Gluten Free Vegan Strawberry Lemon Tart ??
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My lemon tree keeps on giving and I can’t stop making lemon tarts. Here is the gluten free version of my classic. I added fresh farmers market strawberries to it this time. Sending you all lots of love and light!
Gluten Free Vegan Lemon Tart with Fresh Strawberries ??
For the crust:
2 cups almond flour meal
1/4 cup melted coconut oil
3 tbsp of maple syrup
1/2 tsp Himalayan pink salt
For the filling:
1 can and half coconut cream cream (22 oz)
3/4 cup of granulated sugar
Juice from 5 med size lemons
Zest from 2-3 lemons
1 tsp vanilla extract
3 tbsp of corn starch (if using potato starch use little more and cook the custard little longer to thicken)
1/3 cup soy milk or any other plant milk.
1 tsp turmeric. I used @suncorefoods green circumin turmeric powder.
Mix crust ingredients together in a bowl and then put it on a parchment paper lined 9 inch tart pan. Distribute the crust evenly, pressing around the edges. Poke few holes in the center of the crust then bake the crust for 15 min at 350 F oven. Take it out and set it aside.
Let’s make the filling now.
In a med saucepan, bring the coconut cream to boil stirring it frequently. Add the sugar, lemon juice, zest, turmeric, vanilla extract, Keep stirring over a low heat.
In a separate bowl, Mix 3 tablespoons of potato starch with 1/3 cup of coconut milk or soy milk, mix well to get rid off any lumps. Add the mixture slowly the filling mix in a saucepan, keep stirring to avoid lumps for 5-8 min until custard thickens. The filling should be thick and custard like. Cook it little longer of the custard is not thick enough. Remove from the heat. Pour the filling into the crust. Distribute the filling evenly. Put the tart in a flat surface in the fridge for at least 3 hours to set. Decorate your tart with fresh strawberries, blueberries and more lemon zest. Enjoy! .
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