Dairy-Free Lemon Curd Tarts

Use this recipe to create your own little show stopping lemon curd tarts. Top with your favourite fruit or a sprinkle of zest and look extra fancy this Easter!

I’ve provided a nut free option for the base and my favourite vegan filling option in the notes.

Enjoy! x Ash

TART BASE

Makes 12 mini tarts or 1 x 8 inch fluted tart pan or springform.

INGREDIENTS

2 cups Pecans or Almonds
1/4 cup Maple Syrup or Rice Malt Syrup
1/4 cup Coconut Flour
2 tablespoons Coconut Oil, melted
2 tablespoons Almond Butter
1/4 teaspoon of Sea Salt

METHOD

Combine all ingredients in a food processor and pulse until mix is crumbly, sticky, and holds together when presses between your thumb and forefinger.

Press into a parchment lined springform pan or mini muffin tins for individual tarts.

NO BAKE METHOD

Place in freezer to set for one hour.

Fill with cooled curd or a scoop of PB and top with choc chips. Jokes! Not really, SO YUM.

You can fill these with anything you’d like. This is a great all-rounder base for many tarts.

WANT A GOLDEN CRUNCHY CRUST?

Bake your shells/base in a pre-heated 175°C/350°F oven for 7-9 minutes until golden.

Cool shells well and fill with cooled curd to serve.

DAIRY FREE LEMON CURD

INGREDIENTS

Two extra large free-range Eggs, plus one yolk
1/3 of a cup of Honey or Rice Malt Syrup
The zest of two wax free organic Lemons
1/2 cup Lemon Juice
3 Tablespoons Coconut Oil
2-3 drops good quality food grade Lemon Essential Oil

METHOD

Combine the first 3 ingredients in a small pot and cook on low heat stirring slowly and consistently for 5 minutes until mix begins to thicken.

Add the 1/2 cup lemon juice and coconut oil.

Continue to stir for another 1-2 minutes allow juice to warm and the coconut oil to melt and incorporate into the egg mix.

Remove from heat. Add essential oil if using and cool completely.

Use a small spoon or piping bag with tip of choice to fill your cooled tart shells.

TO SERVE

Top with berries, shredded coconut, or additional lemon zest and serve!

Tarts will keep assembled for 24 hours in the fridge in a covered container.

NOTES

VEGAN? Looking for a vegan option? Use the tart base recipe to create a tart or minis and fill with this delicious vegan lemon curd recipe from Minimalist Baker x

NUT FREE BASE: For a nut-free base option see HERE