It is citrus season here in New Zealand! Mandarins, Oranges, Tangelos and Lemons are on! And the grapefruits are already waving from the trees 😉
Now I have this stack of lemons at home. A good reason to try a new recipe. A raw recipe to be precise…
And after a few tries I have now come up with a pretty good recipe for a raw lemon tart that even looks like the real one. With all that vitamin c it will surely give you a little health boost too 😉 I hope you like it as much as I do!
For a 26cm tart form you’ll need:
For the crust:
1 1/2 cup (225g) almonds (soaked in filtered water for at least 6 hours and then drained)
1/2 cup (70g) dates
4 tablespoon coconut oil (melted)
For the filling:
1 3/4 cup (245g) cashews (soaked in filtered water for at least 6 hours and then drained)
3/4 cup (105g) dates
1/2 cup fresh lemon juice
2 tablespoon (10g) of fresh lemons zest (spray-free!)
3/4 cup coconut oil
1 cup water
1 teaspoon (5g) turmeric
1 pinch salt
For the crust, blend the dates to a gooey clump. Transfer to a medium sized bowl.
Grind the almonds to relatively fine crumbles. Add to the bowl.
Pour in 4 tablespoons of melted coconut oil and mix well.
Line a tart tin with some baking paper (this way it is easier to get out of the form).
Place the almond mixture in the tart form and spread it evenly, pressing it with your (clean) hands. Cover the borders of the form too.
Place the tart form in the freezer while preparing the filling.
For the filling, blend all ingredients to a fine cream.
Take the tart form out of the freezer and pour in the lemon cream.
Place in freezer until set (approx. 3 hours).