Lemon Curd Tarts

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

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.

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