Lemon and Blueberry Tarts
The perfect balance of citrus & sweetness!
I am all about living a “non diet” lifestyle. Life is too short to feel anxious about food, instead I choose be be excited about it.
Finding a balance between what is good for you and what makes your soul happy is the recipe for achieving a long term healthy relationship with food. It’s all about MODERATION.
Base
1/2 cup rolled oats
1/4 cup sunflower seeds
1/4 cup raw cashews
1/2 cup flakes almonds
1/4 cup desiccated coconut
1/8 cup coconut oil (melted)
2 tbsp maple syrup
Filling
2 1/2 tbsp coconut oil (melted)
1 tbsp maple syrup
2 eggs
1/4 lemon zest
3 small lemons juiced
Method
Preheat oven to 170 degrees Celsius
Add all base ingredients to a food processor and blitz until they combine.
Grease tins. Mould your base mixture into the tins ensuring the thickness will not break once cooked.
Cook for 10 minutes or until slightly golden. Set aside to cool.
Once the bases have cooled, remove from tin moulds.
Add eggs, lemon zest and maple syrup to a mixing bowl and whisk.
Over a medium heat melt coconut oil then add lemon juice, stir briefly.
Add whisked egg mixture to the hot pot and whisk vigorously until the mixture has thickened.
Make sure you bring the pot on and off the heat to ensure the mixture doesn’t split.
Once the mixture has thickened to a custard like consistency, set aside to cool.
Once cooled, add filling to base then top with blueberries.
Place tarts in fridge for a minimum of 20 minutes (I had mine the next day and they were perfect consistency).
This recipe made 4 large tarts (about the size of my hand). I would also love to make smaller portion sizes to have a larger quantity of treats as they didn’t last very long in our house.