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Dairy & Gluten Free Lemon-Tang Tarts (Vegan)

December 7, 2024

Tangy, lemony, dairy-free + gluten-free custard with a nutty/date no-bake base- these are sheer bliss!

You can make the tart bases a few days in advance, keep in the refrigerator and then make custard the day before and fill them (they do need overnight to set for best results). Inspired by a Pinterest post, thanks Tina Khoury | The Barefoot Housewife (check out her website site it is utterly mouth drooling), and YES they are as good as they look. We have tried this in both a round flan pan & rectangle one. Both work well. Just make sure you have a removable base.

Ingredients

THE TART BASES

2 tablespoons plant-based Nuttelex

2 cups raw almonds

2 cups pitted dates

1 cup shredded coconut

1 tablespoon vanilla

Dairy free custard filling

3-4 large juicy lemons (juiced)

1 1/2 cups full-fat coconut cream

1/2 cup rice malt syrup

1 tbs lemon zest finely grated

1 tsp powdered agar-agar

tiny pinch turmeric powder (for colour) *optional

GARNISH

Long Lemon zest strips

Edible petite yellow viola flowers or flower of choice

mini mint leaf sprigs

TOOLS

10 x 8 cm tart tins with bottom push out for easy unmounting of the tarts

Food processor

Small saucepan

Baking tray

Whisk + Ladle + Spatula

Directions

Preparing the No Bake Bases

1Gather and measure out all your ingredients

2In a food processor add the Nuttelex, vanilla, shredded coconut, pitted dates and raw almonds and blitz until all ingredients stick together. (Note dont over- blitz you want to see some of the nutty almond goodness in the bases).

3Place your tart tins on a baking tray. Then take one by one and gently press the no-bake mixture evenly into the 8 cm mini tart tins. Then place in fridge and chill until ready to fill.

The Lemony Custard Filling

1Gather all the custard ingredients and measure to recipe directions.

2Add all the custard ingredients -EXCEPT the Agar agar - into a small saucepan on low heat.

3Once combined, remove from heat and slowly whisk in the aga aga. return to stove top and bring the mixture to a boil, then reduce heat and simmer for a few minutes. Then set aside and allow mixture to cool a little.

4Remove chilled bases from fridge and gently ladle in the lemony custard into each tart. Then refrigerate overnight , or chill for at least 4-5 hours.

5Before serving decorate with lemon zest, edible flowers & fresh mint sprigs.

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