Give sugar the flick with this honey-sweetened lemon tart: you’ll never look back! If you are a real honey fan you could also drizzle the tart with more honey once set. I’ve used 6cm tartlet tins for this recipe, but it will work with any size you have.
- 6 eggs
- 2 lemons, juiced & zested
- ⅓ cups honey
- 1 cup coconut oil, melted
- 2 sheets puff pastry
- 1 punnet blueberries, to serve
- 1 punnet raspberries, to serve
- 10cm piece dark chocolate, for chocolate curls
- Preheat oven to 180°C.
- To make curd, place eggs, lemon juice, zest, honey and coconut oil in medium-sized saucepan over medium–low heat and whisk 4–5 mins until thickened. Place in fridge to cool.
- Using 8cm round cookie cutter, cut out 16 rounds of pastry.
- Place a pastry round in each tart tin, pierce base with fork, cover with baking paper and weight down with pastry weights or rice.
- Blind-bake for 8 mins, remove weights and bake for further 2–4 mins or until golden. Remove from oven and cool completely.
- Using vegetable peeler, run blade across top of block of chocolate to create chocolate curls.
- Fill each tart shell with curd and top with blueberries, raspberries and chocolate curls.
- Tip: You would traditionally use shortcrust pastry for a lemon tart but I have a puff pastry addiction at the moment; you can, of course, use shortcrust. Any leftover curd will keep in the fringe for about 4 to 5 days covered.
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