We absolutely love lemons and right now our trees are laden with them!
Whether you have a lemon tree in your garden, or know someone with one, and suddenly find yourself with a glut of lemons, don’t panic! We have the solution! We thought the best way to put them to good use was in a delicious lemon tart – however, this is not your regular lemon tart…
We set to work to create a healthier version of this standard lemon treat, and we think you’ll be pleased with the results. It’s dairy and cane sugar free and with fresh lemons and coconut, this is a wholesome dessert that’s family friendly.
Crust - lightly oil a tart mould (one with a removable base works well here). Mix the dry ingredients together in a medium/large bowl until well combined. Break the coconut oil into small bits and use your finger tips to rub it into the dry ingredients until it combines.
Gently heat the rice malt syrup and Coco Quench in a pan until it combines and then pour over the dry ingredients and stir to combine. Place the mixture into the tart case and use your fingers to press it down until it is evenly lining the mould. Place in the fridge to rest while you make the filling.
Filling - heat the coconut butter, Coco Quench and vanilla pod over medium heat. When the butter has melted, add the lemon juice, zest and rice malt syrup and bring to the boil. Lower heat and simmer for 5 mins. Remove from the heat and take out the vanilla pod. Allow to cool, approximately 35-40 mins.
Meanwhile whisk the egg, egg yolks and tapioca flour for a couple of minutes to combine. Once the lemon mixture has cooled, add to the eggs and continue to whisk. Pour the custard into the tart base and bake for 15-20 mins.
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