Lemon Tart with Strawberries


For the Crust

1 1/2 cups oats

1 1/2 cups almond meal

1/4 cup vegan butter

1 tablespoon coconut sugar

1/8 teaspoon sea salt

For the Lemon Filling

1 cup lemon juice

1/4 cup cornstarch

1/2 cup rice malt syrup

1/4 cup coconut oil

2 lemons, zested

2 cups coconut milk

For the Crust

Preheat your oven to 360 and lightly grease a 10" round tart pan with oilve oil spray.

Put oats into a blender or food processor, then mix until it forms a flour.

Add almond meal, sugar and salt, then pulse to combine with oat flour.

Add vegan butter by spoonfuls and pulse until a dough forms.

It should stay together if pressed between your fingers.

Press the dough into a tart pan.

Using a fork, prink around the base of the tart shell.

Bake for 12 to 14 minutes, or untill it is lightly coloured, then let cool.

For the Lemon Filling

Pour lemon juice into a sauce pot, then add cornstarch and whisk combine.

Heat on low to medium, then add rice malt syrup, coconut oil and lemon zest.

Stir frequently, making sure to scrape the bottom so it doesn't stick. Once it starts to thicken, add coconut milk.

Stir frequently until it starts to thicken again and it reaches a curd consistency.

Let cool slightly before pouring into the tart shell.

Let tart set for at least 2 1/2 to 3 hours, or leave overnight for a firmer texture. (optional)

Or serve right away and top with strawberries and melted rice malt syrup. Enjoy!
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