Australian Paleo Lemon Myrtle Mousse Tarts with Macadamia Crust

Allergens

Nuts (macadamia nuts), Coconut

Ingredients

• 1 cup raw macadamia nuts
• 1/2 cup shredded coconut
• 4 tablespoons coconut oil, melted
• 3 tablespoons honey
• 1 teaspoon lemon myrtle powder (or dried lemon myrtle leaves)
• 1 can full
• fat coconut milk, refrigerated overnight
• Zest and juice of 2 lemons
• 2 tablespoons honey
• Fresh berries for garnish

Instructions

1. In a food processor, combine macadamia nuts, shredded coconut, 2 tablespoons melted coconut oil, and 2 tablespoons honey. Process until the mixture forms a sticky dough.
2. Press the dough into the bottom and sides of 4 tart pans or small pie dishes. Freeze for 15 minutes to set.
3. Carefully remove tarts from the freezer and brush the crusts with remaining melted coconut oil. Return to the freezer while preparing the mousse.
4. Scoop the solidified coconut cream into a mixing bowl, leaving behind any liquid in the can. Add lemon zest and juice, 1 tablespoon honey, and lemon myrtle powder. Whip until smooth and fluffy.
5. Spoon the mousse into each crust, spreading evenly with a spatula or the back of a spoon. Top with fresh berries to garnish.
6. Freeze for 30 minutes before serving.

Chef’s Insight

The lemon myrtle gives these tarts an authentic Australian flavor, while the macadamia nut crust adds a delightful crunch.

Notes

These tarts can be prepared in advance and stored in the freezer until ready to serve.