Sunday, June 29, 2014
NO BAKE GOOEY HONEY & LEMON TARTS
These sensational little gooey honey & lemon tarts require no baking and are lovely and simple to prepare. Perfectly sweet, tangy and delightful. Eleanor x
For the tarts:
2 cups almond meal (or ground nuts of your choice)
6 tbsp extra-virgin coconut oil
2 tbsp honey or maple
A pinch of sea salt
For the honey & lemon filling:
1/2 cup freshly squeezed lemon juice (about 5 lemons)
4 tbsp honey, maple, or agave syrup
4 tbsp extra virgin coconut oil, or unsalted butter
4 free range eggs
Shredded coconut for decorating.
In a food processor, add the tart ingredients, and process until the mixture starts to come together like a dough. About 1-2 minutes.
Press evenly into 12 greased muffin tins, and place in the fridge or freezer for at least 2 hours to set. I like to use silicone muffin moulds, as I find they are easier to pop out. Alternatively, you could use muffin cases in the tins to prevent them from breaking.
While the tarts cases are setting, you can prepare the honey and lemon filling.
In a small saucepan over low heat, melt the coconut oil and honey together. Remove from the heat and leave to cool. Add the eggs and lemon juice, and whisk until well combined. Return to a low heat, and continue to whisk until the filling becomes lovely and thick, and small bubbles start to pop at the surface.
Remove from the heat and leave to cool. Spoon the filling in to the pie crusts, and even out with the back of a spoon.
Top with a small sprinkle of shredded coconut.
I find these tarts are best kept in the fridge.
Makes 12 mini tarts.
*Refined sugar free