A delicious gluten free and vegan show stopping tart. Give it a go, you'll be delighted!
Zeta’s Incredible Lemon Tart recipe:
BASE
• 1 tbsp psyllium husks
• 100 g / 1 cup almond flour
• 125 g / 1 cup GF flour
• 50 g / ¼ cup caster sugar or coconut sugar
• ½ tsp fine salt
• 65-75 g / 5-6 tbsp odourless coconut oil or vegan butter, melted
LEMON FILLING
1 CUP fresh squeezed lemon juice
1.5 cups full fat coconut cream
1/3 cup liquid sweetener
I tbs lemon zest
2 tsp powdered agar agar
Tiny pinch turmeric.
Mix all the ingredients for the base together and then press into a 8’’ pan forming a 1/2 inch edge rim around the edge. Bake in the oven for 20 mins at 180c or until golden brown. Leave till cold.
Topping: mix all ingredients together in a pan and whisk in the Agar Agar. Heat gently until boiling and continue to boil for 3 minutes wishing all the while. Leave to cool for about 15 minutes then give it a good whisk and pour into the base and leave to set in the fridge for about 1 hour.
We'd love to know if you try this fabulous gluten free and vegan lemon tart, why not share a picture of yours with us by tagging @superfoodwales on social media!
