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.
ADVERTISEMENT
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.
ADVERTISEMENT
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!
Desserts
Creamy Lemon Macadamia Nut Tart
PrintTOPPING
- 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
- To make the bottom crust, place all ingredients into a food processor and blitz until crumbly.
- 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.
- 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.
- DO NOT STOP WHISKING 🙂 Whisk continuously until it thickens.
- 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.
- Keep refrigerated for up to 5 days. Serve chilled.
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
70 thoughts on “Creamy Lemon Macadamia Nut Tart”
Where can I find coconut butter? What else can it be used for?
Thanks.
Hey Cheryl! Coconut butter is available at most health food stores. It’s great in this recipe (obviously, hehe), in smoothies and on top of pancakes! Rachel – Joyous Health Team
Are these raw macadamia nuts?
Such delicious creamy tarts 😋
I love when you use the honey for the curd, the flavor must be so good!
Yes they are Stacey 🙂 Rachel – Joyous Health Team
Mm, they sure are a goodie! 🙂 You should try this one! Rachel – Joyous Health Team
Now I have to go find coconut butter (lol). I almost had all of the ingredients. Looks great.
Haha 🙂 You will be glad you did! It’s available at most health food stores so you shouldn’t have any trouble finding it! Rachel – Joyous Health Team
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!
Hi Joy, do you consider millet and quinoa grains? When you mention you do better without grains?
Thanks,
Valerie
Haha! Messier kitchens are more fun anyway, right? 😉 Rachel – Joyous Health Team
Hey Valerie, Yes millet is a grain and while quinoa is a pseudo-grain (because it’s actually a seed), it is still a grain but typically people who don’t do well with grains are generally okay with quinoa. It’s more the overly starchy grains like rice and oats that Joy is referring to. Rachel – Joyous Health Team
Hi, Are you able to use an egg substitute (like flax seed eggs) for this recipe?
Hey Erin, In this case, I don’t think it would work as the yolks are quite important to create the curd. Sorry about that 🙁 Rachel – Joyous Health Team
What size of tart tins did you use?
Hey Keeley, The tart pan was about 3-4 inches wide 🙂 Rachel – Joyous Health Team
If I wanted to make it in a single large tart pan for Mother’s Day, would you suggest doubling the recipe?!
Thank you!
Hey Shelley, We haven’t tried it, but i’m sure that would work 🙂 Rachel – Joyous Health Team
Would it work with roasted (unsalted) nuts? I need to make them for a mama who can’t eat raw nuts.
What could I substitute the coconut oil and coconut butter with?
Hey Mary, You could try avocado oil for the coconut oil although we haven’t tried it so we wouldn’t be able to guarantee results. You could likely omit the coconut butter though. Rachel – Joyous Health Team
Yup, that should be fine! Rachel – Joyous Health Team
Do you have the nutritional information breakdown available for this recipe? Looking to share with diabetic family member 🙂
Would this work with a normal pie crust in a pinch
Hey Liann, Yes it likely would 🙂 Rachel – Joyous Health Team
Hey Heather, We don’t have it available as we recommend to view food from a qualitative perspective rather than a quantitative perspective. With that said, I’m not sure I would recommend this recipe for diabetics since the cooked honey makes the sugar concentrated and can cause a bit of a spike in blood sugar. The nuts will help to manage this, but I would recommend something like these Key Lime Avocado Tarts instead: https://www.joyoushealth.com/24421-blog-key-lime-avocado-tart Rachel – Joyous Health Team
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!
Glad to hear you’ve been enjoying my books! I’m glad this recipe had everyone smiling. 🙂
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?
Hi Liz! Glad to hear they loved it 🙂 It would be really delicious, I assume you’re talking about the Chocolate Chia Mousse? That would be a wonderful combo. Let me know if you try it!
Hi Joy, can I use raw honey? Can’t wait to try these 🙂
You can but just keep in mind some of the properties of the honey will be destroyed by the heat but it doesn’t create any harmful compounds whatsoever. Enjoy!
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!
Glad you love it Sandy and thanks for taking time to comment. Cashews is a great swap and much more affordable than mac nuts, thanks for that suggestion!
What a beauty, Joy! Thank you so much! It looks very delicious and yet it looks like art…..
My pleasure! Hope you love it 🙂
Will the recipe still taste and hold up well without the use of honey? Unfortunately, I can’t have honey while pregnant. I’m rarely motivated to bake these days but these little gems awakened my desire! Thanks!
