Lemon Curd Tart

Very refreshing dessert - good option for a summer lunch.

When making the curd, add the juice of two lemons and taste before adding the juice of another two. The juice of two instead of four lemons will give a softer for a softer taste. Use four if you like 'sharp'. Organic lemons are usually small, if you are using larger lemons cut down on the number.
Xylitol is a low glycemic sweetener made from birch tress. Grind it in a blender before adding to raw desserts.

Preparation time: 10-15 mins

Serves: 6-8

Ingredients:

For the crust:

• 1/2 cup blanched almonds

• 1 tbsp coconut oil

• 1/2 cup sesame seeds

• 1/4 cup white almond butter

• 2-3 tbsp powdered xyitol

• pinch of salt

• zest of two lemons (1 tbsp)

  For the lemon curd:

• 4 lemons juiced (approx. 1/2 cup)

• zest of two lemons (1 tbsp)

• 100g cacao butter

• 100g cup coconut oil

• 1/4 cup white almond butter

• 4 tbsp powdered xylitol

Method:

• Combine ingredients for the crust in the food processor until they come together

• Press into the bottom and sides of a 7” tart case with a removable base. Put in fridge to set

• Put the cacoa butter and coconut oil in a bain marie to melt. Combine with the rest of the ingredients in the food processor until smooth. Taste for sweetness

• Add to the crust. Smooth top and leave in fridge for at least 2 hours to set

• Optional: Decorate with lemon zest, blueberries, pomegranate seeds or borage flowers

• Will keep in the fridge for a day or two, or can be frozen