Lemon and blueberry tart

Lemon and blueberry tart

Pana Chocolate, The Recipes
3 small tarts
20 mins
Armelle Habib, Chris Middleton

A recipe close to our hearts, we featured this tart in our first raw dessert masterclass, held as part of the Melbourne Food and Wine Festival in 2016. The shell is deliciously crunchy, and the lemon filling is rich and creamy. We’ve topped it with blueberries (we think the flavour combination is pretty hard to beat), but you could use any seasonal fruit.


Quantity Ingredient

Tart shell

Quantity Ingredient
1 quantity see method for ingredients
coconut oil, for greasing

Lemon curd

Quantity Ingredient
80g coconut butter
3 tablespoons lemon juice
4 lemons, zested
pinch himalayan pink salt
80ml rice malt syrup
2 tablespoons coconut oil
blueberries, to serve


Quantity Ingredient
high-speed blender
palette knife
3 11–12 cm tart tins
dehydrator and mesh tray


  1. Prepare the tart shell mixture according to the instructions.
  2. Divide the mixture into three equal portions (skip this step if you’re making one large tart).
  3. Grease the tart tins with coconut oil, and place baking paper on the base.
  4. Press the mixture firmly into the tart tins, then carefully de‑mould and place on a mesh dehydrator tray.
  5. Dehydrate overnight, then store at room temperature in an airtight container until needed.
  6. To make the lemon curd, blend all the ingredients except the blueberries in a high-speed blender until very smooth.
  7. Taste the mixture, and add more salt or rice malt syrup if needed.
  8. Assembly:

    Pour equal portions of filling into each tart shell. Arrange the blueberries (or another fruit of your choice) on top of the tarts in a small mound. Set the tarts in the fridge.
refined sugar-free
dairy free
gluten free
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