Name: Lemon Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 170 g almonds; 120 g dates, pitted and chopped; 100 g dates, pitted and chopped; 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain); 300 ml plant-based mylk, preferably unsweetened; 75 ml fresh lemon juice; 1 to 2 tbsp lemon zest (depending on how zesty you like it); 1 ¼ tsp agar agar powder (not flakes!); 1 to 2 pinches ground turmeric

Lemon Tart

Recipe by Jana

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the crust
170 g almonds
120 g dates, pitted and chopped
For the filling
100 g dates, pitted and chopped
50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
300 ml plant-based mylk, preferably unsweetened
75 ml fresh lemon juice
1 to 2 tbsp lemon zest (depending on how zesty you like it)
1 ¼ tsp agar agar powder (not flakes!)
1 to 2 pinches ground turmeric

Directions

Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy :