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Lemon curd & thyme tart (gluten free)
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5 from 2 votes

Lemon Curd & Thyme Tart (Gluten Free)

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.
Course Cake, Dessert
Cuisine Plant-based
Diet Gluten Free, Vegan, Vegetarian
Keyword Dinner party, Easter, Lemons, Plant-based, Valentines, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Author Niki Webster

Ingredients

For the tart base

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2 cups ground almonds–ground in a mini chopper/blender or grinder or use ground almonds
  • 1 cup gluten-free oat flour–if you don’t have oat flour you can use 100% buckwheat
  • 1/2 cup buckwheat flour
  • 1/2 tsp sea salt
  • 1 tsp coconut sugar
  • 1 1/2 tbsp neutral oil–I used rapeseed
  • 3 tbsp almond milk

For the filling

  • 3 tbsp cornflour
  • 2 tbsp water
  • Zest 4 lemons
  • Juice 3 lemons
  • 250 ml coconut cream
  • 6 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp fresh 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.

Notes

8-10 servings