Vegan Lemon Tarts

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Vegan Lemon Tarts


Ingredients

  • The base
  • • 2 cups raw almonds
  • • 2 cups pitted dates
  • • 1 cup shredded coconut
  • The lemon filling
  • • 1 cup freshly squeezed lemon juice
  • • 1 1/2 cups full fat coconut cream
  • • 1/3 cup rice malt syrup
  • • 1 tbs lemon zest
  • • 1 tsp powdered agar agar
  • • tiny pinch of turmeric (optional: for colour, you shouldn’t be able to taste it)
  • Instructions

Instructions

  1. The base
  2. • Pulse all the ingredients in a high speed blender or food processor until mixture sticks together. Try not to over blend, there should still be some texture from the almonds.
  3. • Press mixture evenly into mini tart tins approx 8cm.
  4. • Chill in the fridge while you make the filling.
  5. The filling
  6. • Gently heat all the ingredients, except the agar agar in a small pot on low heat
  7. • Once heated through whisk in the agar agar
  8. • Bring mixture to the boil, reduce heat & simmer for a few minutes
  9. • Allow the mixture to cool a little
  10. • Pour into bases & chill in the fridge for a few hours or overnight.
  11. • Decorate with fruit or edible flowers
  12. • Best consumed straight from the fridge
  13. • Makes approx. 10 tarts 8cm in diameter

 

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