No-Bake Lemon Tart
Tart Crust
  • 1cup rolled oatsregular or gluten-free
  • 1cup raw almonds
  • 1/2cup soft pitted Medjool datesabout 6 dates
  • 2tbsp coconut flakes
  • 2tbsp maple syrup or agave syrup
  • 2tbsp coconut oilmelted
  • Pinch of salt
Lemon curd filling
  • 2 1/4cups full-fat coconut milk
  • 3/4cup fresh squeezed lemon juice
  • 1tsp lemon zest
  • 1/3cup sugar
  • 3tbsp cornstarch
  • 3tbsp non-dairy milk
  • 1tbsp powdered agar agar
  • 1/4tsp turmeric
  • Pinch of salt
  • Red currantsfresh strawberries, halved, fresh basil leaves, edible flowers
  1. Line 9-inch tart pan with circular piece of parchment paper. This step is important, or crust will stick to pan making removal difficult.
  2. Place almonds, oats, and coconut flakes in blender or food processor and whirl until it turns into coarse flour, about 2 to 3 minutes. Add dates, syrup, melted coconut oil, and salt. Process until mixture sticks together. If too dry or falling apart, add another date and process again.
  3. Transfer mixture to prepared pan. Press down firmly with fingers or place a square piece of parchment paper over crust. Using bottom of a drinking glass, press down firmly, going up the sides to create an even tart shell.
  4. Place in fridge and make lemon curd.
  5. Place medium-sized saucepan on stove with no heat. Add ingredients for lemon curd to saucepan and whisk to combine. It is important cornstarch and agar agar have completely dissolved. Turn heat to medium-high. Bring mixture to a boil, stirring constantly. Reduce heat to medium-low and simmer for another 4 to 5 minutes, until curd has thickened slightly.
  6. Pour mixture into tart crust. Allow to cool at room temperature for about 30 minutes before placing in refrigerator. Refrigerate for at least 3 hours or overnight to set the filling.
  7. Garnish with cut strawberries, red currants, basil leaves, and edible flowers.
Recipe Notes

Per serving (if serving 8): 272 calories; 7 g protein; 25 g fat (18 g sat. fat); 7 g carbohydrates (7 g sugar, 0 g fiber); 23 mg sodium