Sunday, June 29, 2014


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.

*Gluten free
*Dairy free
*Refined sugar free


  1. Love your recipes, Eleanor. I sometimes have problems with baking paper sticking, being wet and generally hard to get off when I'm making some of your baking recipes. What am doing wrong?

  2. Hi Eleanor, can you use rice malt syrup instead of honey? If so what is the conversion.

  3. Just tried this and am in love! I used paper cupcake cups to press the base mixture into, and I don't have a food processor so I mixed it by hand. Turned out great. And I had trouble staying away from the cooling filling mixture. It tastes SO GOOD!

  4. Hi there. I have made this recipe twice now. Both times I have followed it to the tee, but both times the lemon and honey filling never becomes thick. It's always runny and I have to freeze it, which turns it in to yummy lemon sorbet cakes :) Can you please give me some tips into what I'm doing wrong, as I make them to take to other peoples houses and I'm keen to get it right! Thanks :)

  5. These look so delicious!