These lemon tarts look adorable, are super zesty and have the added bonus of being made with olive oil whole grain pastry and no dairy. They also are refined sugar free, sweetened with maple syrup, and nut free. You could make them with gluten free flour if you would like them to be gluten free but I’ve chosen spelt and wholegrain flour for their rich nutty flavour.
It’s getting cold in Melbourne and the crisp mornings have me craving porridge, and I’m trying to mix up my combinations as much as possible. This is a dreamy dessert like porridge. It’s reminiscent of a lemon delicious pudding or a lemon tart with the combination of creamy vanilla scented oats, tart lemon curd (without cream or butter) and toasted almond crumb. But it makes a much more nutritious breakfast than either of those options, thanks to the oats and added nuts!