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