Lemon & Blueberry Tart

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A recipe close to our hearts, we featured this tart in our first raw dessert masterclass, held as part of the Melbourne Food and Wine Festival in 2016. The shell is deliciously crunchy, and the lemon filling is rich and creamy. We’ve topped it with blueberries (we think the flavour combination is pretty hard to beat), but you could use any seasonal fruit.

Makes: 3 small tarts (or you could make one large rectangular tart instead)


Time: 20 minutes preparation, plus 8–12 hours dehydrating time

Equipment: high-speed blender, palette knife, microplane, three 11–12 cm (41⁄4– 43⁄4 in) tart tins, dehydrator and mesh tray

What You’ll Need:

Tart Shell

  • 1 quantity banana tart shell mixture (see page 182) coconut oil, for greasing

What To Do:

  • Prepare the tart shell mixture according to the instructions on page 182.
Divide the mixture into three equal portions (skip this step if you’re making one large tart).
  • Grease the tart tins with coconut oil, and place baking paper on the base.
Press the mixture flavour into the tart tins, then carefully de-mould and place on a mesh dehydrator tray.
  • Dehydrate overnight, then store at room temperature in an airtight container until needed.

Lemon Curd

What You’ll Need:

  • 80g (23⁄4 oz) coconut butter
  • 3 tablespoons lemon juice
 zest of 4 lemons
  • pinch of Himalayan pink salt
  • 
80 ml (21⁄2 fl oz/1⁄3 cup) rice malt syrup
  • 2 tablespoons coconut oil blueberries, to serve

What To Do:

  • Blend all the ingredients except the blueberries in a high-speed blender until very smooth.
Taste the mixture, and add more salt or rice malt syrup
if needed.

ASSEMBLY: Pour equal portions of filling into each tart shell. Arrange the blueberries (or another fruit of your choice) on top of the tarts in a small mound. Set the tarts in the fridge.

Banana Tart Shell

What You’ll Need:

  • 120g (41⁄2 oz) banana
  • 60 g (2 oz/1⁄4 cup) maple syrup
  • 1 vanilla bean, split lengthways and seeds scraped
  • pinch of Himalayan pink salt
  • 65 g (21⁄4 oz/3⁄4 cup) desiccated coconut
  • 65 g (21⁄4 oz) nut flour
40 g (11⁄2 oz) flax (linseed) meal

What To Do:

  • Blitz the banana, maple syrup, vanilla seeds and salt together in a high-speed blender.
Pour the mixture into a bowl and fold the coconut, nut our
and ax (linseed) meal through.
  • Divide the dough into portions as needed and refrigerate until required.

Pana Chocolate, The Recipes by Pana Barnounis (Hardie Grant, £16.99 ) Photography © Armelle Habib

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