Little Lemon Tarts
September 26, 2014 | Makes 6
For the Crust:
- 1 & 1/2 Cups of Ground Almonds (180g)
- 2 Tablespoons of Coconut Oil, Melted
- 2 Tablespoons of HoneyMaple Syrup
- Pinch of Coarse Salt
For the Filling:
- 5 Tablespoons of Coconut Oil
- ½ Cup of Honey/Maple Syrup (125ml)
- 2 Eggs, Whole
- 2 Egg Yolks
- Juice of 2 Lemons, Zest of 1
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!
Preheat the oven to 180’C. Start with the filling, add all of the ingredients to the blender and blitz until combined.
Pour the mixture into a saucepan and place on medium heat. Whisk continuously until the mixture gets nice and thick (about 8-10 minutes). Don’t let it boil. When it’s ready, take it off the heat and whisk in the lemon zest.
Take the filling off the heat and transfer it to a bowl. 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.
Combine all of the crust ingredients in a large bowl until you have a sandy mixture, it might feel a little too crumbly but it isn’t!
Line a cupcake tin with baking cases and press the mixture very firmly into the bottoms and sides. Bake at 180’C for about 12 minutes until nice and golden.
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.