Creamy Tangy No-Bake Lemon Tart
Ingredients
- 1 1/2 cups natural cashews
- 1 cup whole almonds
- 1/4 cup pistachios
- 1/2 cup shredded coconut
- Pinch of salt
- 12 fresh dates (pitted and chopped)
- 270ml coconut cream
- Rind and juice of 1 lemon
- 1/3 cup maple syrup
- Pinch of turmeric or 1 tablespoon antioxidant blend
Decorations
- Blueberries
- Rosemary or thyme sprigs
- Candied lemons
Preparation
Place cashews in a bowl, cover with boiling water and soak for 4 hours
Lightly grease a 24cm fluted tart tin with removable base and line the base with baking paper
Place almonds, pistachios, coconut and salt in a food processor and process until finely chopped, then add dates and process until very finely chopped and mixture holds together when pinched. Spoon into the prepared tin and use the back of a metal spoon to push mixture evenly over the base and side of the tin. Place in freezer to set.
Drain the cashews, place in a 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 the tart case and place in freezer for 3-4 hours until firm
Decorate as you wish and enjoy!
