This recipe is a no-oven-no-bake fresh tart. It is an incredible burst of flavour. It's tart, sweet, fresh, and bright. Together with the crust it's luxuriously creamy, nutty crumbly, and totally hits the spot. Makes 4 tarts.
Total Time
20min
4.5
2 Ratings
Author: Joyous Health
Servings:
4
Ingredients
Topping
•
3
Large
Eggland's Best Classic Eggs
•
3
Lemons
, zested, freshly squeezed
•
4
Tbsp
Honey
•
1
tsp
Vanilla Extract
•
4
Tbsp
Coconut Oil
•
1
Tbsp
Coconut Butter
Bottom
•
1
cup
Macadamia Nuts
•
4
Tbsp
Almonds
•
10
Medjool Dates
, pitted
•
1
Tbsp
Maple Syrup
•
1
Tbsp
Coconut Oil
Garnish
•
to taste
Coconut Yogurt
•
to taste
Macadamia Nuts
, chopped
•
to taste
Sweetened Coconut Flakes
Cooking Instructions
1.
To make the bottom crust, place Macadamia Nuts (1 cup), Almonds (4 Tbsp), Medjool Dates (10), Maple Syrup (1 Tbsp) and Coconut Oil (1 Tbsp) into a food processor and blitz until crumbly.
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.
3.
Meanwhile, make the lemon curd topping. In a large pot on the stove on low heat, whisk together the Eggland's Best Classic Eggs (3), zest and juice from Lemons (3) and Honey (4 Tbsp). Add Coconut Oil (4 Tbsp), Vanilla Extract (1 tsp) and Coconut Butter (1 Tbsp) and continue to whisk on medium heat until everything is melted and the mixture starts to thicken.
4.
Do no stop whisking. Whisk continuously until it thickens.
5.
Once the bottom crust is set, pour the lemon curd mixture into each cup.
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.
Nutrition Per Serving
CALORIES
782
FAT
51.9 g
PROTEIN
11.0 g
CARBS
79.8 g
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