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Spring Tart with Lemon Custard and Raspberry Jelly


Scale

Ingredients

Crunchy Crust:

  • 150g | 1.5 cup rolled oats (Gf if needed)
  • 50g | 1/2 cup almond flour
  • Pinch of sea salt
  • 30g | 1.5 Tbsp coconut sugar
  • 30g | 1.5 Tbsp vegan butter / coconut oil (melted)

Raspberry Jelly:

  • 240g | 2 cups raspberries, fresh or frozen
  • 1 Tbsp lemon juice
  • 180ml | 3/4 cup water
  • 1.5 Tbsp sugar or sweetener of choice
  • 3/4 tsp agar agar powder

Lemon Custard:

  • 240 ml | 1 cup plant milk, room temp (I used soy)
  • 75g | 3 Tbsp coconut cream
  • 2 Tbsp sugar or sweetener of choice
  • 12g | 1 Tbsp corn starch
  • 1/2 tsp agar agar powder
  • 1/2 tsp vanilla bean paste
  • 1 Tbsp organic lemon zest
  • 60 ml | 1/4 cup lemon juice

Instructions

Crunchy Crust:

  1. Preheat the oven to 175C/350F degrees.
  2. In a food processor, finely ground the oats into a flour.
  3. Add the almond flour, salt and sugar and pulse to combine.
  4. Add the melted butter/oil and blend to combine.
  5. Press the mixture firmly into the tart tin.
  6. Bake for 14-15 minutes or until golden brown.
  7. Remove from the oven and let cool down completely.

Raspberry Jelly:

  1. In a small saucepan add raspberries, water, lemon juice and sugar. Simmer for about 10-15 minutes over medium-low heat until the berries are dissolved.
  2. Remove from heat and pass the mixture through a sieve to remove any seed. You should end up with about 320g of raspberry syrup.
  3. Let cool down to room temperature.
  4. Add 1 tsp of agar agar powder, bring the mixture to a boil and simmer for another 5 minutes over low-medium heat.
  5. Set aside for a couple of minutes, then spread over the crust and let set in the fridge for 30 minutes.

Lemon Custard:

  1. Combine the milk, sweetener, and lemon zest in a large pot.
  2. Sift in corn starch and agar powder.
  3. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.
  4. Carefully pour the lemon cream over the raspberry jelly.
  5. Cover and chill 3 hours or until set.
    *Before serving, remove the tart from the pan and top with fresh berries.

Notes

Find more of Yukiko’s recipes on foodie.yuki.

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