raw lemon tarts

  • 1¾ cups (420g) firm ricotta+
  • 1 tablespoon finely grated lemon rind, plus extra to serve
  • 2 tablespoons lemon juice
  • ¼ cup (90g) honey, plus extra to serve
  • 1 teaspoon vanilla bean paste

almond base

  • 1¼ cups (200g) almonds
  • ⅓ cup (25g) desiccated coconut
  • 1½ tablespoons coconut oil
  1. To make the base, place the almonds, coconut and coconut oil in a food processor and process for 1 minute or until the mixture comes together. 
  2. Press into the base and sides of 6 lightly greased 10cm x 5cm x 2cm rectangular loose-bottomed fluted tart tins. Refrigerate for 20 minutes or until firm.
  3. Place the ricotta, lemon rind, juice and honey in a food processor and process for 30 seconds or until smooth. Add the vanilla and stir through until just combined.
  4. Divide the ricotta mixture between the tart shells. Refrigerate for 20 minutes. 
  5. Remove from the tins and top with the extra honey and extra lemon rind to serve. Makes 6.

+ Firm ricotta is available from the deli section of the supermarket.

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