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Image / Editorial

Little Lemon Tarts

26th Sep 2014

These are so creamy and decadent and they’re nice and small so each one is gone in a few luxurious mouthfuls. A sweet and crumbly crust with a zingy and smooth centre – what more could you want!

Ingredients (Makes 6)

For the Crust:

1 & 1/2 Cups of Ground Almonds

2 Tablespoons of Coconut Oil, Melted

2 Tablespoons of Honey/Agave

Pinch of Coarse Salt

For the Filling:

5 Tablespoons of Coconut Oil

? Cup of Raw Honey

2 Eggs, Whole

2 Egg Yolks

Juice of 2 Lemons

Lemon Zest (Optional)


Step 1: Start with the filling, add all of the ingredients to the food processor and blitz until combined.

Step 2:?Pour the mixture into a saucepan and place on medium heat.?Whisk continually until the mixture gets nice and thick (about 6-8 minutes). Make sure you don’t let the mixture boil, you should be stirring almost the whole time!

Step 3:?Take the filling off the heat and transfer it to a bowl or jar. If you’re adding in lemon zest, stir this in now. Cover with cling film so that the film is touching the mixture (to stop a skin forming) and place in the fridge to cool while you make your crusts.

Step 4: Combine all of the crust ingredients in a large bowl, it might feel a little too crumbly but it isn’t!

Step 5:?Line a cupcake tin with baking cases and press the mixture into the bottoms and sides.?Bake ate 180’C for about 12 minutes until nice and golden.

Step 6:?Let the crusts cool and then remove them from their cases. Fill each one with about a tablespoon of filling and serve! I sprinkled mine with a little coconut for decoration, it’s also yummy topped with flaked almonds!

This recipe is Gluten Free, Dairy Free & Paleo. For more healthy recipes?both sweet and savoury check out?



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