Dairy & Gluten Free Lemon-Tang Tarts (Vegan)
- Difficulty: Easy
Overview
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
Dairy free custard filling
Garnish
Tools
Method
Preparing the No Bake Bases
- Gather and measure out all your ingredients
- In 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).
- Place 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
- Gather all the custard ingredients and measure to recipe directions.
- Add all the custard ingredients -EXCEPT the Agar agar - into a small saucepan on low heat.
- Once 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.
- Remove 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.
- Before serving decorate with lemon zest, edible flowers & fresh mint sprigs.
