Lemon Tart
Lemon Tart
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. Try this delicious recipe at home.
Servings
Prep time
Cook time
Recipe
Ingredients
- 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
Method
- 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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
