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This delightful summer tart by recipe developer Yukiko is absolutely delicious and easy to make. Enjoy!

Summer Tart with Lemon Custard And Raspberry Jelly

5 from 1 vote
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Author: Yukiko Tanzi | Foodie Yuki
Servings: 0

Ingredients

  • Crunchy crust
  • 150 g | 1.5 cup rolled oats Gf if needed
  • 50 g | ยฝ cup almond flour
  • Pinch of sea salt
  • 30 g | 1.5 tbsp coconut sugar
  • 30 g | 1.5 tbsp vegan butter/ coconut oil melted
  • Raspberry jelly
  • 240 g | 2 cups raspberries fresh or frozen
  • 1 tbsp lemon juice
  • 180 ml | ยพ cup water
  • 1.5 tbsp sugar or sweetener of choice
  • ยพ tsp agar agar powder
  • Lemon custard
  • 240 ml | 1 cup plant milk room temp (I used soy)
  • 75 g | 3 tbsp coconut cream
  • 2 tbsp sugar or sweetener of choice
  • 12 g | 1 tbsp corn starch
  • ยฝ tsp agar agar powder
  • ยฝ tsp vanilla bean paste
  • 1 tbsp organic lemon zest
  • 60 ml | ยผ cup lemon juice

Instructions

  • Crust
  • Preheat the oven to 175C/350F degrees.
  • In a food processor, finely ground the oats into a flour. Add the almond flour, salt and sugar and pulse to combine.
  • Add the melted butter/oil and blend to combine.
  • Press the mixture firmly into the tart tin.
  • Bake for 14-15 minutes or until golden brown.
  • Remove from the oven and let cool down completely.
  • Raspberry jelly
  • 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. Remove from heat and pass the mixture through a sieve to remove any seed. You should end up with about 320g of raspberry syrup.
  • Let cool down to room temperature. Add 1 tsp of agar agar powder, bring the mixture to a boil and simmer for another 5 minutes over low-medium heat. Set aside for a couple of minutes, then spread over the crust and let set in the fridge for 30 minutes.
  • Lemon custard
  • Combine the milk, sweetener, and lemon zest in a large pot. Sift in corn starch and agar powder. 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 for 10 minutes
  • Assembly
  • Carefully pour the lemon cream over the raspberry jelly. Cover and chill 3 hours or until set. Before serving, remove the tart from the pan and top with fresh berries and vegan white chocolate.

Notes

Find more of Yukikoโ€™s recipes on @foodie.yuki.
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