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Desserts
And for la Pièce de résistance and my biggest passion of all, DESSERT. Cakes, Cookies, Cinnamon Rolls, Tarts, Ice cream and the list goes on...
Gluten & Sugar free Lemon
and Raspberry Tart
What you need
For the crust:
200g ground almonds
90g gluten free ground oats
100g pitted Medjool dates soaked in hot water
1 tbsp agave/ maple syrup
2tbsp melted coconut oil
For the filling:
120ml freshly squeezed lemon juice
240ml coconut milk
240g blended tofu (or replace with more coconut milk)
Zest from 1 lemon
5 tbsp of agave/ maple syrup
1/2 tsp agar or vege gel
3 tbsp cornstarch
1/2 tsp turmeric (for yellow color)
To garnish:
Lemon slices
Raspberries
Fresh mint leaves (optional)
How to prepare it
The crust:
Add all ingredients to a food processor and blend until you have a slightly sticky mixture. Spread the mixture out in a cake tin covered in parchment paper and press. Bake in the preheated oven at 180° for 15 minutes (or until the edges reach a light golden color). Let cool completely before adding filling.
The filling:
Add the cornstarch and vege-gel to the lemon juice and mix.
Separately, add the rest of the ingredients in a pan and bring to a boil on medium heat. Add the lemon juice to the pan and keep stirring for 5-7 minutes until the mixture starts thickening. Take off the heat and set aside to cool to room temperature.
Once cool, add filling to the crust and pop in the fridge for 2-3 hours.
After the filling has hardened, remove from fridge, decorate with lemon slices, raspberries & mint leaves and serve!
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