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Author Notes: 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 | sweet kabocha
- 1/2 cup brown rice
- 1 cup oat flakes
- 1 teaspoon psyllium husk
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon flax seeds, ground
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 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.
- 1/2 cup raw cashews
- 2/3 cup fresh lemon juice
- 1/3 cup water
- 2/3 cup maple syrup
- 2 tablespoons corn starch + 2 tbsp water
- some lemon zest
- 1/4 cup almond flakes
- 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.
- This recipe was entered in the contest for Your Best Tart