[ Recipe ] LEMON TART

CRUST: 

1 1/2 cups oats 

1 1/2 cups almond meal 

1/4 cup vegan butter

1 tbsp coconut sugar 

1/8 tsp salt 

Preheat oven to 180C and lightly butter a 25cm round tart pan. 

Add your oats to a high speed blender or food processor, and mix until it forms a flour. 

Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour. 

Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers. 

Press the dough into a tart pan. Using a fork, prink several times around the base of the tart shell. Bake for 12-14 minutes. It will still be lightly coloured. Let cool. 

LEMON CURD FILLING 

Makes about 1 1/2 cups. 

For the filling of the tart, you will need a double batch (double batch makes 3 cups)

1/2 cup lemon juice (about 2 lemons) 

2 tbsp cornflour 

1/4 cup rice malt syrup 

2 tbsp coconut oil 

zest of 1 lemon 

1 cup canned coconut milk 

Pour the lemon juice into a medium pot. 

Add cornflour and whisk well to combine.

Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest. Stir frequently, making sure to scrape the bottom so it doesn't stick. (I like to use one of those heat resistant rubber spatulas). Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency. 

Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours. Leave overnight for a firmer texture as above. (If using the lemon curd as is, you can enjoy right away). Topped with strawberries and some melted rice malt syrupa

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