Ingredients
-
FOR THE LEMON CREAM
-
110g cashew nuts
-
210g whole coconut milk
-
100g lemon juice
-
4g salt
-
56g maple syrup
-
15g kudzu
-
pinch of turmeric
-
1 tbsp vanillaextract
-
pinch of salt
-
FOR THE SHORTCRUST PASTRY
-
145g almond flour
-
75g wholegrain sorghum flour
-
54g maple syrup
-
pinch of salt
Directions
A delicate vegan and gluten-free lemon tart, great as a dessert or for a light yet very tasty snack.
Ingredients
FOR THE LEMON CREAM |
|
| 110g cashew nuts | |
| 210g whole coconut milk | |
| 100g lemon juice | |
| 4g salt | |
| 56g maple syrup | |
| 15g kudzu | |
| pinch of turmeric | |
| 1 tbsp vanilla | |
| pinch of salt | |
FOR THE SHORTCRUST PASTRY |
|
| 145g almond flour | |
| 75g wholegrain sorghum flour | |
| 54g maple syrup | |
| pinch of salt | |
Steps
|
1
|
The night before: put 1 can of coconut milk in the fridge. Place the cashews in water and leave them to soak overnight or for at least 6-8 hours. |
|
2
|
For the shortcrust pastry |
|
3
|
Preheat your Combi Microwave Oven to 180°C. Oil and flour a 24cm ø cake pan with rice or corn flour. |
|
4
|
Remove the dough from the refrigerator and spread it between two sheets of baking paper. Transfer it into the previously oiled and floured cake pan. Press firmly and cover the entire base and sides of the cake pan. |
|
5
|
Pierce the base of the tart with a fork and bake it in your Combi Microwave Oven. If after 5 minutes the crust swells, cover it with a sheet of baking paper and chickpeas and return the pan to the oven for another 14 minutes. The crust should not be completely cooked. Remove it from the oven and let cool. |
|
6
|
For the filling |
|
7
|
Combine the rinsed and drained cashews, the lemon juice, the coconut milk (only the thick and creamy part if possible) and all the remaining ingredients into the Food Processor. Blend everything well together, until you get a smooth, uniform cream. |
|
8
|
Pour the cream into the cooled crust, distributing it evenly with a spatula. |
|
9
|
Carefully place the tart in the oven and bake it for about 40 minutes at 180°C. |
|
10
|
Remove the tart from the oven and allow it to cool down completely. |
|
11
|
Decorate the lemon tart as desired with fresh fruit, maple syrup or icing sugar and serve at room temperature or cold. |
Loading...
