This refreshing, Summery tart is as stunning as it is delicious. Naturally dairy-free and gluten-free, this tart recipe features a creamy cashew base filling and almond pulp no-bake crust. Top with fresh lemon and serve all Summer long!
Serves: 1 tart 8-10 slices
Prep time: 25 minutes
Resting time: 5 hours
- 1 1/2 cut gluten-free old fashioned oats
- 1/4 cup almond pulp
- 1/4 cup almonds
- 1 tbsp maple syrup
- 2 tbsp coconut oil
- 12 medjool dates (pitted)
- 1 1/2 cup cashews , soaked for at least 4 hours
- 1 can coconut cream
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1 freshly squeezed lemon
- Lemon zest (1 lemon)
- 1 tbsp culinary lavender petals (edible)
Grease a 9 inch tart tin with coconut oil and set aside.
To prepare the crust add oats and almonds into a food processor. Process for about 5-10 seconds until coarsely ground. Add dates, coconut oil, maple syrup, almond pulp* and pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the tart pin. Place in freezer for about an hour to set while working on the lemon lavender filling.
For the filling add cashews with 2 tbsp of the coconut cream into a food processor and process until completely smooth (may take up to 5 minutes depending on the quality of the food processor). In a medium sized pot add the rest of the coconut cream, maple syrup, cashew mixture, coconut oil, lemon, lemon zest and lavender. Over low-medium heat simmer for about 10 minutes. Strain mixture into a bowl and set aside for 5-10 minutes. Pour mixture into the tart and refrigerate for about 4 hours or overnight to set. Garnish with fresh lemons or dried lavender and serve. Cover tart and store in the refrigerator for up to 5 days.
*Make sure to squeeze out any excess liquid from the pulp.