Tangy Lemon Curd Tarts
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Oh my, these Lemon Curd Tarts are seriously good. I created them last week for my Supper Club Event with Daylesford on 22nd March.
I wanted a dessert that looked and tasted like a burst of sunshine. With energy so vibrant that on your first bite you feel a burst of Spring jump right into your body! Yup, that’s exactly what these delicious Lemon Tarts do AND only full of goodness. What a winner!
Once you make these, I promise you that you’ll be making them again and again and again, because they are the dessert that will impress all your friends and family who wouldn’t want to eat something so healthy! My trick is….don’t tell them they’re healthy! Just feed them and smile knowingly! Ha!
To create the creamy consistency in the filling, once again I use an amazing natural sweetener called Amasake. I do use this one a lot! Amasake is made from fermented grain – either brown rice, millet or oats – and through the fermentation process the natural sweetness and creaminess from the grain is extracted creating this amazingly sweet, creamy beautifully natural food. And as it is from a wholegrain, the sugars will be slow releasing into our blood stream, promoting calm and balanced blood sugar levels, calm and balanced emotions and mind. Now if we can eat desserts that taste like this one AND still stay calm and balanced we really are on to a winner here!
You can buy a jar of Amasake at most bigger health food stores, although I did see it at Budgens the other day, which made me VERY happy! You can also order it online.
Enjoy my lovelies!
(Makes 10 individual tarts or 1 Large Tart with 10 slices)
Lemon Curd Filling
- 240ml Lemon Juice (Approx 4-5 Medium Lemons)
- Zest of 4 Lemons
- 120ml Maple Syrup (Use 180ml if you are not using the amasake)
- 1 Cup Millet or Brown Rice Amasake (or 150g Soaked Cashew Nuts)
- 1 Vanilla Pod Scraped
- 60ml Coconut Oil (melted)
- 3 Tbls Agar Agar Flakes (if you are using the powder use half the quantity)
- 1/4 Tsp Fine Sea Salt
- 1/2 Tsp Tumeric (For Colouring)
- 180g Spelt Flour (Or Quinoa Flour)
- 90g Ground Almonds
- 45g Desiccated Coconut
- 1/4 Tsp Sea Salt
- 60ml Olive Oil
- 60ml Maple Syrup
- 60ml Water (You may need a tsp or 2 more but start with 60ml first)
- Baking Beans or Chickpeas or Any Dry Beans for Blind Baking
– Pre-heat your oven to 180 Degrees C
– Begin with your pastry. Sieve flour into a large mixing bowl and then add remaining dry ingredients
– Then add the oil, syrup and the water slowly and begin mixing it. As it starts forming small broken up pieces of dough, this is a good time to get your hands in the bowl and begin bringing it all together
– Begin forming a nice ball of springy dough – if it is too wet add a little more flour if it is too dry then add 1tsp of water at a time while mixing it together with your hands
– Once the dough is formed, take it out of the bowl and sprinkle flour on a flat kitchen surface for rolling
– For individual tarts: cut the ball of dough in half with a knife and roll out each half of dough until 1/2 cm thick and cut into rounds using a cutter appropriate to your tart cases
– Then lay them into a lightly oiled tart case, one by one with your hands until they are well formed in the tart case. Make sure there is extra dough hanging over the top and then you can cut round the top edge with a sharp knife to make it all even and tidy. Continue until all the dough is used or you have the right amount of tarts you need
– If you are making a large overall tart then roll out all the dough at once until it is the right size for your tart case and 1/2 cm thick. After oiling your tart tin lay the dough in the tin and gently press down with your fingers
– If you have any left-over dough then you can wrap it in cling film and keep it in the freezer for month ready to make more, another day!
– Once your tart(s) pastry is ready then pour your beans into each tart case or large tart tin to cover the pastry. This is to make sure that the pastry stays flat and doesn’t rise in the oven on blind baking
– Bake for 15-20min or until lovely and golden brown. Make sure you check after 15min as every oven strength is a little different
– Once they are in the oven, begin making your Lemon Curd filling
– Add all your ingredients to a food processor (except the turmeric) and mix on high speed until you get a lovely consistent creamy filling. If you are using cashew nuts then you will need to mix on a high heat for longer until all the cashews are broken down into a consistent cream
– Once the filling is lovely and creamy, add it all to a small pot and turn heat to medium and begin stirring slowly until all the agar agar flakes have dissolved. Do not let this boil, just keep it on a slow, steady heat for about 5-7min until you can no longer see any more agar flakes
– Once they are all dissolved then turn off the heat
– Add your turmeric powder and mix in really really well – leave to cool
– If your pastry is now ready get it out the oven and leave them to cool for 10min.
– As soon as the pastry cases are no longer really hot, begin pouring your lemon curd filling into the tart case(s). Fill them to as close to the top as you can without spilling over
– Now leave them in the freezer to set for approx. 30min-45min
– Once they are set serve with some delicious Vanilla Cashew Cream