Vegan Lemon Tart
Ingredients
The crust
-
¾
cup
gluten-free flour or all purpose flour
-
2
tbsp
tahini
-
1
tbsp
peanut butter
-
3
tbsp
maple syrup
The filling
-
5
oz
vegan single cream or coconut cream
-
2
lemons
juice
-
2
lemons
zest
-
4
tbsp
maple syrup
-
1½
tsp
agar agar
-
4
tbsp
water
Instructions
- Preheat the oven to 350°F (180°C).
- Mix the flour, tahini, peanut butter, and maple syrup in a bowl until well combined.
- Press the mixture into a 5-inch tartlet tin, poke holes in the bottom, and bake for 5-7 minutes.
- Whisk together the vegan cream, lemon juice, lemon zest, and maple syrup.
- Dissolve the agar agar in 4 tbsp of water over low-medium heat, then whisk it into the filling mixture.
- Once the crust is ready, pour in the filling and refrigerate for at least 2-3 hours or overnight.
Nutrition Facts (estimated)
Servings
8
Calories
170
Total fat
9g
Total carbohydrates
22g
Total protein
3g
Sodium
18mg
Cholesterol
20mg
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