Lemon Tart

Fun, decorative vegan, non-dairy dessert
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Prep Time 30 minutes
Cook Time 15 minutes
Chill 12 hours
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Tart Crust

  • 1 1/3 5 oz cups almonds
  • 1 cup rolled oats
  • 2.5 oz dried cranberries
  • 2-3 TBS maple syrup
  • 2 TBS coconut oil melted

Lemon curd filling

  • 1 can 13.6 oz coconut milk
  • 1/3 cup lemon juice
  • zest of 1 lemon
  • ½ cup sugar
  • 3 TBS cornstarch + 3 TBS oat milk
  • ½ tsp turmeric
  • Fresh strawberries for garnish

Instructions
 

  • Preheat oven to 350°F and lightly grease a 10-inch tart pan with a removable base.
  • Place almonds and oats in food processor and process into a coarse flour. Add cranberries, syrup, and coconut oil, and process until the mixture sticks together.
  • Transfer the mixture into tart pan. Press down firmly and up the sides to create an even tart shell. Bake for ~15 mins.
  • Allow to cool completely.
  • Place all ingredients for the lemon filling in a saucepan and whisk to combine (make sure the cornstarch/milk have completely dissolved). Bring to a boil, stirring constantly, then reduce the heat and simmer for another 1-2 mins, until it has thickened slightly.
  • Pour the mixture into the tart shell and allow to cool for about an hour at room temperature. Then transfer to the fridge and cool another at least 4 hours (or better overnight), until the filling has set.