This tart is so yummy as a refreshing dessert or afternoon tea. It’s very similiar to the traditional lemon curd texture, but without the dairy or sugar. This recipe uses a little bit of grass-fed gelatin to keep it smooth and firm.

Do try this for your next dinner party! Tag me in your creations @lovebyolivia

Equipment
- small tart or flan case with removable bottom
- pastry weights (or use rice or buckwheat)

Ingredients
Crust
1.5 cup organic stoneground flour
1/2 cup olive oil
1/4 cup maple syrup
1 tsp salt

Filling
1/2 can coconut cream
1/2 cup lemon juice
1/4 cup honey
1 tsp vanilla
2 eggs
2 egg yolks (save whites for icing)
2 tsp grass fed gelatin

Icing
2 egg whites
3 tbsp maple syrup
2/3 cup coconut yoghurt

Method

Preheat oven to 180 degrees Celsius.

Crust
In a food processor, add all ingredients and process until a ball forms. Place the dough into the fridge to cool for 20 minutes.

In the meantime, line your tart crust with baking paper. Once dough has cooled, press into tart case.

Place Tin foil over the tart crust and use your pie weights to weigh down the crust. Place into the oven for 15 minutes. After 15 minutes, take crust out of oven and remove tin foil. Bake for another 5 minutes.

Set case aside to cool.

Filling
Place all filling ingredients (except gelatin) into a saucepan, and whisk until hot.

Set mixture aside. Place gelatin into a small glass beaker or jug. Add 2 tbsp cold water and mix using a fork. The gelatin will start to set. Leave aside for 1 minute. Place 3 cups of boiling water into a large bowl. Set the glass beaker of gelatin inside the bowl, so that it begins to melt through the heat of the bowl.

Once the gelatin has returned to liquid, pour into the lemon mixture. Mix thoroughly and pour liquid into tart crust.

Place tart into the fridge to set for 2-3 hours.

Icing
Before serving, prepare the icing by whisking the egg white, coconut yoghurt and maple syrup in a bowl.

Spoon onto the set tart and garnish with extra lemon or lime zest.

Store in the refrigerator or freeze leftovers.