Gluten Free Vegan Lemon Tart
Ingredients
Crust
- 2 cups almond flour
- 2 tbsp tapioca starch or rice flour
- 3 tablespoons melted coconut oil
- 5 tbsp water
- 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
- 4 tbsp corn starch
- 1/3 cup soy milk or any 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
Cover the edges to prevent browning too quickly
Remove from oven and set aside
In a medium saucepan, bring the coconut cream to a boil, stirring frequently
Add the sugar, lemon juice, zest, turmeric, and vanilla extract, and keep stirring over low heat
In a separate bowl, mix 4 tablespoons of corn starch with 1/3 cup of soy milk or other plant milk until smooth
Slowly add the corn starch mixture to the saucepan, stirring constantly to avoid lumps, and cook for 5-8 minutes until the custard thickens
If the custard is not thick enough, cook a little longer
Remove from heat
Pour the filling into the crust and distribute evenly
Place the tart on a flat surface in the fridge for at least 5 hours to set
Decorate with fresh strawberries, blueberries, and more lemon zest
Tips
You can add any berries or even serve it as is
