LEMON TART 🍋🍋🍋
Ingredients:👇🏻
Base:
•1 cup oats
•1 cup cashews
•2 tbsp coconut oil (melted)
•2 tbsp date syrup
•pinch of pink Himalayan salt
•1 tbsp water
Filling:
•1 can (400ml full fat coconut milk)
•1 tsp agar agar dissolved in 1 tbsp water
•50 ml lemon juice
•1 tsp @theorganiclabs yellow curcumin powder
•1 tbsp corn starch dissolved in 1 tbsp water
•1/2 cup tbsp agave syrup
Add all crust ingredients to a food processor and blend until combine. Transfer into the tart mold and press with your finger or spoon to the bottom and sides. Bake 170°C preheated oven around 6 minutes until golden color.
- Dissolve agar agar. Add to the sauce pan coconut milk, dissolved agar agar, dissolved corn starch, lemon juice, agave syrup, @theorganiclabs Yellow curcumin , salt and boil 2 min. Pour on prepared crust. Leave tart 4 hours or overnight in the fridge.
- Garnish with fresh or frozen strawberries.
Ingredients:👇🏻
Base:
•1 cup oats
•1 cup cashews
•2 tbsp coconut oil (melted)
•2 tbsp date syrup
•pinch of pink Himalayan salt
•1 tbsp water
Filling:
•1 can (400ml full fat coconut milk)
•1 tsp agar agar dissolved in 1 tbsp water
•50 ml lemon juice
•1 tsp @theorganiclabs yellow curcumin powder
•1 tbsp corn starch dissolved in 1 tbsp water
•1/2 cup tbsp agave syrup
Add all crust ingredients to a food processor and blend until combine. Transfer into the tart mold and press with your finger or spoon to the bottom and sides. Bake 170°C preheated oven around 6 minutes until golden color.
- Dissolve agar agar. Add to the sauce pan coconut milk, dissolved agar agar, dissolved corn starch, lemon juice, agave syrup, @theorganiclabs Yellow curcumin , salt and boil 2 min. Pour on prepared crust. Leave tart 4 hours or overnight in the fridge.
- Garnish with fresh or frozen strawberries.
