Lavish Lemon Tart

Method

• 1)

  Preheat the over to 350F.

• 2)

  Place your dates in a shallow cup and pour boiling water over then to soften up.

• 3)

  Combine the oats, cookies and salt into a blender and pulse until you have fine crumbs.

• 4)

  Add to the blender the coconut oil, lemon juice and pre-softened dates (water removed) and pulse again until the dates are finely blended into the crumble.

• 5)

  Scoop the crumble into 4 small tart tins (5″ diameter) and push across the bottom and up the sides of the pans as evenly as you can. If your tart tins do not have a removable base, line the bottom tin with some parchment paper.

• 6)

  Pop the tart tins onto a large baking pan (which makes them easier to handle) and place into the oven to bake for 10 minutes. Remove from oven and allow to cool.

• 7)

  In a medium pot combine the coconut cream, cornstarch, lemon juice, lemon zest, salt, agave and tumeric (optional for yellow colouring). Stir over a medium heat.

• 8)

  Continue to stir until the tart filling reaches a low boil and the consistency becomes nice and thick! This will take anywhere from 10-15 minutes so be patient and keep stirring, you’ll be rewarded with a lovely and smooth lemon ‘custard’.

• 9)

  Pour the curd into the four baked crusts still in their pans and place into the fridge to set.

• 10)

  They’re great to eat as soon as the lemon ‘custard’ has cooled and set. We decorated ours with a dusting of confectioners sugar and some fresh mint out of the garden. They would be equally as good with some fresh fruit on top and a side of allergy friendly ice-cream!