Lemon Curd & Blueberry Labne Tart

Posted September 2020
Recipe Image
Raw Lemon Curd & Blueberry Labne Tart made using CORN THINS slices
Recipe Time
20 mins prep time. Tart base needs to be frozen overnight
Recipe Serves

You will need to begin this recipe the night before

You will need 6 x 16cm round, loose-bottomed tart tins for this recipe

The night before, in the bowl of a food processor combine walnuts, Ancient Grains slices, dates, coconut oil, vanilla and a pinch of salt.  Process until the mixture forms a paste.  Divide the mixture between the tart tins, pressing into the edges and base to form an even shell.  Freeze overnight.

When ready to serve, gently press the tart shells from their tins.  Divide the labne between the tart shells, top with a generous spoon of lemon curd and fresh blueberries.  Serve immediately.


2 cups walnuts

6 Whole Grain Thins Ancient Grain slices, roughly broken

10 medjool dates, seeds removed

80g coconut oil (softened)

Pinch salt

1 tsp vanilla bean paste

600g labne

Store-bought lemon curd

Fresh blueberries

  • Article By:
    • Madeleine

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