Lemon Tart is one of my all-time favourite sweet treats, and this recipe uses lots of lovely fresh, healthy ingredients. It’s nice and easy to put together and can be made ahead of time, which means you can focus on entertaining your guests.
Ingredients:
Crust
- 1/2 cup cashew nuts
- 1/2 cup unsweetened, dry coconut
- 1 tablespoon agave nectar or liquid sweetener of choice
Filling
- 2 cups pine nuts, soaked overnight, drained and rinsed
- 3/4 cup coconut oil
- 1/2 cup lemon juice
- 1/2 cup raw honey
- 3 tablespoons lemon zest
- 1/2 cup dried large flake unsweetened coconut
A deliciously refreshing Lemon Tarte that is the perfect summer dessert
Method:
Crust
1. Place all ingredients in the food processor. Process until well ground.
2. Pat into 7″ cake ring
Filling
1. Place pine nuts, coconut butter, lemon juice and agave in high-speed blender. Blend until smooth.
2. Add the lemon zest and pulse once or twice to blend.
3. Pour over crust. Top with flaked coconut.
4. Refrigerate for three hours
Dress the tart with coconut, berries or pomegranate seeds.
This recipe was kindly shared with us by Dorota Trupp. Dorota is the Director of Trupp Cooking School in Melbourne and is a qualified nutritionist who specialises in digestive health. Check out their website: www.truppcookingschool.com and Facebook page for unique cooking classes, delicious recipes, and other cooking tips.
