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 tablespoonVanilla extract**Make sure there is no sugar added.
1/4 teaspoonSea salt
3Free range eggs
1/2 cup or juice of 3 lemonsFresh lemon juice
1/4 cup (85g)Raw honey
1/3 cup (75ml)Coconut oil, melted
2 tablespoonsRaw honey
Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
Grease the pastry tins with coconut oil.
Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tins using a spoon and fork.
Place the tins on a baking tray and bake for 15 mins or until the crusts are lightly golden.
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.
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.
Once cool, place a layer of lemon curd over each crust.
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.