Raw lemon tart
Equipment
- blender (nutribullet ok)
- food processor
- Spatula
- spoon
- 23 cm (9inch) loose bottom tart case or tartelettes cases or spring form cake tin
- Greaseproof paper
- scissors
Ingredients
Ingredients for the base
- 2 tbsp coconut oil
- 150 g almonds (or another nut, or coconut chips, or a mixture)
- 150 g soft pitted dates
Ingredients for the filling
- 200 g cashew nuts (1 ¼ cup) soaked for at least 6hours
- 100 g coconut cream (1/3 cup) tinned thick part of coconut milk
- 150 ml almond or cashew nut milk
- 2 unwaxed lemon zested and juiced
- 2 tbsp agave or maple syrup
- 40 g coconut oil
Instructions
- In a food processor, process the nuts, coconut oil and the chopped dates together until broken down & combined. The texture should stick together when pressed in between your fingers.
- Line the tart case or the round spring form cake tin with parchment paper and press the dough evenly on the base. Rub a little coconut oil around the inside of the tin. Place into the freezer for 30 min until it firms up.
- To prepare the filling, rinse the cashews and drain them well.
- Melt the coconut oil ideally in a water bath.
- Add all the filling ingredients into your food processor or blender, reserving some of the zest back to decorate your dessert.
- Blitz until smooth.
- Spoon over the base and put in the fridge to set completely (at least 4 hours, better overnight or place in the freezer for a quicker set time).
- Decorate before serving with chopped lemon zest or shredded almonds.