• Lara Flanagan

Almond & Lemon Tart

Updated: Jun 4

The drought continues in our part of the world, while the north drowns and the south burns. A crazy and vast country that it is. We finally have tough water restrictions in our area. To be honest, I don’t know why the whole of Australia is not on permanent level one water restrictions. That way we could learn how to conserve water as a way of life. Now we can only water the garden for an hour or so at night. I am reluctant to do it anyway as the big dry continues and the dam gets lower. The kids and I have become water warriors, and I am now collecting our washing machine water and we all shower standing in a very large tub which goes on the garden as well.


Always the first to receive some water is my lemon tree. When we got back from Italy, I was a little worried about it, but it seems to have perked up a bit. The lemons are smaller this year and not as yellow, but despite it, all the lemon tree keeps producing.  So in celebration of my lemon tree and my favourite citrus, I decided to make an Almond and Lemon Tart.  This tart is so good and definitely satisfied my lemon craving!!!


All my ingredients except for my lemons came from Tenterfield Health. If in town make sure you pop in and say hi – Bec is a wealth of information and always happy to help with incredible ingredients and advice on incorporating whole foods into your diet and nutrition.


Lemon & Almond Tart

A melt in your mouth tangy lemon tart. A chewy cake-like base made with almond meal and citrus pulp and a creamy cashew cream citrus topping.


Servings: 12 slices


Ingredients

Almond Base

40 ml olive oil

200 grams caster sugar

150 grams almond meal

150 grams plain flour

2 teaspoons baking powder

1 zest of lemon

6 tablespoons lemon pulp

3 tablespoons almond milk


Lemon topping

1 cup raw cashews soaked overnight

3 tablespoons maple syrup

1/2 cup lemon juice

1/2 cup water

3/4 teaspoons agar agar powder


Instructions

Almond Base

Pre-heat the oven to 160 degrees Celsius fan-forced oven.

Line base of the tart tray with baking paper.

Prepare lemon pulp by cutting the peel and most of the white pith from one or two lemons, removing the seeds and blending them.

Add all the dry ingredients including zest to a mixing bowl.

Add all the wet ingredients to a jug, mix with a fork and then add to dry ingredients. Mix to combine.

Add to the tart tray and use a spatula to flatten.

Bake for 30 minutes. When it is taken out of the oven, flatten almond base with hands – place a tea-towel over it and use hands on that if too hot. This allows for a lovely thick base.


Lemon topping

Blend drained soaked cashews with lemon juice and maple syrup until very smooth.

Then add the water and agar agar powder to a saucepan on medium heat and start whisking, continue whisking as mixture heats and bubbles for two minutes – the cooking process is really important to the setting qualities of agar agar, so if you are impatient like me, actually put a timer on for two minutes

Add to lemon mixture and thoroughly blend and then immediately add to the almond base.

Allow to set and top with icing sugar and lemon zest.

Best kept in fridge until ready to eat!



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