When I used to live in France my home was a tiny studio of 130 ft² / 12 m² at the third and last floor of a pretty building made with red bricks. At the ground floor there was a bakery, so I woke up everyday with the smell of fresh bread and biscuits, sometimes. One Sunday morning I immediately smell the most wonderful scent of the world : tarte au citron, that is lemon tart. I’ve never tried it before, but I recognized the strong lemon smell and I fell in love with it.
This recipe is my healthified version, made vegan and gluten-free. —Valentina | The Blue Bride
flax seeds, ground
fresh lemon juice
corn starch + 2 tbsp water
In This Recipe
Preheat oven at 350° F / 175 ° C.
In a high-speed blender grind brown rice, oat flakes and sugar with psyllium, baking powder and salt. Add it to a bowl, combine with flax seeds mixture and oil and mix everything with a fork and then with your hands. Add some cold water until your can manage the dough.
Prepare you cake pan – I used a removable bottom once covered at the base with some parchment paper – and press the crust evenly, creating borders too. Drill the dough with the fork and bake for 20-25 minutes and let completely cool.
Soak cashews for 4 hours with a drop of lemon juice.
Rinse and drain cashews and blend them with lemon juice, water and maple syrup until smooth. Pour the misture in a saucepan and bring to boil. Lower the heat and add the corn starch mixture whisking to prevent lumps. It will take 1-2 minutes to thicken.
Let it cool until room temperature, add some grated lemon zest, whisk very well and pour the curd into the crust. Sprinkle with almond flakes and reserve in fridge.