Lemon Tart
Ingredients
- 1 + 1/2 cups (225g) natural cashews
- 1 cup (160g) whole almonds
- 1/4 cup (35g) pistachios.
- 1/2 cup (40g) shredded coconut
- pinch of salt.
- 12 fresh dates (pitted and chopped)
- 270ml coconut cream
- 1 lemon rind finely grated then juiced
- 1/3 cup (50ml) maple syrup
- pinch of tumeric (but she used 1 tbs antioxidant blend *to decorate
- blueberries, rosemary or thyme sprigs, candied lemons
Preparation
Place cashews in bowl, cover with boiling water and soak 4 hours
Lightly grease 24cm fluted tart tin with removable base
Line base with baking paper
Place almonds, pistachios, coconut & salt in processor until finely chopped, then add dates and process until very finely chopped and mixture holds together when pinched
Spoon into prepared tin, using back of metal spoon to push mixture evenly over base and side of tin
Place in freezer to set
Drain the cashews, place in blender with coconut cream, lemon rind, juice and maple syrup and blend until very smooth and creamy
Add antioxidant powder or turmeric and blend until smooth
Pour into tart case
Place in freezer for 3-4 hours until firm
Decorate as you wish and enjoy!
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