Lemon flavoured desserts are my favourite kind of desserts! These Little Lemon Tarts combine a scrumptious healthy base and my favourite lemon curd whipped up in the Thermomix!

It’s a fabulous use for all the lemons around when trees are fruiting!

The lemon curd makes enough to fill about three batches of the tart bases.  I designed the recipe in this way so you can either make a batch of tarts and have curd left over to stir through yogurt, have on toast or crackers, etc. Or if you prefer you can make multiple batches of the bases to use it all up at once. Either way, make it once, enjoy it lots.

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5 from 6 votes

Little Lemon Tarts

These tasty treats are zingy, with just enough sweetness!

Course: Dessert

Cuisine: Australian

Keyword: lemon curd, lemon tarts, Thermomix lemon butter, Thermomix lemon curd, Thermomix lemon tart

Equipment

• You will need a 12-hole patty pan tin (1.5 tbs capacity per hole) for these.

Ingredients

Lemon Curd

• 200 g lemon juice juice from 3-5 lemons, depending on size and juiciness!
• 150 g sugar (Note 1)
• 100 g butter (Note 2)
• 3 whole eggs
• 2 egg yolks
• 2 tsp ground ginger optional
• pinch salt

Tart Bases

• Makes 12 tarts
• 90 g coconut flakes
• 60 g raw cashews or 60g sunflower seeds for nut free
• 30 g raw honey or 20g coconut sugar + 30g butter

Instructions

For the Lemon Curd

• Place all ingredients in mixer bowl. Cook 15 minutes/90/speed 3/MC on.
• Remove from bowl, transfer into a large jar (or a bowl, if you are planning on using all of the curd in tarts).
• Set aside to cool for around half an hour before using – it will thicken up as it cools.

For the Tart Bases

• Preheat oven to 160°C.
• Place all ingredients in mixer bowl. Blitz 6 seconds/speed 8/MC on. The mixture should resemble crumbs and will stick together if you squeeze some between your finger and thumb.
• Divide dough into 12 equal portions and roll each portion into a ball. Place one dough ball into each hole of the patty pan tin then press each into the bottom and up the sides, forming little tart bases. Bake 8 minutes.
• Remove from oven and if needed, use a teaspoon to push the middle of each tart case down so it is nicely rounded.
• Leave to cool for 10 minutes.

Making the Tarts

• Spoon Lemon Curd into Tart Bases.
• Leave to cool completely before removing from tin and enjoying.

Notes

Note 1: Sweetener: Coconut sugar is my choice when using granulated sugar in this. This results in a somewhat brown curd which is very tasty, but not yellow. Honey is a great alternative sweetener, at an amount of 180g.

Note 2: For Dairy Free, use coconut oil in place of butter in the Lemon Curd.

Extra tip: If you’d prefer to make a large lemon tart, double the base ingredients and push into a two-part tart/flan tin. Bake for 16 minutes before topping with the curd. Leave to cool completely before cutting (refrigerating is best).

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.