This tasty lemon and honey tart is free from gluten, dairy and refined sugar – making it easy to cater to a wide range of dietary needs. The deliciously nutty tart base is filled with a honey-sweetened lemon curd, resulting in the perfect after dinner sweet treat that’s sure to impress all lemon lovers.
- 1 ½ cups hazelnuts and/or almonds
- 1 cup buckwheat flour
- 2 tablespoons coconut oil, plus extra for greasing tins
- 2 tablespoons honey
- 3 – 4 tablespoons cold water
Lemon Curd Ingredients
- 1 cup lemon juice
- 1/3 cup honey
- 1/3 cup coconut oil
- 6 eggs
- Preheat the oven to 180°C and grease your tart tins with coconut oil. This recipe makes either one large tart, or 6 mini tarts.
- Add the nuts to a food processor, processing until they form a crumb. Continue processing while you add the flour, honey and oil, then slowly add the water until the mixture comes together into a ball.
- Press the nut mix into the tart tin to form a base, then place in the oven to bake for 15 – 20 minutes until slightly golden.
- To make the lemon curd, melt the coconut oil and honey together in a small saucepan over low heat. Once melted, remove from the heat, and leave to cool.
- Once cooled, add the eggs and lemon juice, whisking until well combined. Return the mix to a low heat, continuing to whisk until the curd becomes thick, and small bubbles start to pop to the surface.
- Remove from the heat and let the curd cool.
- Fill your tart tin(s), then place in the fridge to set for at least an hour.
- Get creative with decorations! We decorated our tarts with fresh edible flowers and freeze-dried raspberries – yum!
- No buckwheat flour? This recipe will work just as well with regular flour but will no longer be gluten free.
- For an extra lemony kick, add the zest of two lemons to your curd.
- If you don’t need to cater for dairy intolerances, this recipe with work with butter instead of coconut oil.
- Not a honey fan? Maple syrup works well too.