http://www.easons.com/p-4347009-the-little-green-spoon.aspx
http://www.easons.com/p-4347009-the-little-green-spoon.aspx
Recipes

Little Lemon Tarts

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Ingredients

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
  • Lemon Zest (Optional)

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!

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Preheat the oven to 180’C.Start with the filling, add all of the ingredients to the food processor and blitz until combined.

 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!

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.

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

 Line a cupcake tin with baking cases and press the mixture 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.

4 Comments to Little Lemon Tarts

  1. Siobhan says:

    These are delicious and so easy to make! Love them :)

  2. […] basis to have as a sweet treat yet they are seriously healthy too. I found the recipe on The Little Green Spoon website (obsessed with this site) and I adapt it from time to time. I have such a soft spot for […]

  3. claire says:

    I made this recipe as one big tart as I didnt have the bun tin handy. The lemon curd is absolutely amazing and the buns version would be even better and easier to make YUM! thanks Indy :)