by The Daily Bar
Lemon tart has nostalgia written all over it for me.
Growing up with an English mum, who knew her way around some shortcrust pastry and a backyard lemon tree that seemed to only have two default settings, stark naked and lemonless or falling over dripping with juicy fruit - I think it was lemon tart fate that this eggy, creamy, sugary treat featured heavily in my childhood and wasn’t it yum.
Now before you get too ahead of yourself, if you’re after that kind of recipe, I’ll stop you right there. Don’t get me wrong, there’s most definitely a time and a place for that citrusy delight - but I don’t think I’m the right person to lead you down that decadent garden path. Your best bet is to hit up my mum (she’s real friendly) or Donna Hay, or better yet Julia Child.
This is my tart take. Filled with nostalgia, but lighter and fresher; a naughty but nice version. This recipe is gluten free + dairy free and dare I say, a lot more forgiving, than its baked counterpart.
Now, what are you waiting for? Go squeeze the day with this zesty little recipe!
Base
1 cup almond meal
1 cup shredded coconut
1 tbsp coconut sugar
1 tbsp lemon zest
pinch salt
1 tbsp raw honey
¼ cup coconut oil
Filling
1 cup cashews
½ cup lemon juice
250ml can coconut cream*
⅓ cup coconut oil
¼ cup raw honey
1 tbsp lemon zest
1 tsp vanilla extract
pinch salt
grated fresh turmeric (optional)
Method:
Base
Melt coconut oil + honey over double boiler
Blitz dry ingredients into desired texture in food processor (i like my coconut a little chunky still)
Add melted ingredients and blend until combined. Desired consistency is so that it presses together nicely in your fingers
You can add a little extra honey if too dry or a little extra dry ingredient if too wet.
Line tart tin with baking paper and press base mixture into tin
Set to freeze while you make the filling
Filling
Soak cashews for a few hours in water
Melt coconut oil + honey over double boiler
Drain cashews and pour cashews and all ingredients except coconut oil into high speed blender.
Blend on low for a few minutes until cashews are smooth and creamy (this is the step where you get the smoothest texture possible)
Add in coconut oil, blend until combined.
Pour filling mixture into tray, and gently tap tray onto bench to remove air bubbles.
Set in freezer for 4+ hours or overnight to set.
Let tart thaw out slightly to cut and serve. Yum!
