Vegan Lemon Tarts
Ingredients
The Base
- 2 cups raw almonds
- 2 cups pitted dates
- 1 cup shredded coconut
The Lemon Filling
- 1 cup freshly squeezed lemon juice
- 1 ½ cups full fat coconut cream
- ¼ cup Agave sweetener
- 1 tbs lemon zest
- 1 heaping tsp. gelatin
The Topping
- 2-3 single blueberries
- 7 ml pipette of Blueberry balsamic vinegar
- Edible flower (optional)
Instructions
The Base
- Pulse all the ingredients in a high speed blender or food processor until mixture sticks together. Try not to over blend. There should still be some texture from the almonds.
- Press mixture evenly into mini tart tins (approx. 8cm) or sheet pan lined with parchment paper.
- Chill in refrigerator while you make the filling.
The Lemon Filling
- Gently heat all the ingredients, except the gelatin, in a small pot on low heat.
- Once heated through, whisk in the gelatin.
- Bring mixture to a boil, reduce heat & simmer for a few minutes.
- Allow the mixture to cool a little.
- Pour into bases and chill in the fridge for a few hours or overnight.
The Topping
- Decorate tart with a few single blueberries or an edible flower.
- Insert Blueberry balsamic filled pipette into tart. Have your guests remove the pipette to drizzle the balsamic over their tart when ready to eat.
Makes approximately 10 tarts 8cm in diameter. If you would like to make less, you could try halving all the ingredients.