Ingredients
| SWEET TART BASE | |
| 100g almond flour | |
| 100g raw sugar | |
| 80g crushed almonds | |
| pinch salt | |
| 50g vegan butter or margarine | |
| LEMON CURD FILLING | |
| 1 can coconut cream (400 ml) | |
| zest of 1 lemon, plus extra to serve | |
| 1 cup freshly squeezed lemon juice | |
| pinch salt | |
| ½-1 cup raw sugar | |
| ⅓ cup cornflour |
Created by one of our brilliant chefs, Annika, this is truly one of my favourite sweet things now. It’s sweet and also sour, crunchy and soft. Such a great recipe.
View the recipe collection here
Instructions
| 1. | Preheat oven to 160°C. |
| 2. | For the tart base, mix dry ingredients together. |
| 3. | Melt butter and add into dry mix. Combine well. |
| 4. | Press into a 25cm fluted tart pan evenly with tart base going about 1 cm up on the edges of the tin. |
| 5. | Bake for 15–20 minutes or until golden brown. |
| 6. | Remove from oven and allow to cool. |
| 7. | For the filling, place coconut cream, zest of one lemon, juice, salt and ½ cup of raw sugar into a pot. |
| 8. | Mix with a whisk, taste. If you want it sweeter, add more sugar. |
| 9. | Add the cornflour and whisk to dissolve. |
| 10. | After a couple of minutes, you will notice the curd getting thicker, let it heat up for a minute more (whisking all the time!). |
| 11. | Then take off the heat and pour on top of the tart base immediately as the curd sets very fast. |
| 12. | Chill in the fridge for at least an hour. |
| 13. | Sprinkle some extra lemon zest on top for an extra zesty kick (optional), serve with whipped coconut cream and/or fresh fruits/berries. |
This is an edited extract from
The Grater Good: Hearty,
delicious recipes for plant-
based living, by Flip Grater,
published by Koa Press,
$44.95. Available from all
good bookstores nationwide
and directly from Koa Press,
koapress.co.nz. Photographs
by Tonia Shuttleworth.