Summer Lemon Curd Tart

This one is what I call the @coconutandbliss signature dish! Gluten, dairy and refined sugar free and a summer entertainment winner! Try it! 

Pastry:

¾ cup buckwheat flour 

¾ cup almond meal

¼ cup coconut yoghurt (can substitute with other yoghurt) 

1 1/2 tbsp pure maple syrup 

Filling:

2 eggs

2 egg yolks

½ cup fresh lemon juice 

2 ½ tbsp. pure maple syrup 

1 tbsp finely grated lemon zest

3 ½  tbsp coconut oil (not melted)

Fresh berries to serve 

Preheat the oven to 160 degrees. Line a medium rectangular tin with baking paper. 

Place all of the base ingredients into a food processor or blender. Blend. If the mixture looks too dry, slowly add some extra water until a dough-like consistency is formed or some flour if too dry. Roll lightly between two pieces of baking paper then press the tart mixture into tin. Bake for 25 minutes or until slightly golden. 

Meanwhile, make the lemon curd. Place a small saucepan over a pot of simmering water. Turn the heat to low. Pour in the lemon juice, zest, eggs, yolks and maple, whisking until combined. Gradually whisk in the coconut oil (1 tbsp at a time) until it is completely melted. Turn the heat to medium, continuing to whisk. The mixture should gradually become thicker and thicker until a curd consistency. Allow to cool completely. Place in the fridge to make firmer (if desired). 

Once the tart shell is cool, fill with the lemon curd and top with a fresh blueberries.