Vegan Lemon Tart
Serves 12 #STARFineFoods 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: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.
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.
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.
You can serve the tart decorated with fresh berries and a few lemon slices.
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
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.
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.
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.
You can serve the tart decorated with fresh berries and a few lemon slices.
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.
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.
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.
You can serve the tart decorated with fresh berries and a few lemon slices.
Total Time: 20 minutes
Serves: 12
