Raw lemon and lime curd tartlets

By: Zita Steyn
From: Good Better Green
Makes: 6 tartlets

This is my version of a popular dessert in the raw food world. I love the refreshing, not-too-sweet taste and the fact that it is supremely satisfying. If you’ve never sprouted anything before, buckwheat crisps are the perfect introduction to the world of these enzyme-rich and nutrient-dense foods. Raw buckwheat is available from most healthfood stores, sprouts easily and the crisps are a slightly nuttier version of rice crispies, which can be sprinkled on porridge or mixed into granola recipes. You can soak, sprout and dry the buckwheat well in advance, and keep it in an airtight jar.

Ingredients

Quantity	Ingredient

For the crust

Quantity	Ingredient
80g	sprouted, dried buckwheat
1 1/2 tablespoons	melted coconut oil
125g	shelled, unroasted cashew nuts, soaked for a few hours and drained
1	lemon, grated zested, plus extra to serve
55g	desiccated coconut
pinch	sea salt
5	large soft medjool dates, pitted and chopped

For the filling

Quantity	Ingredient
120g	shelled, unroasted macadamia or pecan nuts, soaked for a few hours then drained
180ml	mixture of lemon and lime juice
2	large avocados, peeled and pitted
60ml	honey
pinch	sea salt
1 teaspoon	good-quality lemon extract
or few drops	lemon oil
2 tablespoons	liquid coconut oil

Method

Blitz all the ingredients for the crust in a food processor until the mixture resembles coarse, wet sand. Scrape out and press into 6 mini tart tins, 10cm diameter. Refrigerate while you make the lling.
In a powerful blender, blend all the ingredients for the lling until very smooth. If using a regular blender, the result will not be quite as smooth, so you may want to strain the mixture through a sieve. Taste, and if it is too tart, add another tablespoon or two of honey, bearing in mind that the crust is sweet and osets the lling beautifully.
Spoon the lling into the tart cases and refrigerate for at least 4 hours. Carefully unmould each tart and serve with fresh blueberries and some fresh lime or lemon zest. They keep well in their tins in the fridge for a day or two.

Note

To sprout raw, un-roasted buckwheat (not kasha), soak 2 cups of buckwheat groats in three times their volume of fresh water for 12–18 hours, changing the water (it will go slimy) once during this time. Then drain, rinse o any sliminess, and leave for a day or two in a sprouting jar, mesh bag or sieve, loosely covered with a piece of kitchen paper or cloth, rinsing well and giving a stir twice a day. Once most of the grains have started sprouting (you will see a tiny little tail forming), spread them all out on a tray or baking sheet and dry in a dehydrator or at a very low temperature (about 65°C) in the oven until crisp, usually for 12–24 hours. The low temperature is essential to preserve the enzymes in the sprouts, but if you are pressed for time, you could increase the temperature and reduce the baking time.

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Raw lemon and lime curd tartlets

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