Spring Tart with Lemon Custard and Raspberry Jelly
Ingredients
- 150g | 1,5 cup rolled oats (Gf if needed)
- 50g | 1/2 cup almond flour
- Pinch of sea salt
- 30g | 1,5 tbsp coconut sugar
- 30g | 1,5 tbsp vegan butter/ coconut oil (melted)
- 240g | 2 cups raspberries, fresh or frozen
- 1 tbsp lemon juice
- 180ml | 3/4 cup water
- 1,5 tbsp sugar or sweetener of choice
- 3/4 tsp agar agar powder
- 240 ml | 1 cup plant milk, room temp (I used soy)
- 75g | 3 tbsp coconut cream
- 2 tbsp sugar or sweetener of choice
- 12g | 1 tbsp corn starch
- 1/2 tsp agar agar powder
- 1/2 tsp vanilla bean paste
- 1 tbsp organic lemon zest
- 60 ml | 1/4 cup lemon juice
Preparation
Crunchy crust
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/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
Raspberry jelly
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 seed. 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
Lemon custard
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 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minute
Carefully pour the lemon cream over the raspberry jelly. Cover and chill 3 hours or until set. Before serving, remove the tart from the pan and top with fresh berries and white chocolate
