Gluten Free Vegan Strawberry Lemon Tart
Ingredients
Crust
- 2 cups almond flour meal
- 1/4 cup melted coconut oil
- 3 tbsp maple syrup
- 1/2 tsp Himalayan pink salt
Filling
- 1.5 cans coconut cream (22 oz)
- 3/4 cup granulated sugar
- Juice from 5 medium lemons
- Zest from 2-3 lemons
- 1 tsp vanilla extract
- 3 tbsp corn starch
- 1/3 cup soy milk or any other plant milk
- 1 tsp turmeric
Preparation
Mix crust ingredients together in a bowl and then put it on a parchment paper lined 9 inch tart pan. Distribute the crust evenly, pressing around the edges.
Poke a few holes in the center of the crust then bake the crust for 15 minutes at 350 F oven. Take it out and set it aside.
In a medium saucepan, bring the coconut cream to boil stirring it frequently.
Add the sugar, lemon juice, zest, turmeric, vanilla extract, and keep stirring over low heat.
In a separate bowl, mix 3 tablespoons of corn starch with 1/3 cup of soy milk or other plant milk, mix well to remove any lumps.
Add the mixture slowly to the filling in the saucepan, keep stirring to avoid lumps for 5-8 minutes until custard thickens.
If the custard is not thick enough, cook it a little longer.
Remove from the heat.
Pour the filling into the crust and distribute evenly.
Put the tart on a flat surface in the fridge for at least 3 hours to set.
Decorate the tart with fresh strawberries, blueberries, and more lemon zest.
