Creamy Lemon Macadamia Nut Tart

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.

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.

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.

Do no stop whisking. Whisk continuously until it thickens.

Once the bottom crust is set, pour the lemon curd mixture into each cup.

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.