Lemon Curd tarts

MAKES 24

When you need a sweet fix nice and quick, try these fabulous little tarts — no baking required, and they don’t even need to set before you can eat them.

Mini tart shells

80 g (2¾ oz/½ cup) activated cashew nuts

230 g (8 oz/1½ cups) activated macadamia nuts

90 g (3¼ oz/1 cup) finely desiccated coconut

180 g (6 oz/1 cup) pitted medjool dates

4 tablespoons coconut nectar

2 tablespoons lemon zest

Filling

1 batch Lemon curd

Topping

1 batch Coconut whipped cream

4 tablespoons lemon zest

• Process all the tart shell ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers.
• Press the mixture into 24 silicone mini tart (flan) moulds, or tart tins lined with plastic wrap. Turn the tart shells out onto a clean, flat surface.
• Spoon the lemon curd into the tart cases. Top with a dollop of coconut whipped cream, then sprinkle with the lemon zest just before serving.
• The tarts will keep in an airtight container in the fridge for 5 days. Alternatively, the unfilled tart shells can be frozen for several months, then thawed, filled and topped just before serving.