Cooking Instructions
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Step 1
To make the bottom crust, place
Macadamia Nuts (125 g)
,
Almonds (35 g)
,
Medjool Dates (10)
,
Maple Syrup (15 mL)
and
Coconut Oil (15 mL)
into a food processor and blitz until crumbly.
Step 2
Using 4 individual tart pans, evenly divide the bottom crust between them. Press the crust down firmly. Refrigerate or place in the freezer until it sets, about hour in the freezer or a couple of hours in the fridge.
Step 3
Meanwhile, make the lemon curd topping. In a large pot on the stove on low heat, whisk together the
Eggs (3)
, zest and juice from
Lemons (3)
and
Honey (85 g)
. Add
Coconut Oil (60 mL)
,
Vanilla Extract (5 mL)
and
Coconut Butter (15 g)
and continue to whisk on medium heat until everything is melted and the mixture starts to thicken.
Step 4
Do no stop whisking. Whisk continuously until it thickens.
Step 5
Once the bottom crust is set, pour the lemon curd mixture into each cup.
Step 6
Put back in the fridge or freezer and wait until it's set to enjoy. It will take about an hour in the freezer and a couple of hours in the fridge. Garnish with
Coconut Yogurt (to taste)
,
Macadamia Nuts (to taste)
and
Sweetened Coconut Flakes (to taste)
when ready to serve.
