Category: Desserts, Snack, Vegan food, Vegetarian food
Yields:
8 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
This is my recipe of a perfectly delicious and 100% healthy Lemon Vegan Tart. You just have to make it before this summer ends. No need to say more.
Ingredients
Adjust Servings
-
Crust
- Filling
Instructions
- Put the almonds, hazelnuts and oat flakes in a blender and pulse until you get a homogeneous flour.
- Add the dates to the blender with the flour, water and honey, then pulse until you get a monochromatic mixture.
- Transfer the finished mixture to the cake tin, which will be previously lightly sprayed with oil. Roll the dough well in the mold with wet hands and make sure to nicely line the walls of the mold with the dough and get a nice plate shape. Stir the dough with a fork at the bottom and bake it in a preheated oven at 180 degrees for 15 minutes.
- Meanwhile, put the softened cashews in a blender together with a little coconut milk and pulse until you get a homogeneous mixture. Transfer the mixture to a mixing bowl, add the rest of the milk, lemon juice, honey, lemon peel and turmeric. Combine all this nicely with the help of a mixer.
- The mixture should be thick and sweet, with juicy threads of lemon flavor and a beautiful light yellow color. If it is not thick enough, add 1 tablespoon of crushed oatmeal, and if you want to dilute it, then add another tablespoon of coconut milk.
- The baked tart dough should cool completely, then fill (about 10 minutes). Sprinkle the filling on the dough, flatten it nicely by moving the mold itself and put the cake in the freezer for about 4 hours to harden. If you want to decorate it, you can do it 10 minutes after putting it in the freezer.
- Remove the cake from the freezer 30 minutes before serving. You can then store it in an ordinary refrigerator.