Raw Lemon and Lime Curd Tartlets

Recipes: Zita Steyn
Photography: Nassima Rothacker
Book: Good Better Green

1. 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 filling.

2. In a powerful blender, blend all the ingredients for the filling 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 offsets the filling beautifully.

3. Spoon the filling 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.

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 off 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.

Makes 6 Tartlets
For the crust
80g sprouted, dried buck wheat (see Note below)
1½ tablespoons melted coconut oil
125g shelled, unroasted cashew nuts, soaked fora few hours and drained
Grated zest of 1 lemon, plus extra to serve
55g desiccated coconut
Pinch of sea salt
5 large soft Medjool dates, pitted and chopped

For the filling
120g shelled, unroasted macadamia or pecan nuts, soaked fora few hours then drained
180ml mixture of lemon and lime juice (about 2 large lemons and 3 limes)
2 large avocados (260–280g each), peeled and pitted
60ml honey
Pinch of sea salt
1 teaspoon good-quality lemon extract or a few drops of lemon oil
2 tablespoons liquid coconut oil