Lemon Tart
Lemon Tart

Lemon Tart

@anettvelsberg
INGREDIENTS
 
For the crust:  
almond flour 1 1/4 cups
gluten-free oat flour 1 1/4 cups
Nature's Best® by Isopure® plant-based vanilla protein powder 1/4 cup
sea salt 1/4 teaspoon
melted coconut oil 1/3 cup
liquid monk fruit sweetener 1/4 cup
   
For the filling:   
fresh lemon juice 2/3 cup
light coconut milk 2 cups
month fruit sweetener or erythritol  1/3 cup
corn or arrowroot starch 3 tbsp
agar agar powder 1/2 tsp
Nature's Best® by Isopure® plant-based vanilla protein powder 1/4 cup
tumeric 1/2 tsp
   
Toppings:   
vegan whipped cream 2-3tbsp
lemon  3-4 slices
strawberry 5 slices
raspberries 3 tbsp
sugar pearls (optional) 1 tbsp
INSTRUCTIONS

1. Preheat oven to 350F/180C.

2. To make the crust, combine the almond flour, oat flour, protein powder and salt in a food processor. Pulse a couple times until the flours have combined. With the motor running, pour in the melted coconut oil and maple syrup alternative. Blend until the dough comes together - it should stick when pressed between two fingers. 

3. Place the dough in a 9- loose-bottomed tart tin and press evenly on the bottom and up the sides. 

4. Prick the base a couple times with a fork, then bake in the oven for 114 minutes, until lightly golden. Remove from the oven and cool. 

5. Remove from the tart tin, place on a large plate or serving tray and set aside. 

6. To make the filling, combine the lemon juice, light coconut milk, sweetener, corn starch, agar agar powder, protein powder and turmeric in a small saucepan. Whisk until mixed well. Place the saucepan on medium-high heat and cook, whisking constantly, for 5-7 minutes, until the curd is thick. Cool the mixture for 10 minutes, then pour into the tart base. 

7. Place the tart in the fridge for at least 4 hours to set. 

8. To serve, remove the tart from the fridge and top with whipped cream, lemon slices, berries and sugar pearls (if using). Slice and serve. Enjoy!

Nature's Best® by ISOPURE® Plant-Based Protein