JH_WebsiteIcons_V2 Food
JH_WebsiteIcons_V2 Well-Being
JH_WebsiteIcons_V2 Beauty
JH_WebsiteIcons_V2 Family
JH_WebsiteIcons_V2 Business
JH_WebsiteIcons_V2 Shop
ABOUT
BOOKS
COURSES & PROGRAMS
SHOP
Herbal Teas 
It's a Sale 
CONTACT
ABOUT
BOOKS
COURSES & PROGRAMS
CONTACT
Apr 21, 2018 BY Joy McCarthy

Creamy Lemon Macadamia Nut Tart

—  found in  Food  —

I made these tarts after a week of shooting my third book and making 18 recipes (giving myself a little pat on the back). It's been too long since I shared a recipe on the blog, my apologies! Even after making a gazillion recipes, I was totally in the mood to make one final recipe... and then I crashed. Did you see the state of my kitchen on Friday?

It took us 2.5 hours to clean up so you can imagine why I didn't move from the couch on Friday night!! But lucky for me, I got to nibble on the fruits of my labour while Netflixing with my hubs.

The curd (or creamy part) part of this tart was an incredible burst of flavour, luxuriously creamy and totally hit the spot. This is the PERFECT recipe for entertaining (it will knock the socks off your guests), or just for you and yours :) 

I wish my words could adequately describe it. I will try... it's tart, sour, sweet, fresh and bright. Like an explosion for your salivary glands.

This recipe was a welcome change from all the chocolate I've been eating ALL. WINTER. LONG. Don't get me wrong, I'm not over chocolate or anything, I was just ready for something light and fresh, even if spring isn't here yet.

Promo Block

With this new recipe you'll make spring happen in your kitchen even if you've had a long winter like we've had in Ontario. Today, as I'm writing this blog, was the first day we've had sunshine in forever!

Another reason I love this recipe is that yellow is tied with turquiose as being one of my forever favourite colours! It's one of those colours I feel amazing when I wear it (cue my favourite sweater) and when I need a joyous boost, I make this Turmeric Lazy Lady Latte or my Turmeric Butternut Squash Soup! So obviously, just looking at these photos after we took them made me feel JOYOUS!

This recipe is a no-oven-no-bake recipe -- hurray! You will have to turn your stove top on to make the curd (topping), but just listen to some good tunes while you're waiting for the topping to thicken. You can do this while the crust is setting in the fridge or freezer.

To make the bottom, you could use any nut. I used macadamia nuts and almonds. I got the inspo for this recipe from Chalkboard Magazine's recipe but I nixed the oats in their version because I feel better these days with very little grains in my diet. 

Promo Block

For the curd, I used honey, but before you lose your mind and comment... "but Joy, I thought we are not supposed to heat honey", allow me to splain. I used honey because I wanted to maintain this gorgeous colour. So it was purely for vanity reasons, lol. Now you're NOT GOING TO DIE, eating heated honey. The reason it's not recommended to heat honey is that it will denature some of the enzymes, but for this recipe, I broke the honey rule. But I did use the BEST HONEY EVER.

Now for this splendid recipe!

TOPPING
  • 3 large eggs
  • 1 tbsp lemon zest
  • ¼ cup honey
  • ½ cup freshly squeezed lemon juice
  • 1 tsp vanilla
  • 4 tbsp of coconut oil
  • 1 tbsp coconut butter
BOTTOM
  • 1 cup macadamia nuts
  • 1/4 cup almonds
  • 10-12 medjool dates, pitted
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
GARNISH
  • Schlop coconut yogurt
  • Chopped macadamia nuts
  • Coconut flakes
Instructions
  1. To make the bottom crust, place all ingredients into a food processor and blitz until crumbly.
  2. Using 4 individual tart pans, evenly divide the bottom crust between them. Press the crust down firmly. Refrigerate or place in the freezer until it sets, about hour in the freezer or a couple of hours in the fridge.
  3. Meanwhile, make the lemon curd topping. In a large pot on the stove on low heat, whisk together the eggs, lemon zest and honey. Add the lemon juice, coconut oil, vanilla extract and coconut butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken. This process may take 10-15 minutes.
  4. DO NOT STOP WHISKING :) Whisk continuously until it thickens.
  5. Once the bottom crust is set, pour the lemon curd mixture into each cup. Put back in the fridge or freezer and wait until it's set to enjoy. It will take about an hour in the freezer and a couple of hours in the fridge.

