Mini Lemon Tarts
These Raw No Bake Mini Lemon Tarts are easy to make,sweetened with raw honey and have a fresh, zesty and creamy centre with a walnut and date base.
Servings 4 mini tarts
Calories 488kcal
Ingredients
Base
- 1 cup Walnuts
- 4 Medjool dates seeds removed
Filling
- 1 ½ cup Full Fat Cream Cheese softened at room temp for 15 min
- ¼ cup lemon juice about 1 ½ lemons
- Zest of 1 lemon
- ¼ cup Raw honey
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- BASE: Blitz all the ingredients for the base in a food processor of high speed blender until a crumb is formed.
- Use a mini metal tart tin with a pop out bottom as this will make it easier to get out. Press crumbs into the base of the tart tine and up the sides. Put into the fridge for 1 hour to set. (If it’s stick to your fingers to much, dampen your hands and press in.
- Wash the food processor/blender.
- FILLING: place all the ingredients for the filling into a food processor and blitz for about 1 to 2 minutes until smooth and creamy. Scrape down the sides and make sure everything is blended in. Be sure to taste the filling. If you want it sweeter, add a teaspoon more honey.
- Pour the filling into the tart shell that has been chilling in the fridge. Smooth filling over with the back of a smooth until smooth.
- Set in the fridge overnight.
- To Serve, remove tarts from cases by popping u the bottom and removing the sides of the case. Serve with fresh blueberries.
Notes
- The mini tart tins have a non-stick coating to help tarts easily slide out of their cases once set. The loose bases help with easy release and make these non-stick tartlet tins easy to pop in the dishwasher and clean. Just the right size for single servings.
- You can get the mini tart tins from amazon here, or from spotlight if in Australia.
Nutrition
Calories: 488kcal | Carbohydrates: 45g | Protein: 13g | Fat: 33g | Saturated Fat: 9g | Sugar: 25g