing) Coconut oil, melted
  • 1 tablespoon Vanilla extract**Make sure there is no sugar added.
  • 1/4 teaspoon Sea salt
Lemon curd:
  • 3 Free range eggs
  • 1/2 cup or juice of 3 lemons Fresh lemon juice
  • 1 lemon Zest
  • 1/4 cup (85g) Raw honey
  • 1/3 cup (75ml) Coconut oil, melted
  • 2 tablespoons Raw honey
  • 2 tablespoons Water
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Grease the pastry tins with coconut oil.
  3. Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tins using a spoon and fork.
  4. Place the tins on a baking tray and bake for 15 mins or until the crusts are lightly golden.
  5. For the lemon curd, beat the eggs well in a bowl. Place the melted butter or coconut oil, honey, lemon juice and zest in a saucepan and stir in the eggs.
  6. Heat over a low heat (if too hot the eggs will curdle) until the mixture begins to thicken and coats the back of a wooden spoon. This should take roughly 8-10 minutes. Once ready pour into a bowl and allow to cool.
  7. Once cool, place a layer of lemon curd over each crust.
  8. Mix together the water and honey for the glaze in a saucepan on a low heat for 2-3 minutes. Pour into a glass and allow to cool completely. Place the fruit on top of the tarts and brush lightly with the glaze.