I do love a lemon tart which is sour enough to make you purse your lips together when it hits them! Lucky my family agree with me that the more sour these tartlets are, the better!
This lemon tart recipe uses coconut oil instead of butter and almond meal instead of flour (meaning the base becomes nice and chewy and the perfect case for your sour lemon curd!). So citruself down and get ready to make the most sublime lemon tarts!
3 Large Eggs
¼ Cup of Honey
¼ Cup Coconut Oil
100ml Lemon Juice & Zest (about 3-4 lemons – you might want to cut it down to about 80mL if you don’t like it too sour)
1 ½ Cups Almond Meal
½ Cup Icing Sugar
1 Pinch of Salt
2 Tablespoons Melted Coconut Oil (and a little more for greasing).
1 Large Egg
1. Turn on the oven to 180 degrees celcius (or 350 degrees fahrenheit). First you have to make the lemon curd so it has enough time to cool down… so zest and juice your lemons.
2. Put your eggs into a saucepan and whisk in the honey.
3. Then turn the heat on low and give the mixture a good whisk (otherwise you’ll end up with sweet scrambled eggs). Add the coconut oil into the saucepan and keep whisking until it has melted into the egg mix.
4. Pour the lemon juice and zest into the saucepan and then keep whisking away until the mixture is nice and thick (it should fall in blobs off your spoon – how gastronomic of me!). Put your curd into the fridge and let it cool!
5. For the chewy almond pastry, put your almond meal and icing sugar into a mixing bowl with a pinch of salt (or a thermomix – I borrowed my mum’s fancy thermie for a test run!). Give it a good blitz!
6. Add your melted coconut oil and egg into the mixing bowl and mix with a wooden spoon until combined (about 20 seconds using the kneading setting in the thermomix). Then tip out the pastry which will be quite sticky and roll it around in a bit of extra almond meal so it’s easier to work with.
7. Grease your tart bases with some coconut oil. Then wet your hands with some water (or leftover coconut oil) and press your pastry into the tart shells – it should be about 5mm thick (or if you love tart shells like me you can fill them a little more!)
8. Bake for about 10-12 minutes until the pastry is brown. Take them out of the oven and let them rest in the tins on a wire rack until they are cool.
9. Once the shells have cooled, pop them out of the moulds. Get your cooled lemon curd out of the fridge and put heaped spoonfuls of curd into your cooled pastry cases and smooth it over.
10. Top your tarts with some raspberries and dust with a little more icing sugar. My favourite addition to a sour lemon tart is some vanilla ice-cream and some more raspberries sprinkled on the side! Yum!
On a side note, I can’t wait until I get to the UK where the berries are so much cheaper and so delicious! Anyone know of any good berry farms for me to run wild in?
Hope you enjoy baking and eating these simple little lemon tarts! Remember that people may purse their lips when they first taste them but I assure you’ll they will turn into big smiles shortly afterwards!