Lemon Lavender Tart
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 mins Resting time: 5 hrs Serves: 1 tart 8-10 slices Prep time: 25 mins Resting time: 5 hrs
PREP TIME: 25 MINS
SERVINGS: 8-10 slices
Instructions
- Crust:
- 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 pan.
- Place in freezer for about an hour to set while working on the lemon lavender filling.
- 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.
- Note:
- Make sure to squeeze out any excess liquid from the pulp.
Ingredients
1 ½ cups gluten-free old fashioned oats¼ cup almond pulp (from almond milk)
¼ cup almonds
1 tbsp maple syrup
2 tbsp coconut oil
12 dates (pit removed)
Raw Crust: 1 ½ cups gluten-free old fashioned oats
Raw Crust: ¼ cup almond pulp (from almond milk)
Raw Crust: ¼ cup almonds
Raw Crust: 1 tbsp maple syrup
Raw Crust: 2 tbsp coconut oil
Raw Crust: 12 dates (pit removed)
Filling: 1 ½ cups cashews , soaked for at least 4 hours
Filling: 1 can coconut cream
Filling: ¼ cup maple syrup
Filling: 1?3 cup coconut oil
Filling: 1 freshly squeezed lemon
Filling: lemon zest (1 lemon)
Filling: 1 tbsp culinary lavender petals (edible)
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