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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