Lemon Curd Tart

5 Oct

We’ve teamed up with @thenourishedfriend to bring you this incredible Lemon Tart. This dessert is perfect for those that love that zing zang citrus flavour! And best of all, you can alter the quantities of lemon juice and syrup in the curd according to your individual taste.

Prep: 20 min | Freeze: 2-4 hrs | Serves: 16

Lemon Curd Tart

Base:

1 cup (100g) almond meal
1 cup (100g) desiccated coconut
125g (roughly 8) medjool dates, pitted and softened
1 tsp vanilla extract
pinch of sea salt

Filling:

6 egg yolks
¼ cup (75g) rice malt syrup
zest + juice of 2 lemons (½ cup)
¼ cup (50g) coconut oil, melted

01 Combine all base ingredients in a food processor and process until a sticky crumb forms. Press into a small, 18cm round springform pan.

02 Whisk yolks, syrup, lemon juice and zest in a saucepan over low heat for 1-2 minutes, then add the coconut oil. Stir continuously for 5 minutes or until mixture thickens -don’t let it boil.

03 Using a spatula, pass mixture through a sieve. Cool for 5 minutes.

04 Once cool, spread the filling over the base and place in the freezer to set for 2-4 hours.

Tip:

This tart is best cut frozen. Defrost for 15 minutes prior to serving.