It is citrus season here in New Zealand! Mandarins, Oranges, Tangelos and Lemons are on! And the grapefruits are already waving from the trees 😉
Now I have this stack of lemons at home. A good reason to try a new recipe. A raw recipe to be precise…
And after a few tries I have now come up with a pretty good recipe for a raw lemon tart that even looks like the real one. With all that vitamin c it will surely give you a little health boost too 😉 I hope you like it as much as I do!
For a 25cm tart you’ll need:
For the crust:
1 1/2 cup (225g) almonds (soaked in filtered water for at least 6 hours and then drained)
1/2 cup (70g) dates
For the filling:
1 3/4 cup (245g) cashews (soaked in filtered water for at least 6 hours and then drained)
3/4 cup (105g) dates, pitted and chopped
1/2 cup (125ml) fresh lemon juice
2 tablespoon (10g) of fresh lemons zest (spray-free!)
3 tablespoons cacao butter or coconut oil
1 cup (250ml) water (maybe a little more if needed)
1/2 teaspoon turmeric
1 pinch salt
1. For the crust, pulse the dates to crumbles. Transfer to a medium sized bowl. Pulse the almonds to relatively fine crumbles, add to the bowl and mix well.
2. Line a tart tin with some baking paper. Place the almond mixture in the tart form and spread it evenly, pressing it with your (clean) hands. Cover the borders of the form too. Place the tart form in the freezer while preparing the filling.
3. For the filling, blend all ingredients to a fine cream.
4. Take the tart form out of the freezer and pour in the lemon creme. Place in freezer until set (approx. 3 hours).