Lemon coconut tarts
Prep time
Cook time
Total time
Serves: 6 mini tarts
  • 2 cups buckwheat
  • 1 tsp maca powder
  • 1 cup dates, pitted
  • 3 tbsp coconut oil
  • 75ml water
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tsp vanilla
  • 1 cup canned coconut milk
  • Juice of 2-3 lemons
  • ¼-1/2 tsp turmeric
  • 3 tbsp cornflour
  • 3 tbsp water
  • Lemon rind
  • 2 slices of lemon, sliced into tiny segments
  • Toasted coconut
  1. Prepare crust by blending buckwheat to a rough flour in a food processor. Add in maca, dates and coconut oil, pulsing until combined. Add water a tbsp at a time until a dough is formed. It should stick together easily.
  2. Grease tart tins with a little coconut oil and press the dough evenly into the tins. Leave to chill in the freezer while you make the filling.
  3. Add maple syrup, coconut oil, vanilla and coconut milk to a small pan and bring to a gentle simmer. Add in the juice of 2 lemons and ½ tsp turmeric. Taste and add more lemon if you like (I used 3 because I love the tang). If you'd like it more yellow, add a pinch more turmeric.
  4. In a small dish, mix cornflour with 3 tbsp cold water, to form a paste. While your curd is gently simmering, pour in the cornflour paste, stirring the curd as your pour. The mixture should thicken after a minute or two. Once thickened, take off the heat and allow to cool for a few minutes.
  5. Remove tart shells from the freezer. I like to loosen my tart shells first so I can eat as soon as possible! They should just pop out from the bottom of the tins, but if not, gently dip the bases into a small bowl of hot water for a second or two before removing.
  6. Pour spoons of lemon coconut curd in tart shells and set aside in the fridge to chill for an hour, or until the top has set. Top with lemon rind, toasted coconut and little lemon slices. These keep well in the fridge for up to four days.
Recipe by Bo's Kitchen at http://www.boskitchen.com/lemoncoconuttarts/