Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)
Zesty, fresh and light! This is the motto for this vegan and gluten-free lemon tart. With plenty of fun garnishing options.
Prep Time 45 minutes mins
Cook Time 30 minutes mins
Soaking time 4 hours hrs
- 170 g almonds
- 120 g dates, pitted and chopped
For the filling:
- 100 g dates, pitted and chopped
- 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
- 300 ml plant-based mylk, preferably unsweetened
- 75 ml fresh lemon juice
- 1 to 2 tbsp lemon zest (depending on how zesty you like it)
- 1 1/4 tsp agar agar powder (not flakes!) Also see notes below
- 1 to 2 pinches ground turmeric
Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy :)
Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result.
Also, measurement is crucial when working with agar agar. I'm using measuring spoons. 1 teaspoon equals 5ml and 1/4 teaspoon equals 1.25ml.
Keyword gluten-free, Grain-free, Lemon, soy-free, Tart