When life gives you lemons – make cake. The recipe for this healthier lemon tart came about due to an overflow of lemons on our trees in Mallorca. A ‘problem’ we have every year, and a good one as it makes us try all sorts of different recipes we usually wouldn't.
The result from this experiment was a gorgeous tart with a creamy, rich and zingy flavour profile. It’s a lot lighter than other desserts and I promise it won’t disappoint in the taste department either. Should you have any batter left from the crust, you are in luck because you can easily turn them into the most delicious vegan cookies. Simply roll the leftover dough into balls , then gently press them flat onto a baking sheet and bake for 10-15 minutes.
The Ultimate Lemon Tart
Makes 8 small pies
For the pie crust;
100 g almonds
100 g cashews
55 g dates, pitted
70 g almond butter
55 g gluten-free oats (or simply mill porridge oats in your blender until very fine)
pinch of salt
For the lemon custard
1 cup almond mylk
1 vanilla pod, cut in half and scraped out or 1 tsp vanilla essence
4 lemons, juiced and zest grated
4 tbsp honey or maple syrup
4 egg yolks
4 tbsp arrowroot
a good pinch of salt
- Set the oven to 180°C
- To make the crust place both the nuts and dates into a blender until roughly chopped.
- Then pour the nut mixture into a bowl and combine with the remaining ingredients, kneading the dough with your hand. Butter your baking form with a little coconut oil before pressing the dough evenly into the dish. Transfer the tart base to the fridge whilst making the custard.
- In a pot slowly heat the almond milk, lemon juice, lemon zest and whole vanilla pod on a low heat. After ten minutes set aside to cool.
- In the meantime whisk the eggs with an electric mixer until frothy. Then gradually add the luke-warm almond milk mixture into the egg mixture whilst continuously whisking.
- Pour the lemon liquid into the cooled tarte base. Place in the oven for 30 minutes on 160°C.
- Serve as they are or top them with some fresh fruit and coconut yoghurt.