Hi Pat! Congrats on your pregnancy! You can definitely consume honey while pregnant. It’s infants and babies under 1 year who cannot because of the potential for botulism. And yes you need something to sweeten them so you could always buy pasteurized honey if it makes you feel better but I ate honey all throughout my pregnancy 🙂
Do you think this could be made with flax seed replacement for eggs?
The eggs are not cooked, thinking not to eat raw egg?
That’s really up to your discretion. I definitely avoided raw eggs while pregnant but this I would have eaten because it is tempered and cooked over 15 minutes. It’s up to you. You can always buy premade curd.
Making a curd is pretty tricky, so I don’t think flax would work. However, you could try this recipe: https://minimalistbaker.com/vegan-lemon-curd/ and them pour it into the crust in my recipe. Let me know how it turns out!
Can I substitute something for the coconut butter? I have the oil, but haven’t seen butter.
Hi! Any suggestions for the pie tins? I’m not sure which ones to get.
Thank you 🙂
i don’t have individual tart pans like those…could we use a muffin tin instead???
Yes and actually, you could probably use a square pan as well to make a large one. You’ll likely get more than in a muffin size because they are smaller.
If you go to Homesense or any kitchen store you can find tart pan tins like these ones with a removable bottom making them easy to pop out and put on a plate onces they’ve set. Enjoy!
You can but you won’t get that rich creamy taste that you can get from the coconut oil. Instead you could do spoonful of full fat coconut cream from a can of coconut milk.
Looks amazing !!!
Thanks! Hope you love them!
Hey,
This looks amazing and I can’t wait to try the recipe!!!
I don’t have a food processor though. Any suggestions for alternatives?
Thanks!
Sandra
You could try using your blender if you have one. Blenders are just tougher for pulverizing nuts and dates. Alternatively, you can get a mini food processor probably on sale from Walmart or Canadian Tire for under $30 and then you’ve got it for so many recipes, totally worth it!
Hi Joy, can you make this recipe the day before consuming but keep it in the fridge, or will the crust go mushy?
Yes you can, the crust won’t go mushy. I’ve had the leftovers a couple of times 🙂
Delicious recipe. Made it twice this week 🙂
Glad to hear you love it!
Wow this was amazing! The lemon curd was on point! Thank you so much for sharing it! The only question I have is the crust came out sticky, it wasn’t crumbly like you mentioned. Do you perhaps know what I could of done wrong?
Glad you loved it as much as I do! Were your dates super fresh? When they are really fresh they will be more sticky so the next time you make it if the crust feels sticky when you’re processing it then I would suggest adding more nuts. Hope that helps!
Hi Joy, it’s Carla again. I made these delightful tarts again and they are just as amazing. Just one thing, in your first instruction to make the crust you say blitz all the crust ingredients together until it crumbles, but when I add the dates it becomes almost dough like. Is that correct? And then my crust is sticky even after I have frozen it. Is this correct?
Hi Carla! As long as the crust holds when you pop it out of the tart pan I don’t think it matters if it’s sticky. If however, you want it less sticky than maybe just process it a little less. It could also be that your dates are really moist that you’re using and that can make it more sticky and less dry. Hope that helps! Glad you love them!
Is it ok to use dry roasted, salted macs? What did you use?
Yes for sure, it will still work out great 🙂
Joy, where does one get or what brand of macs did you use? I am looking all over as they are scant to be found, best price and good brand or what to look for is best? My grocery store used to carry a raw brand but no longer. Maybe hard to find because of Covid I wonder.
I just buy them in bulk usually from the Bulk Barn or in bulk from my natural health food store. You could use a different nut like walnuts or almonds if you can’t find mac nuts – they aren’t the easiest to find especially if you live in a rural area. One brand I do like for nuts and seeds is Organic Traditions – but they can be pricey.
This recipe looks really interesting and easy to cook, I will definitely use this recipe for next holidays. I hope that you will continue sharing this type of content.
wooow) looks like delicios!Yammmy
I just made them and they are so yummy! The best and healthiest lemon tarts I have ever eaten! Thank you for the recipe 😃
Yay! So happy to hear that!
Hi there, I’m not seeing the recipe in this article anymore. Is it still available somewhere?
Sorry about that Carol! The recipe card has been fixed and is now visible 🙂