Paleo Lemon Passionfruit Tarts (No-Bake)
Serves 3
5 mins prep
15 mins cook
120 mins Cooling Time
140 mins total
These light and refreshing paleo lemon passionfruit tarts are grain-free & no-bake, which makes them most perfect treat on a hot spring or summer day.
Crust
Filling
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For the Crust: Add all crust ingredients to a food processor and blitz until it turns into a sticky crumble. Press down onto the bottom and sides of 3 mini tart shells with a removable base. Place in the freezer to firm up while you prepare the filling.
For the Filling: Pour freshly-squeezed lemon juice (I like to use this lemon/lime squeezer), maple syrup, and coconut milk into a small pot and stir to evenly combine. Bring to a gentle bubble over medium heat (do not boil). Then gently add arrowroot powder and gelatin or agar-agar and whisk vigorously until no lumps remain. Reduce heat to medium-low and simmer for about 5-10 minutes until the custard starts to thicken, stirring continuously. Remove from heat and let it cool down for about 15 minutes.
Assemble: Pour the filling over the crust and place in the fridge for about 2 hours to set. Top with passionfruit and enjoy! Store leftovers in the fridge for up to a week.
