Lemon tart

Ingredients

  • FOR THE LEMON CREAM

  • FOR THE SHORTCRUST PASTRY

Directions

A delicate vegan and gluten-free lemon tart, great as a dessert or for a light yet very tasty snack.

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Ingredients

Adjust Servings:
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 extract
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
Add all the ingredients into the Food Processor and mix them well together. Roll the dough into a smooth ball, cover it with wrap and place it in the refrigerator for about 20 minutes.

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
Peel the lemons and give them into the Slow Juicer. You will need 100g of lemon juice.

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.

Enjoy

Lemon tart

Ingredients

Adjust Servings:
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 extract
pinch of salt
FOR THE SHORTCRUST PASTRY
145g almond flour
75g wholegrain sorghum flour
54g maple syrup
pinch of salt

Nutritional information

183
Calories
13.6g
Carbs
13.6g
Fat
3.8g
Protein
22mg
Sodium
5.1g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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