Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Creamy Lemon Macadamia Nut Tart
Recipe

14 INGREDIENTS • 6 STEPS • 20MINS

Creamy Lemon Macadamia Nut Tart

4.5
2 ratings
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.
Add to plan
logo
Creamy Lemon Macadamia Nut Tart
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
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.
20MINS
Total Time
$5.36
Cost Per Serving
Ingredients
Servings
4
us / metric
Topping
Egg
3
Large Eggs
Lemon
3
Lemons, zested, freshly squeezed
1 Tbsp zest and 1/2 cup juice per 4 servings
Honey
4 Tbsp
Coconut Oil
4 Tbsp
Coconut Oil
Coconut Butter
1 Tbsp
Coconut Butter
Bottom
Macadamia Nuts
1 cup
Macadamia Nuts
Almonds
4 Tbsp
Medjool Dates
10
Medjool Dates, pitted
Coconut Oil
1 Tbsp
Coconut Oil
Garnish
Coconut Yogurt
to taste
Coconut Yogurt
Macadamia Nuts
to taste
Macadamia Nuts, chopped
Sweetened Coconut Flakes
to taste
Sweetened Coconut Flakes
Nutrition Per Serving
VIEW ALL
Calories
782
Fat
51.9 g
Protein
11.0 g
Carbs
79.8 g
Add to plan
logo
Creamy Lemon Macadamia Nut Tart
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Cooking InstructionsHide images
step 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.
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 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 (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.
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 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.
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.
Tags
view more tags
Dairy-Free
American
Gluten-Free
Shellfish-Free
Vegetarian
No-Bake Dessert
Dessert
Mother's Day
Spring
Summer
0 Saved
top