Zingy Lemon Curd Tart with Chia Seed Base - IQS Recipes

Ingredients

• 1 cup buckwheat flour.
• 1 cup almond meal.
• 1/4 cup chia seeds.
• 1 egg, whisked.
• 1/2 teaspoon sea salt.
• 30 g butter, melted.
• 2 eggs.
• 2 egg yolks, at room temperature.
• 1/4 cup rice malt syrup.
• 1/2 cup lemon juice (about 2 large lemons worth).
• zest from 2 lemons.
• 90 g butter, at room temperature.
• 1/4 teaspoon sea salt.