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

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