Go Back Email Link
+ servings
Mini lemon tarts on a wire rack
Print

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.
Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 0 minutes
To Set in Fridge 1 day
Total Time 15 minutes
Servings 4 mini tarts
Calories 488kcal
Author Kim

Ingredients

Base

  • 1 cup Walnuts
  • 4 Medjool dates seeds removed

Filling

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

  1. 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.
  2. 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