Lemon Curd Tarts

Posted by Nikki N
16/09/2017

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Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 6-8

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Main Ingredient : Fruits
Recipe Type : Dessert

Ingredients :

 

    For the lemon filling:

    Juice from 5 lemons
    12 tbsp. coconut oil
    4 eggs
    4 egg yolks
    235g/8.5oz honey
    zest from 4 lemons

    For the crust:

    100g/3.5oz ground almonds
    50g/2oz gluten-free oats (or another 100g/3.5oz ground almonds)
    50g/2oz coconut oil
    1 egg
    1 tsp. vanilla extract
    1 tsp. honey

    Optional: raspberries to top


Method :
  1. Preheat the oven to 160C/320F.
  2. Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
  3. Grease 8 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin, then up the sides. The pastry should be about 1/4 cm thick.
  4. Bake for 30-40 minutes.
  5. Meanwhile start making the lemon curd. Add all of the ingredients, except for the coconut oil, to a sauce pan and heat over a high heat mixing constantly.
  6. Once everything is well combined and the mixture has started to bubble, reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
  7. When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
  8. Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.

Source : Source link


 

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.




 

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