Vegan Lemon Curd Tart

Gluten free & Dairy free - Serves 4 - A deliciously healthy dessert which tastes just like the real thing!

Pumpkin & Black Rice Galette

This vegan, gluten-free and refined sugar-free lemon curd tart recipe is easy to make and tastes absolutely heavenly. Zesty and refreshing, sweet but not over-powering, it makes for a perfect simple dessert that anyone will love.

Lemons are full of vitamins, minerals, phytonutrients and antioxidants. They are especially good sources of vitamin C, potassium and folate. Lemons contain lots of fibre which lowers blood sugar levels by slowing down digestion of sugar and starch.

The base of this tart is made primarily from almonds and oats. Like lemons, almonds are also high in antioxidants that can help protect your cells from oxidative damage, a major contributor to aging and disease. They are in fact among the world’s best sources of vitamin E. They’re high in protein, fibre, health-promoting fats and rich in minerals such as magnesium and manganese. 

Ingredients

Pastry

2 ¼ cups gluten free oats
2 cups almond meal
3 tbsp coconut sugar
¼ tsp salt
½ cup coconut oil
¼ cup maple syrup
2 tbsp almond butter

Lemon Curd

1 ¼ cup lemon juice
4 tbsp cornflour
½ cup maple syrup
4 tbsp coconut oil
Zest of 2 lemons
2 cups coconut milk
Pinch or two of turmeric for colour

Method

Pastry

1. Preheat oven to 180 degrees and lightly butter and flour a 25cm fluted tart pan.

2. Add the oats to a high speed blender or food processor and mix until it forms a flour.

3. Add the rest of the ingredients and pulse until it forms a dough. It should stay together if pressed between your fingers.

4. Press the dough into the tart pan, making sure the sides and bottom are covered evenly and smoothly. Using a fork, prick the base in several places.

5. Bake for 12-15 minutes until it is lightly coloured. Let cool.

Lemon Curd

1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth. Alternatively combine in a food processor and then place in a medium pot.

2. Turn the heat on low to medium. Add the maple syrup, coconut oil and zest to the pot. Stir frequently, making sure it doesn’t stick to the sides or bottom.

3. Once it starts to thicken, add the coconut milk. Again stir frequently until it starts to thicken again and reaches a curd consistency.

4. Let cool slightly before pouring into the tart pastry. Place in fridge and let set for at least 3 hours or leave overnight for a firmer texture.

5. Once set, decorate with sliced lemon, blueberries and mint leaves.

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