Vegan and gluten free, this is a deliciously healthy dessert which tastes just like the real thing!
Serves 4
Ingredients:
For the 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
For the 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
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Pinch or two of turmeric for colour
Method:
Pastry
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Preheat oven to 180 degrees and lightly butter and flour a 25cm fluted tart pan.
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Add the oats to a high speed blender or food processor and mix until it forms a flour.
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Add the rest of the ingredients and pulse until it forms a dough. It should stay together if pressed between your fingers.
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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.
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Bake for 12-15 minutes until it is lightly coloured. Let cool.
Lemon curd:
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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.
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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.
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Once it starts to thicken, add the coconut milk. Again stir frequently until it starts to thicken again and reaches a curd consistency.
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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.
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Once set, decorate with sliced lemon, blueberries and mint leaves.
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