All-Year-Round Lemon & Lime Curd Tart Recipe


Serves 8


  • 2 cups pecans and almonds

  • 1 cup pitted medjool dates

  • 3 tbsp coconut oil

  • Parchment/baking paper


  • 1 400ml can coconut milk

  • 3/4 cup sugar

  • 1 cup plant milk (This recipe uses coconut, cow’s milk can also be used)

  • 1 tsp vanilla extract

  • 5 tbsp cornflour

  • 1 Jar of The Cherry Tree Lemon and Lime curd


  • 1 Handful of fresh mint

  • ½ A Lime

  • ½ A Lemon



  • Add the nuts, dates and melted coconut oil into a food processor and pulse until well incorporated. The mixture should stick together when pinched.

  • Line the bottom of a tart case with oiled parchment paper.

  • Press the crust evenly into your pan and refrigerate it for about 30 minutes (alternately, freeze it for 15 minutes). 


  • Add coconut milk and sugar to a small saucepan and set over a medium heat. Bring to the boil for 7-10 minutes, until the mixture turns darker and slightly thicker. Reduce heat to a gentle simmer.

  • In a jug, mix plant milk (coconut milk, or cow’s milk if you prefer) with cornflour and vanilla.

  • While the pan is still simmering, pour in the cornflour mix and stir well.

  • After 2 minutes the mixture should start to thicken (it will thicken more as it cools).

  • Add the curd and allow to cool for 5 mins in the pan.

  • Pour filling into tart shells and set aside in the fridge to set.


  • Slice the lemon and lime thinly and arrange on top of the tart (use image on recipe card for guidance).

  • Wash and cut the mint and sprinkle onto the finished tart