This tart is both sweet and tangy, creamy and invigorating, crafted with a few simple, plant-based ingredients. It’s an ideal small dessert to share with friends or family. The tart features a crunchy almond crust paired with a smooth lemon filling that mimics lemon curd, but is completely vegan.
Ingredients: (for 7” tart mold)
Crust:
1 cup gluten-free rolled oats
1 cup almond flour
pinch of salt
2 Tbsp coconut oil
2 Tbsp pure maple syrup
2 Tbsp cold water
Lemon filling:
3/4 cup full-fat coconut milk
1/3 cup pure maple syrup
1/3 cup lemon juice
2 Tbsp cornstarch
½ tsp agar
Instructions:
1) Start by preparing the crust. Place gluten-free oats in a food processor and pulse until they reach a coarse flour texture.
2) Incorporate almond flour and salt into the food processor and pulse to mix with the oat flour.
3) Add coconut oil and blend again until you achieve a wet sand consistency. While blending, slowly pour in maple syrup and cold water, one tablespoon at a time. Stop to scrape down the sides as needed. The result should be sticky crumbles that stick together when pressed.
4) Preheat the oven to 350°F. Press the crust mixture into a lined 7” round tart mold, ideally one with a removable bottom. Ensure the edges are raised. Puncture the crust with a fork and bake for 12 minutes. After baking, transfer to a cooling rack to cool completely.
5) Next, prepare the filling. In a saucepan, warm the coconut milk and maple syrup until it begins to simmer.
6) In a small bowl, combine the lemon juice, cornstarch, and agar, and whisk until the powders are completely dissolved.
7) Gradually add the cornstarch mixture to the saucepan with the simmering coconut milk. Whisk vigorously to blend both liquids. Increase the heat until it simmers and cook for about 1 minute, whisking continuously until the mixture thickens.
8) Remove from the heat and allow it to cool to room temperature, whisking occasionally to keep the filling smooth.
9) Once cooled, pour the filling into the cooled tart crust. Refrigerate for a few hours to let it set. Slice and enjoy!
Recipe courtesy of Fresh n’ Lean
