This lemon tart is both beautiful and full of bright flavor. It’s a fantastic choice for an elegant dessert to serve to friends and family or to make for a special occasion.
Lemons (and limes) have some of the most highly absorbable vitamin C around. They also offer bioactive calcium that your body craves. Lemons are also rich in antioxidant flavonoids.
For the crust:
For the filling:
To make the crust, combine the ground flaxseeds, applesauce, coconut sugar, and coconut oil in a bowl. Whisk until uniform.
In another bowl, whisk together the oat flour, brown rice flour, and tapioca flour. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes.
Preheat oven to 350F/180C.
Roll the dough out between two sheets of parchment paper, then transfer to a 9-inch springform tart pan. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork to prevent it from rising in the oven.
Bake for 16-18 minutes or until golden brown. Remove from the oven and cool completely in the baking dish.
To make the filling, combine the lemon juice, lemon zest, potato starch, maple syrup, coconut oil, cashews and coconut milk in a blender. Blend until very smooth.
Pour mixture into a medium-sized saucepan. Bring the heat to medium-high and stir frequently until the mixture starts gets very thick.
Let cool slightly before pouring into the tart shell and spreading it out evenly. Set for at least 3 hours in the fridge.
Arrange berries on top before serving.
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This item posted: 05-Sep-2021
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