Rosemary Lemon Tart (vegan & gluten-free)

Step 1

Grease 9" tart tin with removable base with little coconut oil and optionally line the base with baking paper.

Step 2

Preheat the oven to 170°C (340F)

Step 3

Place ground almonds, desiccated coconut and oats into a food processor and blend until ground. Add salt, chopped rosemary, lemon zest, maple syrup and coconut oil and blend until the mixture comes together. Add water as needed to have a sticky mixture when pressed together.

Step 4

Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾" tall.

Step 5

Place into the oven and bake for about 10 minutes just until lightly golden. Remove from the oven and leave to cool down.

Step 6

Lemon agar filling:

Step 7

In a medium pot whisk together coconut cream, lemon juice, maple syrup, vanilla, good pinch of turmeric and agar flakes and bring to a boil. Gently simmer for about 10 minutes stirring frequently until the flakes have dissolved. Stir in lemon zest. At this point you can blend the mix if the zest is not fine enough and you'd like completely smooth finish. Leave to slightly cool down and pour onto the crust. Place into fridge for about an hour to set.

Step 8

Lemon curd filling:

Step 9

In a medium pot whisk together lemon juice, milk, maple syrup, vanilla, cornflour and a good pinch of turmeric and bring to boil while whisking continuously. Leave to cook for one minute and take off the heat. Stir in lemon zest and coconut oil. Pour onto the crust and place into fridge for about an hour to set. Top with whipped coconut cream.

Step 10

Before serving top the tart with few lemon slices and fresh rosemary sprigs.

Step 11

Store in fridge.

Step 12

Enjoy!