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1 Paleo Lemon Tarts

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Paleo Lemon Tarts

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Ingredients

8 portion(s)

Base

  • 60 g Cashews
  • 60 g almonds
  • 10 g sunflower seeds
  • 115 g Fresh Dates, Pitted
  • 1 tablespoon Raw Cacao

Lemon Curd

  • 3 eggs
  • 125 g honey
  • 1.5 lemon, Zest and Juice
  • 60 g coconut oil

Coconut Cream

  • 1 can coconut cream, Refrigerated
  • 1 tsp Vanilla Bean Paste
  • 1 tsp Maple syrup
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  • 6
    40min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. Place can of coconut Cream at the back of the fridge to cool down and allow the cream to seperate from the milk 

    2. Base

  2. Preheat Oven to 170C and grease and line a muffin tin. 

    Place all the Base ingredients into the Thermomix Mixing bowl and mix for 30 - 60 Sec / Speed 9. Roll into golf ball sized balls then press into the muffin tin, pressing down on the top to shape it into a tart base. 

    Bake for 10 minutes then set aside to cool. 

    3. Lemon Curd

  3. Add all ingredients into the Thermomix Mixing Bowl and Cook for 6 Min / 75C / Sped 4. 

    Strain through a sieve while still hot into a clean jar then place in the fridge to cool. 

    4. Coconut Cream

  4. Insert the Butterfly into the mixing bowl. 

    The Coconut Cream should have seperated from the watery coconut milk. You want to use the lushus thick cream that's at the top of the can. 

    Add the cold Coconut Cream, vanilla and syurp to the bowl and whip together for 30 Sec / Speed 4. 

    Remove from bowl and place into a piping bag. 

    5. Assembly

  5. To assemble, place the cooled lemon curd into the cooled tart bases then pipe the Coconut Cream mixture onto the top. Enjoy! 

10

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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11

Tip

You can use whatever nuts for the base you have, it works well with most combinations. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thanks for this recipe - Its

    Submitted by ToniLawrence on 29. October 2016 - 20:17.

    Thanks for this recipe - Its absolutely yummmo!!!!  tmrc_emoticons.) Cooking 4

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  • Wow making this love it

    Submitted by Yvie5 on 6. October 2015 - 21:11.

    Wow making this love it Cooking 1

    Vonnie

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  • This recipe is FANTASTIC

    Submitted by markv2 on 10. September 2015 - 13:43.

    This recipe is FANTASTIC these tarts were a huge hit at the office and at home. I replaced the maple syryp with coconut nectre which was great. 

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  • Stars updated

    Submitted by Thermomix in Australia on 1. September 2015 - 10:50.

    Stars updated tmrc_emoticons.)

    Thermomix Head Office

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  • Great recipe! Loved the lemon

    Submitted by hazely on 16. August 2015 - 18:39.

    Great recipe! Loved the lemon curd and coconut cream frosting. I think next time I will leave the cacao out of the base though as I didnt like that so much. Very tasty though, even hubby approved tmrc_emoticons.)

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  • delicious! Thank you for this

    Submitted by Ilka on 12. July 2015 - 18:48.

    delicious! Thank you for this recipe. Didn't end up making the coconut cream topping, but amazing all the same.

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  • This looks delicious- can't

    Submitted by Rowy on 7. July 2015 - 20:51.

    This looks delicious- can't wait to make it

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