Citrus lemon tarts are my all time favourite dessert!! The sour lemon, balanced with sweetness, to create a delicious curd, in a crisp almond shell. These tarts are refined sugar free and gluten free, meaning that everyone can enjoy them! 

I developed this recipe a while back, when i first started my blog. BUT I have finally started to go through and reshoot recipes - because lets be totally honest here... my photography skills have come a long way since I was shoot from an iphone 4 in my back yard. My house is now filled with props (they are literally everywhere). I invested in a good camera (NikonD5500) which I am absolutely in love with, and I've set up a tiny studio in the corner of my apartment with various backdrops! 

It is so amazing to think what you can achieve with a little hard work an effort. If you told me 3 years ago I had even one creative bone in my body I would have laughed in your face. But now I have an audience of over 5000 people to share my creativity with...

As a family friend said to me the other day: "everyone is creative in their own way, you just took a little while to uncover you WAY". I believe this is so true. Don't get me wrong, I still think I am more of an academic then a creative, but it is about finding your outlet. I found food, food styling and photography, and I am never happier then when I am in the kitchen or behind my camera!

Keep on searching for your creative outlet... it can become a break from your stressful job, or study. It can help you to discover a passion that lies with in... never stop searching!

Citrus Lemon Tarts


1 cup almond meal
3⁄4 cup desiccated coconut 1 egg
2 tbsp coconut oil, melted 2 tsp Natvia

Lemon curd

4 eggs
Zest of 1 lemon
Juice of 2 lemons
3⁄4 cup coconut oil, melted
1⁄2 cup Natvia
Cherries or mixed berries, to top


Preheat the oven to 160°C.

Prepare the pastry by combine almond meal and coconut in a bowl. Stir through remaining ingredients for the pastry until a wet dough forms. Push the dough into the tart shells to about 3mm thick. Place in the oven for 15 to 20 minutes or until golden brown. Meanwhile prepare the lemon filling.

Place the eggs, lemon juice and zest and Natvia into a heat proof bowl over a saucepan of simmering water. Whisk the mixture continuously until it thickens to a custard like consistency (this should take about 10 minutes). Remove from heat and stir through the coconut oil. Spoon mixture in to the cooled tart shells and then refrigerate for at least 4 hours (overnight is best, if you have the time).

Decorate with cherries or mixed berries.