Ingredients
- For the crust
- ½ cup coconut flour
- ½ cup ground hazelnuts
- ¼ teaspoon fine sea salt
- 2 large eggs OR 2 flax eggs (see recipe notes)
- ¼ cup coconut oil or butter, melted and cooled slightly
- For the filling
- Kumi kumi lemon curd
- Fresh blackberries
Blackberry and lemon curd tartlets
Method
- Preheat oven to 180°c
- In a medium bowl, whisk together coconut flour, ground hazelnut and salt, breaking up any lumps
- Add the eggs and oil to bowl, stirring until completely combined
- Press dough evenly in bottom and sides of an 20-22 cm pie pan or tart tin
- Use smaller tins for individual serves
- Prick the bottom of crust 2 or 3 times with fork (to release steam)
- Bake in preheated oven for 23 to 27 minutes until light golden brown
- Cool on a wire rack
- When cool, fill with kumi kumi lemon curd, arrange fresh blackberries on top and serve with generous amounts of whipped cream
Comments
Note Flax Eggs: To replace the 2 large eggs, combine ⅓ cup water with 4 teaspoons flaxseed meal. Let stand for 5 to 10 minutes to thicken/gel before using.
