Mini Lemon Curd Tarts

Mini Lemon Curd Tarts

Ingredients - For the base

1 cup Oats

1 cup Almonds Ground

¾ cup Dates (pitted then measured)

2 Tablespoons melted coconut oil/butter

Ingredients - For the Lemon curd

1 cup Coconut Milk

½ cup freshly squeezed Lemon Juice

1 cup Sugar

2 Tablespoons Cornflour

Pinch of salt

2 Tablespoons solid coconut oil/butter

2 Tetley Lemon Green Teabags

Few drops Yellow Food Colouring

Method - For the base

  • Ground the almonds and oats in a food processor then set aside.
  • Add the pitted dates and melted coconut oil/butter in the food processor and processes till you get a lump consistency
  • Then add half of the oats and almonds mixture and pulse to combine.
  • Add the remaining ground almonds and oats. Pulse till everything is well incorporated and comes in to a dough ball.
  • Take two parchment papers/cling wrap. Then roll the prepared dough between two parchment papers using a rolling pin.
  • Cut in to desired shape or size using a cookie cutter.
  • Line a cupcake pan with parchment paper/cling wrap. Carefully lift the cut base and press them in the cupcake tray. Let them sit in the freezer while you prepare the lemon curd.

    • Method - For the Lemon Curd

    • Take ½ cup coconut milk in a microwave safe bowl add two lemon tea bags inside and microwave for 30 seconds.
    • Remove from the microwave.
    • Remove the tea bags squeezing all the extract well.
    • Add all of the ingredients for the curd to a saucepan along with the lemon tea infused coconut milk.
    • Cook on medium heat stirring constantly till it gets thick.
    • Once thick remove from stove.
    • Let cool slightly to room temperature then pour in to prepared almond base.
    • Let it set in the Fridge for a few hours.
    • Decorate as desired serve cold.

     

    Have you got it at home? - Base

    Have you got it at home? - Lemon Curd

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