Lemon Tart
Flip Grater
Ingredients
SWEET TART BASE | |
100g almond flour | |
100g raw sugar | |
80g crushed almonds | |
pinch salt | |
50g vegan butter or margarine | |
LEMON CURD FILLING | |
1 can coconut cream (400 ml) | |
zest of 1 lemon, plus extra to serve | |
1 cup freshly squeezed lemon juice | |
pinch salt | |
½-1 cup raw sugar | |
â…“ cup cornflour |
Created by one of our brilliant chefs, Annika, this is truly one of my favourite sweet things now. It’s sweet and also sour, crunchy and soft. Such a great recipe.
View the recipe collection here
Instructions
1. | Preheat oven to 160°C. |
2. | For the tart base, mix dry ingredients together. |
3. | Melt butter and add into dry mix. Combine well. |
4. | Press into a 25cm fluted tart pan evenly with tart base going about 1 cm up on the edges of the tin. |
5. | Bake for 15–20 minutes or until golden brown. |
6. | Remove from oven and allow to cool. |
7. | For the filling, place coconut cream, zest of one lemon, juice, salt and ½ cup of raw sugar into a pot. |
8. | Mix with a whisk, taste. If you want it sweeter, add more sugar. |
9. | Add the cornflour and whisk to dissolve. |
10. | After a couple of minutes, you will notice the curd getting thicker, let it heat up for a minute more (whisking all the time!). |
11. | Then take off the heat and pour on top of the tart base immediately as the curd sets very fast. |
12. | Chill in the fridge for at least an hour. |
13. | Sprinkle some extra lemon zest on top for an extra zesty kick (optional), serve with whipped coconut cream and/or fresh fruits/berries. |
This is an edited extract from
The Grater Good: Hearty,
delicious recipes for plant-
based living, by Flip Grater,
published by Koa Press,
$44.95. Available from all
good bookstores nationwide
and directly from Koa Press,
koapress.co.nz. Photographs
by Tonia Shuttleworth.