All recipes
Vegan Lemon Tart
12
20 minutes
Ingredients
-
For the crust:
-
3.2 oz rolled oats
-
3.5 oz walnuts
-
3.5 oz almonds
-
3.5 oz pitted dates
-
0.5 oz agave syrup
-
2 tablespoons STAR Extra Virgin Olive Oil
-
1.06 oz Borges Natura walnut milk
-
For the filling:
-
4.05 oz fresh-squeezed lemon juice
-
2.5 oz sugar
-
0.5 oz agar-agar
-
0.5 oz turmeric
-
3.5 oz coconut milk
-
2.7 oz Borges Natura walnut milk
-
1.6 oz cornstarch
-
For the decoration (optional) :
-
Fresh berries
-
A few lemon slices
Instructions
-
1.
Prepare the crust: measure the rolled oats, walnuts and almonds into a food processor and blend. Add the Borges dates, the agave syrup, the extra virgin olive oil, and the walnut milk and blend again until the mixture forms a sticky dough.
-
2.
Transfer the dough into a tart pan and press it firmly around the pan and up the sides to form an even, compact surface. Then you have two options: either bake it for 15 minutes at 356 ºF or, for a raw tart, let it set overnight in the fridge.
-
3.
To prepare the filling, combine all the ingredients in a saucepan and bring them to a boil over medium heat, stirring constantly. Lower the heat and cook for another 2 minutes, while continuing to stir. When the texture turns creamy, pour the filling over the crust. Let the tart cool to room temperature and then chill it in the fridge overnight.
-
4.
You can serve the tart decorated with fresh berries and a few lemon slices.
