Lemon Tarts

Name: Lemon Tarts
Total time: 128 min
Cuisine: American
Ingredients: 1.5 cups shredded unsweetened coconut; 1 cup almond flour; 2 tablespoons brown sugar; 0.25 teaspoon kosher salt; 0.58 cup coconut oil, divided; 1.25 cups raw cashews, soaked at least 4 hours (will divide after soaking); 0.5 cup fresh lemon juice; Zest of 2 lemons; 2 tablespoons honey

2h 8m

Serves 1

tiktok.com

Lemon Tarts

tiktok.com

2h 8m

Serves 1

Directions

1Preheat the oven to 350°F.
2Line a muffin tin with cupcake liners.
3Add 1/4 cup of the soaked and drained cashews, shredded coconut, almond flour, sugar, salt, and 3 tablespoons coconut oil to a food processor or blender.
4Pulse until finely ground and the mixture holds together when pressed between your fingers.
5Scoop 2 1/2 tablespoons of the crust mixture into each liner.
6Using a spoon, the bottom of a measuring cup, or the bottom of a spice jar, press down firmly so the crust is well compacted.
7Bake for 8 minutes, then remove from the oven.
8In the food processor, add the remaining coconut oil (1/4 cup), remaining drained cashews, lemon juice, lemon zest, and honey.
9Blend for at least 2 minutes, until completely smooth and creamy.
10Pour the filling over the baked crusts.
11Transfer to the freezer and chill for 2 hours, or until set.

Ingredients

1.5 cups shredded unsweetened coconut
1 cup almond flour
2 tablespoons brown sugar
0.25 teaspoon kosher salt
0.58 cup coconut oil, divided
1.25 cups raw cashews, soaked at least 4 hours (will divide after soaking)
0.5 cup fresh lemon juice
Zest of 2 lemons
2 tablespoons honey

Equipment

muffin tinfood processorblenderimmersion blenderfood choppercupcake linersspoonmeasuring cupspice jar

Tips

These tarts can be made vegan by using coconut sugar instead of honey.
They can live in your freezer for up to three months.

Lemon Tarts

2h 8m

Serves 1

tiktok.com

Lemon Tarts

tiktok.com

2h 8m

Serves 1

Directions

1Preheat the oven to 350°F.
2Line a muffin tin with cupcake liners.
3Add 1/4 cup of the soaked and drained cashews, shredded coconut, almond flour, sugar, salt, and 3 tablespoons coconut oil to a food processor or blender.
4Pulse until finely ground and the mixture holds together when pressed between your fingers.
5Scoop 2 1/2 tablespoons of the crust mixture into each liner.
6Using a spoon, the bottom of a measuring cup, or the bottom of a spice jar, press down firmly so the crust is well compacted.
7Bake for 8 minutes, then remove from the oven.
8In the food processor, add the remaining coconut oil (1/4 cup), remaining drained cashews, lemon juice, lemon zest, and honey.
9Blend for at least 2 minutes, until completely smooth and creamy.
10Pour the filling over the baked crusts.
11Transfer to the freezer and chill for 2 hours, or until set.