Lemon ‘curd’ & fig tarts

These fun tarts are perfect for a dinner party, the lemon curd filling is deliciously zesty and smooth! There are such an abundance of lemons at the moment, and our bodies naturally gravitate to these citrus flavours at this time of the year. Lemons and citrus are jam-packed with vitamin C, making them the perfect addition to any dish for a nutrient boost.

EQUIPMENT

4 mini tart tins

High speed blender

Dehydrator

INGREDIENTS

Tart base

2 cups GF oat flour

2 cups cashew flour

3 tbsp water

3 tbsp rice malt syrup

1/2 tsp salt

1/2 tsp vanilla bean

1 tbsp coconut sugar

Lemon Curd Filling

1/2 cup coconut flesh (alternatively you may use 1/2 cup cashews)

1/2 cup coconut oil

Juice and rind of 5 lemons

1/2 cup rice malt syrup

1/2 cup water

1/2 tsp himalayan sea salt

1/2 tsp vanilla bean

GARNISH

6 figs, halved

METHOD

In a food processor, blend all tart base ingredients until dough forms. Press the mixture into your mini tart cases, about .75cm in height. Place your tarts in the dehydrator for 12 hours. Remove tart moulds and refrigerate tart cases until your filling is ready.

In a high speed blender, blend all ingredients for lemon curd filling until filling is smooth and creamy. Pour into tart cases and refrigerate.

Garnish with figs

Serves 4