Lemon Curd Tarts

TART BASES

1/2 cup coconut oil

2 eggs

2 Tbs rice malt syrup

3/4 cup coconut flour

Pinch of Himalayan Salt

LEMON CURD

2 eggs

2 yolks

1/3 cup rice malt syrup

1/2 cup of lemon juice

Zest of 2 lemons

1/3 cup coconut oil

Pinch of Himalayan Salt 

BASE

Preheat oven to 200°C 

In a bowl add liquid coconut oil, eggs, rice malt syrup, and salt. Mix with a fork. Add coconut flour and mix until a dough forms. Press the dough into a silicone muffin tray to form tart cases. Prick the bottom of the base with a fork. Bake for 9 minutes until edges are golden.remove from oven and set aside to cool. 

LEMON CURD

In a saucepan Whisk together eggs, rice malt syrup, lemon juice, Zest and salt. Add coconut oil and turn heat onto medium /low. Cook, whisking continuously, until curd thickens. Strain curd through a sieve and pour evenly into tart cases. Cool in the fridge over night for the curd to thicken even more.

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