Mini Lemon Galaxy Tart
Ingredients
- 100g coconut flour
- 50g oat flour
- 2 tbsp coconut oil, melted
- 80g coconut syrup (sub maple/agave)
- 1 can @naturescharm condensed milk
- juice and zest of 1 lemon
- butterfly pea powder for swirling (optional)
Preparation
In a food processor combine the flours, oil and syrup until sticky crumbs form.
Grease 4 small tart tins and tightly press half the crust mixture into each one to form a round tart, making sure there is no gaps, then chill in the fridge for 1-2 hours.
In a small bowl mix the condensed milk, lemon juice and zest until white in colour and well combined.
Remove tarts from the fridge and pour mixture equally into each tin, leaving a small rim around the pastry sides, and if using the butterfly pea powder, dip a clean knife in the powder and swirl around in each filled tart.
Return to the refrigerator for 4 hours or overnight.
Gently go round the rim of each tart to remove from the tins and serve immediately.
