Summer tart with lemon custard and raspberry jelly by foodie.yuki 💛
150g 1.5 cup rolled oats (Gf if needed)
50g 1/2 cup almond flour
Pinch of sea salt
30g 1.5 tbsp coconut sugar
30g 1.5 tbsp vegan butter/ coconut oil (melted)
Preheat the oven to 175C/350F degrees.
In a food processor, finely ground the oats into a flour. Add the almond flour, salt and sugar and pulse to combine.
Add the melted butter/oil and blend to combine.
Press the mixture firmly into the tart tin.
Bake for 14-15 minutes or until golden brown.
Remove from the oven and let cool down completely.
240g 2 cups raspberries, fresh or frozen
1 tbsp lemon juice
180ml 3/4 cup water
1.5 tbsp sugar or sweetener of choice
3/4 tsp agar agar powder
In a small saucepan add raspberries, water, lemon juice and sugar. Simmer for about 10-15 minutes over medium-low heat until the berries are dissolved. Remove from heat and pass the mixture through a sieve to remove any seed. You should end up with about 320g of raspberry syrup.
Let cool down to room temperature. Add 1 tsp of agar agar powder, bring the mixture to a boil and simmer for another 5 minutes over low-medium heat. Set aside for a couple of minutes, then spread over the crust and let set in the fridge for 30 minutes.
240 ml 1 cup plant milk, room temp (I used soy)
75g 3 tbsp coconut cream
2 tbsp sugar or sweetener of choice
12g 1 tbsp corn starch
1/2 tsp agar agar powder
1/2 tsp vanilla bean paste
1 tbsp organic lemon zest
60 ml 1/4 cup lemon juice
Combine the milk, sweetener, and lemon zest in a large pot. Sift in corn starch and agar powder. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool for 10 minutes
Carefully pour the lemon cream over the raspberry jelly. Cover and chill 3 hours or until set. Before serving, remove the tart from the pan and top with fresh berries and vegan white chocolate. .
Recipe & Photography by foodie.yuki 💛