Sometimes we all need a nice dessert to offer our guests – to finish a lovely meal. This tart is perfect, light and slightly sweet. I find this lemon tart absolutely delicious and completely different from what is typically served; a dessert that is often cloyingly sweet. This tart is gluten, dairy and egg free; you won’t miss these ingredients at all!
No Bake Lemon Tart Shells
(Serves 4)
Ingredients:
- 1 cup almond flour
- 1/3 cup unsweetened finely shredded coconut
- 1/4 cup coconut oil melted
- 1 teaspoon real maple syrup
- 1/2 teaspoon vanilla extract
- Pinch sea salt
Directions:
Mix all of the ingredients for the shells together until they start to stick together.
Place one heaping tablespoon of the mixture in tripled cupcake papers, and press into the bottom and partway up the sides with fingers.
Place on a baking sheet and chill for one hour.
Filling
(Serves 4)
Ingredients:
- 1/3 cup raw cashews soaked in water overnight
- 1/2 cup coconut oil, melted
- Juice from 2 lemons
- 3 Tbsp coconut butter, softened
- 1 Tbsp real maple syrup
- 1/4 teaspoon lemon zest (about ½ lemon)
Directions:
For the filling, take the soaked cashews and rinse and drain. Place in a food processor and pulse till pureed.
Add the remaining filling ingredients and puree until smooth.
Divide among the chilled shells. Refrigerate again for another hour.
Garnish with lemon zest or thin slice of lime.
Keep refrigerated until ready to serve.
They will keep in the fridge in an air tight container for up to a week and in the freezer for 3 months.
Allow to thaw for several hour before serving.
 |
 |
 |
 |
 |
