By Frances
I cobbled this recipe together as I wanted to use up some lemons and make something sugar-free.

For the lemon curd:
3 eggs
1 tbs lemon zest
½ cup freshly squeezed lemon juice (I used 4 lemons)
½ cup rice malt syrup
4 tbs of coconut oil
1 tsp vanilla extract
1 tbs cacao butter (optional)
  1. In a saucepan on low heat – whisk together the eggs, lemon zest and rice syrup.
  2. Add the lemon juice, coconut oil, vanilla and cacao butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken.
  3. Remove from heat, push through sieve into a bowl or jar an place in fridge to set.

The cacao butter adds a smooth consistency but it's not necessary.

For the chocolate crust:
1 1/2 c ground almonds (without skins) or almond meal (with skins)
2 tbs unsweetened cocoa powder
3 tbs rice malt syrup
1/2 teaspoon salt
75g butter
yolk from 1 large egg
2 to 3 tablespoons ice water

In a  bowl, mix the flour, cocoa and salt and mix in rice syrup. Cut in the butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and water and stir with a fork until the mixture begins to clump together. Wrap in plastic wrap and place in fridge to harden about an hour (up to 3 days). You can also freeze for up to 3 months.

To make tarts:
Preheat oven to 180C. Grease 2 x 12 mini muffin tins. Take out pastry from the fridge. Break off into 24 pieces. Roll each piece in a ball, flatten it and place into mini muffin tins. Bake for about 15 min until cooked through.
When cool, dollop in lemon curd. Decorate with dessicated coconut if you wish or sprinkles.

I'm entering this into August Sweet New Zealand, hosted by Munch Cooking. It doesn't specifically use any ingredients from Wellington but I hope it's still worthy of inclusion.