Lemon lime tarts
If you’re looking for a light, refreshing dessert that isn’t too damaging to the waistline, these lemon lime tarts are just what you need. These tarts are free from gluten, dairy and refined sugar and could be made nut free by substituting out the almond meal for ground sunflower seeds.
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Serves: | 8 |
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Ingredients: | 9 |
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Serving Size: | 64g |
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Total calories: | 184 kcal |
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Carbohydrates: | 15.42g |
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Fat: | 12.55g |
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Protein: | 5.32g |
Ingredients
Pastry
- ¾ cup almond meal
- ¼ cup ground flax seeds
- 4 pitted medjool dates
- 1 tbsp coconut oil
Filling
- 4 tbsp lemon juice plus rind
- 4 tbsp lime juice plus rind
- 2 eggs (whisked)
- 1 tbsp coconut oil
- 1 tsp Nature Sweet Sugar Substitute
- 1 tbsp honey
Method
- Preheat oven to 180C and grease muffin tray.
- Blend the pastry ingredients together until well combined. Press pastry mix into the muffin holes, covering the bottom and the sides evenly.
- Bake for about 10 minutes, until the pastry is golden brown.
- In a bowl, beat the eggs.
- Place all filling ingredients (except for the eggs) into a pan and simmer on low heat for 2 minutes, stirring regularly. Slowly start to pour the egg into the simmering mixture, stirring vigorously, until the mixture is smooth and thick.
- Allow the pastry and filling mixture to cool to a luke warm temperature, and pour the mixture into each pastry shell. Place tarts in the fridge to set.
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