Gluten, Sugar and Dairy Free
Throughout my entire childhood, every time my stepdad came in contact with a tart he’d call it a fart. Every time we went to a Chinese restaurant, he’d order custard farts. When we went on a holiday to Paris, we ate raspberry white chocolate farts and mini cream farts. He once went through a faze of buying whole boxes of Portuguese farts. At Christmas time my family doesn’t eat fresh fruit tarts, no. We only eat fruit farts.
I found this joke really funny, probably for about 3 years. Now when he cracks it he is greeted with stony glares from everybody at the table. Nowadays he saves it for special occasions and unsuspecting guests.
When I first wanted to make these tarts I thought I had a streak of genius when I dreamed up the combination of wattle lemon tartlets. Wooow. Doesn’t that sound im-press-ive. Flowers, tarts, people do crazy stuff like that all the time! Plus don’t people make some kind of bread out of wattle? So I picked me some wattle blossoms to taste them, and it turns out! They taste like kerosene. Boohoo. Wattle seeeeds. That’s where it’s at.
So these have lavender instead! There’s only the tiniest amount. I took the tiny purple flowers out of one head of lavender and chopped them up really finely, then added about a teaspoon in the end.
The tarts turned out really yummy. Confession time, I don’t actually like pastry. It’s always too…flaky, dry, and hard. This pastry though, made out of coconut and almond flour, is more biscuity and way more flavoursome. It’s more sturdy than traditional pastry but it is still quite crumbly, so be careful when filling them. The gentle scent of lavender is subtle enough not to take away from the lemon or coconut flavours.
These taste best the day you make them, after that they might go a little soggy. But the bases can be made the day before and they’ll stay crisp overnight. The pastry is adapted from this recipe, and the curd is from this one. Both sites are great! And full of other great recipes, so you should go over and have a look.
Lavender and Lemon Tarts:
Pastry: (Adapted from Against all Grain)
90g (3/4 cup) coconut flour
60g (1/2 cup) almond meal
1 tsp fresh lavender or dried, if unavailable
30g (2 tbsp) coconut butter, melted (or regular butter) + extra for tins
36g (2 tbsp) runny honey
Preheat oven to 170C (340F). In a blender, blend all the ingredients together until combined, pushing down occasionally from the sides. Grease 8-12 tart tins depending on how big they are with melted butter. Wait for the butter to harden before lining. Push pastry in with your fingertips to shape the moulds. Prick a few times with a fork, not all the way through. Bake for 10-12 minutes, until golden and hard.
For the filling: (Adapted from The Nourishing Gourmet)
115g (1/3 cup) runny honey
zest of 1 large lemon
85g (3/4 stick) coconut butter or regular, cut into small chunks
110ml (1/2 cup) lemon juice
whisk the eggs with the honey and zest until light and frothy. Mix in the other ingredients. Stir constantly over a low heat until the curd thickens. Be careful as it will go from runny to curdled very fast! Strain into a jug and leave to cool. Fill tarts with a few spoonfuls of curd when ready to serve.