Lemon Tarts

I have to be honest. Normally I’m not really a “tart” person… they’re so finicky. Generally anything that I have to bake and boil and chill overnight is just not my forte. Patience isn’t my thing, remember? But there’s always an exception. These tarts are pretty darn easy compared to a normal tart. You don’t even need to bake the shell! Just blend up a few things, press in and go. The filling is also pretty easy, too, as long as you let it chill long enough. And the best thing is these tarts aren’t overly sweet and sugary. They’re actually, well, tart! And oh so pretty. How can you resist something that looks this gorgeous?

2 cups unsalted almonds
2 cups pitted dates
1 cup shredded coconut

1 cup freshly squeezed lemon juice
1 1/2 cups full fat coconut milk
1/3 cup honey
zest from 1/2 lemon
2 tsp cornstarch
1 tsp tapioca powder
tiny pinch of turmeric, for color
edible flowers, mint leaves, and blackberries, for garnish

MTC-8010 or other 20-cup Digital Multicooker with Sauté-then-Simmer STS®; adjust the ingredient amounts for smaller cookers
5 small tart pans
Food processor
Makes: 5 individual tarts
Prep Time: 30 minutes
Cook Time: 20 minutes
Set Time: Overnight

For the Shell:
Pulse all of the shell ingredients in a food processor until it becomes a sticky crumble. Be careful not to over do it; you want some texture from the almonds.

Press the mixture evenly into your 5 tart pans and set in the fridge to chill while you make the filling. If you have extra shell crumble, either discard or save for next time.

For the Filling:
Set your rice cooker for Sauté-then-Simmer STS® and add all ingredients except the cornstarch and tapioca powder. Whisk it constantly while heating for a few minutes until you start to see steam come off the top. At this point, whisk in the cornstarch and tapioca powder until they are fully incorporated. Let the mixture boil for a few minutes as it thickens.

Turn off the cooker and carefully remove the inner pot; allow the mixture to cool to room temperature. Pour the lemon filling mixture into the prepared tart shells, then carefully cover with plastic wrap and let set in the fridge for at least a few hours, but ideally overnight.

Once they are chilled and set, decorate with lemon wedges, berries, edible flours, and herbs of your choice. Best to be served cold from the fridge.

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