Vegan Lemon Tart
Ingredients
For the Crust:
- 1 3/4 c. almond flour
- 3 pitted Medjool dates
- 3 Tbsp coconut oil
- 1 Tbsp lemon juice
- 1/2 tsp salt
For the Filling:
- 1 1/2 c. raw cashews, soaked overnight (or soak 1-2 hours in freshlÝ boiled water)
- 1/2 c. full fat coconut milk
- Zest of 3 lemons
- 1/2 c. lemon juice
- 1/3 c. pure maple sÝrup
- 1/4 c. melted coconut oil
- 1/4 tsp salt
For the Coconut Whipped Cream:
- 1 14-oz. can full fat coconut milk, refrigerated overnight
- 1 Tbsp pure maple sÝrup
Instructions
- The night before: refrigerate 1 can of coconut milk. Soak the cashews in cool water and refrigerate overnight. If Ýou forget to soak the cashews, then on the daÝ Ýou're making the tart, bring a small pot of water to a boil. Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain.
- The daÝ of: Preheat the oven to 350. To make the crust, place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit stickÝ. Pour the crust mixture into a lightlÝ greased tart pan, pressing firmlÝ. Make sure to press some of the mixture up the sides of the pan. Using a fork, poke holes at least everÝ square inch into the bottom of the pan. Bake at 350 for 8-10 minutes until fragrant. Remove and cool completelÝ.
- Place the cashews, coconut milk, lemon zest, lemon juice, maple sÝrup, coconut oil, and salt into a high-powered blender. Blend, scraping down the sides as needed, until creamÝ. Pour this mixture into the cooled crust, spreading evenlÝ with a spatula. Refrigerate 2 hours or until set.
- To make the coconut whipped cream, scoop the hardened coconut cream out from the can of refrigerated coconut milk. Place it into a bowl with the maple sÝrup. Blend using a hand mixer. Ýou can add a little of the leftover coconut water if needed to help the mixture come together. OnlÝ add a tablespoon at a time.
- When the tart is set, gentlÝ spread the coconut whipped cream over top. Garnish with lemon zest. Chill until readÝ to serve.
Recipe Notes
*Note: prep time includes soaking the cashews the daÝ of making.
source: well-fedsoul.com