Spring tart with lemon custard and raspberry jelly
Ingredients
Crunchy crust
- 150g rolled oats (GF if needed)
- 50g almond flour
- Pinch of sea salt
- 30g coconut sugar
- 30g vegan butter or coconut oil (melted)
Raspberry jelly
- 240g raspberries, fresh or frozen
- 1 tbsp lemon juice
- 180ml water
- 1.5 tbsp sugar or sweetener of choice
- 3/4 tsp agar agar powder
Lemon custard
- 240 ml plant milk, room temp
- 75g coconut cream
- 2 tbsp sugar or sweetener of choice
- 12g corn starch
- 1/2 tsp agar agar powder
- 1/2 tsp vanilla bean paste
- 1 tbsp organic lemon zest
- 60 ml lemon juice
Preparation
Preheat the oven to 175C/350F degrees.
In a food processor, finely ground the oats into a flour.
Add the almond flour, salt and sugar and pulse to combine.
Add the melted butter or oil and blend to combine.
Press the mixture firmly into the tart tin.
Bake for 14-15 minutes or until golden brown.
Remove from the oven and let cool down completely.
In a small saucepan add raspberries, water, lemon juice and sugar.
Simmer for about 10-15 minutes over medium-low heat until the berries are dissolved.
Remove from heat and pass the mixture through a sieve to remove any seeds.
You should end up with about 320g of raspberry syrup.
Let cool down to room temperature.
Add 1 tsp of agar agar powder.
Bring the mixture to a boil and simmer for another 5 minutes over low-medium heat.
Set aside for a couple of minutes, then spread over the crust and let set in the fridge for 30 minutes.
Combine the milk, sweetener, and lemon zest in a large pot.
Sift in corn starch and agar powder.
Set over high heat and bring to a boil.
Once boiling, boil for 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt.
Let cool for 10 minutes.
Carefully pour the lemon cream over the raspberry jelly.
Cover and chill for 3 hours or until set.
Before serving, remove the tart from the pan and top with fresh berries.
