Raw Lemon Curd Tarts
Makes: 30 mini tarts
- 150g Food for Health Gluten Free Muesli
- 150g dried figs
- 20g cacao butter
- 1/3 cup tahini
- 1/4 cup coconut butter
- 1/2 cup coconut yoghurt
- 1/4 cup fresh lemon juice
- Zest 1 lemon
- 3-4 tablespoon rice malt syrup, to taste
- Pinch turmeric
- Add all (base) ingredients to a food processor and blend until combined.
- Press into small cupcake tins, lined with cupcake wrappers.
- Refrigerate base, while making filling.
- Add all (filling) ingredients to food processor and blend until smooth.
- Distribute filling evenly in all pre-made base.