Recipe adapted from Coconut and Bliss’s Lemon Curd Tarts
1 1/2 cups almond flour
1/4 cup buckwheat flour
4 small medjool dates
1 tsp vanilla essence
2 ½ tbsp maple syrup
2 tbsp melted coconut oil
3 tbsp water
2 egg yolks
1/4 cup lemon juice
1/4 cup lime juice,
4 tbsp. pure maple syrup
1 tbsp finely grated lime zest
3 ½ tbsp. coconut oil
Lime zest and thin slices of lime to serve
Preheat the oven to gas mark 5. Grease 6 holes of a muffin tray with dairy-free butter and line the base with baking paper.
Add the base ingredients to your food processor and process until a sticky dough is formed. Add more water if mixture is too dry.
Press the tart mixture into your muffin tray holes. Bake for 15-20 minutes or until golden brown.
While the tart cases are baking, make the lemon and lime filling. Place a medium sized bowl over a pot of simmering water. Pour in the lemon juice and the lime juice, lime zest, eggs, yolks and maple syrup, whisking until combined.
Gradually whisk in the coconut oil, 1 tbsp at a time until it is completely melted. The mixture should gradually become thicker and thicker. Once it’s a custard consistency, stop whisking and remove the bowl from the heat. Taste to see if it’s to your taste. If you find it too sharp, add a tsp maple syrup and whisk again. Allow to cool completely. Place in the fridge to make firmer.
Once the tart cases are baked remove them from the tin after a couple of minutes as if you leave them to cool completely before removing they will be very tricky to get out. Leave them to cool on a cooling rack.
Once the tart cases are cool, fill with the lemon and lime filling and top with some lime zest and a small slice of lime. Enjoy Store in an air tight container in the fridge.