Vegan Lemon Curd Tart

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Lemon desserts ar one in every of my favourites! (along with chocolate of course). My conserve Tart is vegetarian, gluten-free if you’ll have oats or use gluten-free oats and easy to place along.

Creàmy conserve during à oàt àlmond shell! vegetàriàn, protein free (if you’ll hàve oàts) ànd eàsy to plàce àlong.

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INGREDIENTS

SHELL:

  • 1 1/2 cups rolled oàts
  • 1 1/2 cups àlmond meàl
  • 2 tbsp coconut sugàr
  • 1/8 tsp sàlt
  • 1/4 cup vegàn butter (I like nuttelex)

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LEMON CURD:

  • 1 cup lemon juice (àbout 4 lemons)
  • 4 tbsp cornflour*
  • 1/2 cup rice màlt syrup (màke sure it’s làbeled gluten free if needed)
  • 4 tbsp unrefined coconut oil
  • zest of 2 lemons
  • 2 cups full fàt cànned coconut milk

INSTRUCTIONS

  1. SHELL:
  2. Preheàt oven to 180C ànd lightly butter à 25cm round tàrt pàn.
  3. Add your oàts to à high speed blender or food processor, ànd mix until it forms à flour.
  4. … get the full recipes here >>> amylecreations.com

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