About this recipe:The pastry for these mini lemon tarts is made with ground almonds and sweetened with dates. The filling is made with lemon juice, lemon zest, honey and eggs. Only natural sweeteners are used in this recipe so go ahead and treat yourself!
Makes: 4 mini lemon tarts
Gluten free pastry
110g ground almonds
3 tablespoons lemon juice
4 dates, pitted
6 tablespoons lemon juice
1 lemon, zested
1 tablespoon honey, or to taste
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Preheat oven to 180 C / Gas 4. Lightly grease or line 4 muffin holes with paper cases.
Blend together ground almonds, 3 tablespoons lemon juice and dates in a food processor. Press mixture firmly into bottom and up the sides of paper cases to make a base.
Bake in the preheated oven until pastry bases are golden brown, about 10 to 12 minutes.
For the filling: Heat 6 tablespoons lemon juice, lemon zest and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes. Pour filling on top of mini tart bases and place in fridge to cool.