Lemon tart & blueberry sorbet


I had a blast at the Discovery Vitality’s Healthy Food Studio. State-of-the-art kitchens, with their fantastic chefs, and a wealth of healthy ingredients to whip up a tasty treat with a minimum of saturated fats and refined sugars we created this easy delicious recipe. So, the next time you feel like you can’t escape the heat, try this cool kick of lemon and blueberry without worrying too much about your hard-earned beach bod.


For lemon tart 

140 ml Lemon Juice

80g Unsalted Butter

80g Granulated Sugar

2 Eggs

3 Egg Yolks

180g Desiccated Coconut

150g Dates

40ml Water

For blueberry sorbet

3 cups Fresh Blueberries

2 tbsp Raw Honey

3 tbsp Freshly Squeezed Lemon Juice 

1 tsp Lemon Zest

1/3 cup Water


For lemon tart 

Pre-heat the oven to 170 degrees Celsius

Place the coconut, dates and water in a food processor and blend until smooth.

Press coconut mixture into greased tart cases and bake in the oven for 15 minutes or until dry.

Place the butter, sugar and lemon juice in a bowl over a double boiler and whisk the mixture until the sugar has dissolved.

Crack the eggs into a bowl, whisk them and slowly add to the lemon mixture. Continue to whisk until the lemon mixture thickens. The mixture needs to be able to coat the back of a spoon.

Pour into the tart case and place in the fridge to set for 1-2 hours


For Blueberry sorbet

Wash the blueberries and freeze overnight or until they are fully frozen.  

In a food processer, add the frozen berries, raw honey, lemon zest, lemon juice and water. 

Process the mixture until it is smooth and evenly processed.

Once smooth taste for sweetness and adjust with adding more honey

Serve immediately or transfer to air tight containers and freeze for a harder consistency.


To garnish

Purple and Yellow Pansy Flowers

Blueberries cut in half

Mint leaves picked and washed

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