Recipe: Lemon Curd Tart

INGREDIENTS

TART BASE
2 cups (200g/7oz) gluten-free oat flour
2 cups (140g/5oz) cashew flour 3 Tbsp filtered water
3 Tbsp rice malt syrup
1⁄2 tsp salt
1⁄2 tsp vanilla bean powder
1 Tbsp coconut sugar

LEMON CURD FILLING
flesh of 1 young coconut or 3⁄4 cup (105g/3.6oz) cashews
1⁄2 cup (125ml) coconut oil
zest and juice of 5 lemons
1⁄2 cup (150g/5.3oz) rice malt syrup 1⁄2 cup (125ml) filtered water
1⁄2 tsp Himalayan sea salt
1⁄2 tsp vanilla bean powder

GARNISH
4 Tbsp coconut chips

method

To make the tart bases, place all base ingredients in a food processor. Process until a dough forms. Press the dough into three mini 10cm tart tins to a depth of 0.5cm. Place the tarts in the dehydrator and leave for 12 hours. Remove tart cases from tins and refrigerate until the filling is ready.

To make the lemon curd filling, place all filling ingredients in a high-speed blender and blend until smooth and creamy. Pour into tart cases and refrigerate for 30 minutes until set.

Garnish the tarts with coconut chips. Place in an airtight container and refrigerate for up to three days.

Makes three 10cm tarts

Recipe from The Raw Kitchen by Olivia Scott