When life hands you lemons… make a CRACKING Lemon Tart!
We, here, are a house a lemon lovers. Particularly the main man – he’s a keen fan of anything tangy. So every so often I get to work trying to wrangle something new with a hearty lemon flavour. Lately I picked up a glorious big bag of lemons from our local market along with a wonderful load of macadamias and I just knew these two would make a fantastic union!
And ahh how fantastic it was 😀
First helpings were following by second helpings. Then an hour later… “oh, I think I’m feeling a little lemony again! I wonder if I could squeeze more in?!… what would it like with a berry sauce?” FYI: incredible.
I have used gelatine in this recipe for a smooth luscious topping (plus I love the goodness from gelatine – particularly my favourite one here!) just be sure with your measurements because too much will send it in the ‘jelly’ (or ‘jello’ for all our North American friends) direction when we’re really going for soft-but-holds-it-together. The coconut milk also imparts a wonderful creaminess to go along with the decent tang of lemon. And *side note* feel free to play around with the amount of honey (or other sweetener). I’ve kept it very low on the sweeter levels, because well that’s just the way we like it so that lemon is the true star. So if you feel like you want a bit more then by all means add it 🙂
So mainly; enjoy this lemon tart! It’s a new firm favourite in our house I’ll be finding all sorts of excuses for it to pop up on many occasions!
Tangy Lemon Tart (makes 25cm round tart or 20cmx17cm square slice)
2 tbsp chopped, pitted dates
1 tbsp boiling water
1/2 cup raw almonds
1/2 cup raw macadamias (can sub with cashews if preferred)
1/2 cup desiccated coconut
1 tbsp coconut oil, melted
1&1/2 cups full-fat coconut milk – separated
1&1/2 tsp gelatine
1 tbsp honey (or more if you prefer things a little sweeter)
1 tbsp lemon zest (from approx 1 large lemon)
1/2 cup lemon juice (from approx 3 lemons)
2 egg yolks
1/2 tsp vanilla extract
1 tbsp desiccated coconut, to serve (optional)
Grease your chosen tin with coconut oil and line the base with baking paper. (A note on the tin: I use various kinds. It’ll influence the thickness of your layers but feel free to use something smaller than the measurements above if that’s what you have and you enjoy a thicker tart 🙂 )
Pour boiling water over the chopped dates in a cup and allow to sit for 2+ hours to soak up the liquid. Place the almonds and macadamias in the food processor and process until they become crumbly. Pour any remaining liquid of the dates after the soaking time (it’s ok if there’s none!) then add to the nuts in the food processor along with the desiccated coconut, melted coconut oil, and a pinch a salt. Process until it begins to come together. Tip the mixture into your tin then press firmly and evenly across the base. Place the tin in the freezer while you get on to preparing the topping.
Set aside 1/4 cup of the coconut milk in a small bowl. Sprinkle over the gelatine then let sit for a while. Pour the rest of the coconut milk into a medium sized pot along with the honey and lemon zest. Heat over a medium heat. Once the honey has melted blitz the mixture with your stick blender to break up the lemon zest (if you don’t mind small pieces of lemon zest then feel free to skip that bit). Continue to heat the mixture until it begins to boil gently.
Whisk the egg yolks in a bowl. Carefully, and slowly, pour the hot coconut milk mixture over the egg yolks while continuing to whisk. Once well incorporated, pour the mix back into the pot and return to the heat for 1-2 minutes whilst stirring. Gently stir the coconut milk/gelatine amount with a whisk and add this to the main mixture. Stir well to incorporate. Remove the pot from the heat. Add the lemon juice, vanilla extract, and pinch of salt. Stir through to combine. Set aside to cool down to a lukewarm temperature.
Once the mixture is only mildly warm (like a forgotten cup of coffee) remove the base tin from the freezer and pour the lemony goodness all over the top. Place the whole tin in the refrigerator for at least 3-4 hours before serving. Before you serve it out, sprinkle over the desiccated coconut (if using). It’s also wildly delicious with some coconut milk mousse and a homemade berry sauce. Store in the fridge when not consuming 🙂