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No Bake Vegan Lemon Tart
2020-04-28
https://www.metro.ca/userfiles/image/recipes/tartelette-citron-vegetalienne-sans-cuisson-11234.jpg
PT20M
PT00M
PT2H20M
Start by making the crust.In the bowl of a food processor combine dates, mixed nuts, coconut oil, lemon zest and salt. Process mixture in the food processor until all ingredients are fine and mixture looks crumbly.Tip tart crust mixture into an 8-inch round fluted tart pan with removable bottom. Firmly press mixture into pan and halfway up sides. Use a measuring cup to help pack mixture into pan.Place in the fridge while you make the filling.Whisk together coconut milk, lemon juice, sugar, corn starch, turmeric and salt in a medium sized saucepan.Heat over medium-high heat, whisking constantly until mixture comes to a boil and thickens. Remove from heat.Pour mixture into crust and smooth top.Place in the fridge to set for two hours or overnight.Source: Metro
8-10
Metro
4
1
4
4
For the crust
1 cup (250 ml) Medjool date pitted
1 cup (250 ml) mixed raw nuts (almonds, pecans, walnuts,pistachio, cashews)
1 tablespoon (15 ml) coconut oil
1 tablespoon (15 ml) lemon zest
1/4 teaspoon (1,25 ml) salt
For the filling
1 can (398 ml) full fat coconut milk
1/3 cup (60 ml) lemon juice
1/2 cup (125 ml) granulated sugar
1/4 cup (60 ml) corn starch
1/4 teaspoon (1,25 ml) turmeric
1/4 teaspoon (1,25 ml) salt
No Bake Vegan Lemon Tart
8-10
Desserts
0:20
Preparation
0:00
COOKING
2:20
TOTAL TIME
Ingredients
-
For the crust
-
1 cup
(250 ml)Medjool date pitted
-
1 cup
(250 ml)mixed raw nuts (almonds, pecans, walnuts,pistachio, cashews)
-
1 tablespoon
(15 ml)coconut oil
-
1 tablespoon
(15 ml)lemon zest
-
1/4 teaspoon
(1,25 ml)salt
-
For the filling
-
1 can
(398 ml)full fat coconut milk
-
1/3 cup
(60 ml)lemon juice
-
1/2 cup
(125 ml)granulated sugar
-
1/4 cup
(60 ml)corn starch
-
1/4 teaspoon
(1,25 ml)turmeric
-
1/4 teaspoon
(1,25 ml)salt
Preparation
Start by making the crust.
In the bowl of a food processor combine dates, mixed nuts, coconut oil, lemon zest and salt. Process mixture in the food processor until all ingredients are fine and mixture looks crumbly.
Tip tart crust mixture into an 8-inch round fluted tart pan with removable bottom. Firmly press mixture into pan and halfway up sides. Use a measuring cup to help pack mixture into pan.
Place in the fridge while you make the filling.
Whisk together coconut milk, lemon juice, sugar, corn starch, turmeric and salt in a medium sized saucepan.
Heat over medium-high heat, whisking constantly until mixture comes to a boil and thickens. Remove from heat.
Pour mixture into crust and smooth top.
Place in the fridge to set for two hours or overnight.
Source: Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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