Zesty Lemon Tart
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- Serves: Makes one tart
- Preparation: 30
- Ready: 30
This stunning summer dessert packs a tingly lemon punch with sprinklings of superfoods.
For the pastry
- 1 cup coconut flakes
- 1 cup oat flour
- pinch salt
- 1 tablespoon lemon zest
- 1 cup dates
- 2 tablespoons melted coconut oil
- 2-4 tablespoons water
- 1 teaspoon mesquite and maca for a blissed out buzz (optional)
For the filling
- 3 cups soaked cashews
- ½ cup good quality agave/yacón syrup
- pinch salt
- 1 teaspoon vanilla essence
- ½ cup lemon juice
- ¾ cup melted coconut oil
- ¼ cup melted cacao butter
To make the pastry
Blend the coconut and oat flour into a fine flour.
Add the salt, lemon and optional superfoods until well distributed.
Add the dates and hold on to your blender.
Once the dates are well distributed GRADUALLY add the oil then water until you can squeeze the mix into a ball.
Press into a lined tart tin.
To make the filling
Blend all ingredients apart from the melted oils. When the mixture needs some help, add the melted oils and blend until smooth.
Check for lemon flavour.
Split the mixture in half and add turmeric to the half in the blender.
Pour into your pastry case in a creative way.
In this version we add one teaspoon of turmeric cream, and one teaspoon of lemon to the centre of the tart one by one to form layers.
Set overnight in the fridge. This will keep for a week.
Recipe courtesy of Asparagasm
“This stunning summer dessert packs a tingly lemon punch with sprinklings of superfoods.”
Bursting onto the culinary scene as a creative pop-up supper club, Asparagasm is now open permanently as a vegan and gluten free cafe in Nailsworth, Gloucestershire (Tuesday to Saturday, 10am-5pm), with additional theme nights, events, workshops and catering provided.