gluten free lemon tart
For The Crust (11 inch Tart Pan):
2 cups raw almonds
2 to 2 1/4 cups pitted dates
1/2 cup shredded coconut
For The Lemon Filling:
1 cup freshly squeezed lemon juice
1 Tbsp lemon zest
1/3 cup maple syrup
1 1/2 cups coconut cream
1 tsp powdered agar agar
For The Crust:
+ Pulse all the ingredients in a food processor until mixture sticks together. If it seems too dry add water 1 tsp at a time until it sticks together.
+ Press mixture evenly into a 11 inch tart pan.
+ Let the crust chill in the fridge while you make the lemon filling.
For The Filling:
+ Heat all the ingredients, except the agar agar in a small pot on low heat.
+ When the mixture is heated through, whisk in the agar agar.
+ Bring mixture to the boil, reduce heat & simmer for about 3 minutes.
+ Remove from heat and let cool slightly.
+ Pour filling over the crust and let chill in the fridge until firm. About 3 hours but best left overnight.
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