Nothing says summer quite like an enormous slice of luscious lemon tart–A crispy nutty base combined with creamily sweet but zesty lemon curd filling.
Prep time: 20 minutesmins
Cook time: 30 minutesmins
8-10 servings
5 from 2 votes
Ingredients
For the tart base
2tbspground flaxseed
4tbspfiltered water
1/2cupsground almonds–ground in a mini chopper/blender or grinder or use ground almonds
1cupgluten-free oat flour–if you don’t have oat flour you can use 100% buckwheat
1/2cupbuckwheat flour
1/2tspsea salt
1tspcoconut sugar
1 1/2tbspneutral oil–I used rapeseed
3tbspalmond milk
For the filling
3tbspcornflour
2tbspwater
Zest 4 lemons
Juice 3 lemons
250mlcoconut cream
6tbspmaple syrup
3tbspcoconut oil
1tspvanilla extract
1tbspfresh thyme leaves
A further 1 tbsp of thyme leaves
Instructions
To make the tart
Preheat the oven to Gas Mark 4/180c
Grease a round, loose bottom pie pan with a little oil. I used an 8 inch pan.
First, make the almond meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal. Or use pre ground almonds.
Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
Bake food for 20 minutes on Gas Mark 4/180c. Remove from the oven. Allow the tart base to cool.
To make the filling
First, mix the cornflour and water in a small bowl. Stir very well until you get a smooth paste and then set aside.
Add all the filling ingredients to a small pan and simmer on a medium heat until everything is combined and the coconut oil melted. Turn down the heat, add in the cornflour mix and stir well to combine.
Simmer, stirring slowly (so you don’t get lumps) until the mix thickens. Set aside to cool a little.
Pour the filling into the tart base and sprinkle more thyme leaves over the top.
Transfer to the fridge overnight to set.
Alternative recipe–Lemon pots
Pour the lemon mix into four glasses and transfer to the fridge overnight to set.