These raw mini tartlets bring together two lemons — the Meyer, softer and more floral, and the regular lemon, sharper — for a perfect balance between sweet and tart. Banana provides the creaminess, chia seeds thicken the filling naturally, and a touch of dried turmeric gives that bright yellow reminiscent of a lemon bar. Sixteen little tarts to keep in the freezer for a treat at any moment.
Frozen double lemon tartlets, lemon bar style
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Ingredients
Raspberry topping (decoration)
- 1 punnet of very ripe organic raspberries
Crust
- 10 sun-dried medjool dates
- 1 cup filtered water (for soaking the dates)
- 1/2 cup filtered water (for blending some of the dates)
- 1/4 cup mixed Meyer and regular lemon zest
- 1 cup unsweetened dried coconut, blended to a fine powder
- 3/4 cup hulled hemp seeds
- 1 cup whole raw cashews, ground to a fine powder
- 1 tbsp whole chia seeds
Lemon filling
- 3/4 cup fresh Meyer lemon juice
- 3/4 cup fresh regular lemon juice
- 2 small ripe bananas
- 1/3 cup raw local honey
- 1 tsp dried ground turmeric
- 2 tbsp whole chia seeds, ground to a powder
Preparation
- Spread the raspberries on a tray and put them in the freezer for 3 hours.
- Take them out, slip them into a freezer bag and crush them gently with the back of a spoon to separate the drupelets; return them to the freezer until serving.
- Halve the dates, remove the stones, cover them with 1 cup of filtered water and leave to soak for 16 hours at room temperature; drain, keeping the soaking liquid.
- Blend 14 soaked date halves with 1/2 cup filtered water until you have a smooth paste, and set aside.
- In a bowl, mix the lemon zest, the coconut powder, the hemp seeds, the cashew powder and the whole chia seeds.
- Work in the date paste blended in step 4: that is your crust dough.
- Divide the dough between 16 paper cases set in a muffin tin, pressing the base down firmly.
- In the blender, blend the two lemon juices, the bananas, the honey and the reserved date soaking liquid until smooth and creamy.
- Add the ground chia seeds and blend again until the filling thickens slightly.
- Spread this filling level over the tart bases, then refrigerate for 1 hour.
- Transfer to the freezer for 3 hours, until the tartlets are properly firm.
- Unmould carefully and keep in an airtight box in the freezer (for up to 1 month).
- To serve, let them stand for 10 minutes at room temperature and decorate each tartlet with a little crumbled frozen raspberry.
Tip
Allow plenty of time for soaking the dates (16 hours): it is that sweet liquid, reused in the lemon filling, that replaces added sugar.
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FAQ: your questions about the frozen lemon tartlets
How do you make lemon curd without cooking?
A classic lemon curd sets because the eggs coagulate with heat. In a raw version you need another thickener. Three families work well: mucilaginous seeds — ground chia, ground flax — which gel as they rest, as in this recipe; starchy fruit purées, banana or avocado, which give body and creaminess; and fats that are solid when cold, coconut oil or cocoa butter, which set in the fridge. You can also combine all three. Always allow an hour of chilling before judging the texture: it keeps thickening.
What easy tart base can I make without baking?
The simplest raw tart base comes down to two ingredients: nuts and dates, blended together until the mixture clumps between your fingers, then pressed into a tin and chilled for an hour. Almonds, pecans, hazelnuts or cashews all work, alone or mixed. For a less rich base, replace part of the nuts with desiccated coconut or oat flour. A pinch of salt is essential: without it the dough tastes flat. And if the mixture stays crumbly, add a date, not water.
How do you make an irresistible easy no-bake lemon delight?
The key comes down to one word: contrast. A successful lemon dessert plays on the sharp acidity of the juice, the softness of a natural sweetener and the fragrant bitterness of the zest — and it is the zest, so often forgotten, that gives depth. Add a contrast of texture: a crunchy base under a smooth cream. And play on temperature by serving the dessert very cold, which tames the sweetness and lets the acidity through. Finally, do not mix the zest into the acid preparation too early: it loses its essential oils there. Add it at the last moment, or into the crust, as here.
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