Raspberry and Lemon Tart


  • Pastry
  • 1 cup chopped walnuts
  • 1½ cups almonds
  • 1½ cup dates
  • Filling
  • 1 cup coconut milk
  • 1/3 cup lemon juice
  • 2 tsp grated lemon rind
  • 1½ tbs honey
  • 6 eggs, beaten
  • 2/3 cup raspberries
Raspberry and Lemon Tart
Raspberry and Lemon Tart


  1. Pre-heat oven to 180 degrees Celsius (fan-forced).
  2. Combine walnuts, almonds and dates in a food processor. Process on high for 30-40 seconds for a coarse texture. Line a 23cm tart pan with baking paper. Press pastry evenly along bottom and sides. Place in a refrigerator while making the filling.
  3. To make the filling, place coconut milk, lemon juice, lemon rind and honey into a pan, and simmer on low heat for 2 minutes. Slowly add the beaten eggs to simmering mixture stirring vigorously to form a nice smooth texture. Add more honey if desired. Leave to cool slightly.
  4. Pour filling slowly into the pastry case. Bake in oven for 20-30 minutes, or until a knife comes out clean.
  5. To serve, top with raspberries.
Raspberry and Lemon Tart
Raspberry and Lemon Tart

Categories:   Eating Pegan