Method

1. Preheat the oven to 170°C and line or lightly grease a tart tin.

Tart Shell

2. Combine almond flour and plain flour in a bowl. Add the solid coconut oil and use your fingertips to rub it through the flour until the mixture resembles damp sand. Stir in the maple syrup until the mixture comes together and holds when pressed.
3. Firmly press the base mixture into the bottom of the tart tin, creating an even layer. Par-bake for 10 minutes, then remove from the oven while preparing the filling.

Filling

4. Add almond flour, plain flour, baking powder, maple syrup, melted coconut oil, egg, vanilla essence and lemon juice to a bowl. Mix until a smooth batter forms. Set aside.

Caramelised Almonds

5. Heat the honey in a small saucepan over medium heat until gently bubbling. Remove from the heat and stir through the flaked almonds until evenly coated. Set aside to cool slightly.

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6. Spread the lemon curd evenly over the par-baked base. Carefully spoon the filling mixture over the lemon layer and smooth the surface.
7. Scatter the honey-coated almonds evenly over the top.
8. Bake for approximately 30 minutes, or until the tart is golden on top and set through the centre.
9. Allow the tart to cool completely before removing from the tin. Dust with icing sugar and serve with extra lemon curd.