Lemon Tarts with Blueberries, Strawberries and/or Raspberries

The original recipe by Eleanor Ozich was for Lemony Creme Tarts with Fresh Figs but whilst I love fresh figs, I didn’t have any available and the grandchildren were coming the next day so I decided to adapt the recipe to use what I had in the fridge and what I know would catch their eye.

The result was delicious and I will most definitely be making the little cases and lemony creme again, and will try with fresh figs.  I think almost any fresh fruit would go well with these lovely little tarts.

I was a little concerned that my filling wasn’t thickening enough so I added a couple of gelatin sheets (softened) at the end and the creme set beautifully.  This was probably me being too impatient, but I was in a hurry and wanted them to set firmly.

INGREDIENTS:

For the cases:
¾ cup unsweetened shredded coconut
¾ cup gluten-free oats
1 cup medjool dates, pitted
2 tablespoons coconut oil, melted
A pinch of sea salt

Filling:
450ml coconut cream
Zest and juice of 1 ½ lemons
3 tablespoons honey

To decorate:
Fresh blueberries, strawberries or raspberries

METHOD:

Lightly oil a bun tin (12 hole) or a muffin tin (9 hole) if you want larger tarts.

Place all the case ingredients (except for the coconut oil) in a food processor and blend until the mixture looks like large breadcrumbs.  Add the melted coconut oil and pulse until the mixture just starts to come together.

Place a tablespoon of the ‘crumb’ into each hole in the bun tin and mould the mixture to form a case.

I find using fingers the best tool as the warmth helps bond the mixture together.   Pop the tray into the fridge to ‘set’ the cases.

 

Put the cream, zest and honey in a saucepan and gently heat to melt, stirring continuously. Allow to simmer very gently for about three minutes before removing from heat and adding the lemon juice, still stirring all the time as the mixture will start to thicken as it cools.   If you are concerned it is not setting sufficiently, soften a sheet or two of gelatin in hot water and add to the warm creme making sure it is fully incorporated and dissolved.

Once the filling has cooled sufficiently and has thickened, spoon into the cold tart cases and return to the fridge to set – at least two hours or overnight.

Decorate with fresh fruit and serve.   Keep stored in the fridge.

Delicious Lemony Tarts with Fresh Fruit

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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About TheRobbInn

Two blogs: Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals. Robbinn Geocaching is a blog about our Geocaching adventures.
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2 Responses to Lemon Tarts with Blueberries, Strawberries and/or Raspberries

  1. This is a wonderful idea, thank you for giving me an idea for using the coconut cream in my cupboard 😀

    Like

  2. TheRobbInn says:

    Hope you enjoy them.

    Like

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