Notes

Makes 4 tarts.

There you have it! I suggest you sprinkle a few toppings like mac nuts, coconut flakes and a schlop of coconut yogurt. 

See? Like that :)

Alright, that's it from me friends. I'm off to go enjoy another one.

Have a joyous day!

Joy

Apr 21, 2018 BY Joy McCarthy
34 Comments
Cheryl   •   April 22, 2018

Where can I find coconut butter? What else can it be used for? Thanks.

Reply
Rachel Molenda   •   April 23, 2018

Stacey   •   April 23, 2018

Are these raw macadamia nuts?

Reply
Rachel Molenda   •   April 24, 2018
Steph   •   May 11, 2018
Rachel Molenda   •   May 11, 2018

Natalie Ellis   •   April 24, 2018

Such delicious creamy tarts 😋 I love when you use the honey for the curd, the flavor must be so good!

Reply
Rachel Molenda   •   April 24, 2018

Jolie   •   April 24, 2018

Now I have to go find coconut butter (lol). I almost had all of the ingredients. Looks great.

Reply
Rachel Molenda   •   April 24, 2018

Cassie   •   April 24, 2018

Well, I'm just glad to see a kitchen that looks like mine when I cook! Those look tasty; can't wait to try them!

Reply
Rachel Molenda   •   April 25, 2018

Valerie B.   •   April 25, 2018

Hi Joy, do you consider millet and quinoa grains? When you mention you do better without grains? Thanks, Valerie

Reply
Rachel Molenda   •   April 25, 2018

Erin   •   April 25, 2018

Hi, Are you able to use an egg substitute (like flax seed eggs) for this recipe?

Reply
Rachel Molenda   •   April 25, 2018

Keeley   •   April 28, 2018

What size of tart tins did you use?

Reply
Rachel Molenda   •   April 30, 2018

Shelley   •   May 8, 2018

If I wanted to make it in a single large tart pan for Mother’s Day, would you suggest doubling the recipe?! Thank you!

Reply
Rachel Molenda   •   May 9, 2018

Mary W.   •   May 11, 2018

What could I substitute the coconut oil and coconut butter with?

Reply
Rachel Molenda   •   May 11, 2018

Heather   •   May 11, 2018

Do you have the nutritional information breakdown available for this recipe? Looking to share with diabetic family member :)

Reply
Rachel Molenda   •   May 11, 2018

liann   •   May 11, 2018

Would this work with a normal pie crust in a pinch

Reply
Rachel Molenda   •   May 11, 2018

Kimberley Talia   •   May 13, 2018

Joy, I have one of your books and have been cooking along with you for several years now for my young family. This recipe had everyone smiling and giggling with the sumptuous flavor of the tarts. For other readers, I substituted organic butter for the coconut butter since it wasn't on hand. I also added 2 drops Lemon Essential Oil (certified for consumption)to the cooking custard. Thank you for sharing what you love and making all of our lives a bit richer in the process! Blessings!

Reply
Joy McCarthy   •   May 14, 2018

Liz   •   May 25, 2018

My Gourmet Ladies cooking group made this and everyone thought it was delicious! I wonder what the tart shell would taste like with your chocolate mousse recipe?

Reply
Joy McCarthy   •   May 25, 2018

Noor   •   June 3, 2018

Hi Joy, can I use raw honey? Can't wait to try these :)

Reply
Joy McCarthy   •   June 3, 2018

Sandy   •   June 5, 2018

So delicious Joy! I have made these tarts twice for company and they both asked for the recipe! :) Thanks again for another amazing recipe! Btw I used raw cashew nuts instead of macadamia nuts and it was still delish!

Reply
Joy McCarthy   •   June 6, 2018

Post Comment
Celebrate the holidays joyously with our Be Merry & Joyous holiday menu!
Sign in or create an account to save your favourites