Vegan Lemon Tart | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Elegant and refreshing French-style lemon tart made with vegan components

Preparation: 20 minutes
Cooking time: 10 minutes baking time for crust, 8 minutes cooking time for filling

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Crust:

• 1 cup rolled oats
• 1/2 cup uncooked walnuts
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon sea salt

Filling:

• 1 cup uncooked cashews
• 1 14 oz (400 mL) can coconut milk
• zest from 1 lemon (1 tsp)
• 1/2 cup lemon juice
• 1/4 cup maple syrup
• 1/2 teaspoon floor turmeric
• 2 teaspoons arrowroot powder (see be aware)
• 1/4 teaspoon sea salt

Elective garnishes:

• 1 small lemon, thinly sliced
• contemporary raspberries
• unsweetened coconut flakes

Directions:

• Soak the cashews in a single day in water, or in scorching water for a least 1 hour. Drain.

• To make the crust, preheat an oven to 350°F. In a meals processor, pulse the oats to a effective flour-like consistency. Switch to a small bowl. Now add the walnuts to the meals processor and pulse right into a effective meal. Add the bottom oats, almond flour, coconut oil, maple syrup, and salt, and course of till effectively mixed.

Spoon the dough right into a 9-inch spherical tart pan with a detachable backside. Utilizing a folded over piece of waxed paper or parchment paper, press the combination down firmly over the underside and sides of the pan. With a fork, poke a number of holes over the bottom of the crust. Place onto a baking sheet and bake till golden brown, 10 to fifteen minutes. Let the crust cool for five minutes and gently switch to a wire rack to chill for no less than 20 minutes.

• To make the filling, mix the drained cashews, coconut milk, lemon zest, lemon juice, maple syrup, turmeric, and sea salt in a blender, and mix on medium-high pace till clean. Add the arrowroot powder and course of on low pace for an additional 15 to twenty seconds till effectively blended.

Pour the filling right into a heavy-bottomed medium saucepan. Prepare dinner over medium warmth, stirring usually with a spatula to thicken to a pourable custard-like consistency, about 8 minutes or till it simply reaches the boiling level. Rapidly pour the filling evenly into the crust.

• Let the tart cool on the wire rack till it reaches room temperature. Cowl with plastic wrap and chill within the fridge for no less than 3 hours or in a single day.

To serve, gently take away the edges of the pan. Utilizing an extended sharp knife, minimize into desired sized slices and garnish with most well-liked toppings.

• Leftovers hold effectively within the refigerator for a couple of days coated in plastic wrap.

*Observe: Arrowroot powder acts as a thickening agent. If you happen to would not have arrowroot, substitute 2 teaspooons tapioca starch, 1 teaspoon cornstarch, or 1 teaspoon of agar agar as an alternative.

Makes 1 9-inch tart (8 servings)