Nothing beats the zingy tart sweetness of a homemade lemon tart. And Mrs Darlington’s Legendary Lemon Curd really is the best for making one. Using oats gives the base a chewy, nutty flavour that’s a heavenly combination with the filling.
To make the base
100g Mornflake Medium Oatmeal
130g walnuts
80g dates, destoned
25g pistachio nuts, shelled
Zest of 1 lemon
½-1 tsp coconut oil (for greasing the tin/tins)
For the tart filling
1½ jars (or 480g) of Mrs Darlington’s Legendary Lemon Curd
To decorate
1 nectarine, sliced
4 strawberries, halved
Handful of cherries
1 tbsp redcurrants
A few fresh mint leaves
Use a 20cm diameter loose-bottomed flan tin and lightly grease with coconut oil. Alternatively use 6 smaller loose-bottomed individual tart cases.
To make the base
Add the dates to a food processor and blend until they form a paste. Then add the walnuts, pistachios, oatmeal and lemon zest. Blend again until it forms a crumb and will stick together when pressed between your fingers and thumb.
Spoon the base mix into the tart case/cases and press firmly into the base and sides to about 5mm thick. Place in the fridge to chill for an hour.
Remove the tart base from the fridge and spoon in Mrs Darlington’s Legendary Lemon Curd. Smooth the lemon curd into the base and return to the fridge to chill overnight or for at least 12 hours. The filling will remain sticky.
Store covered in the fridge and eat within 2 days.
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