how to make
Gluten Free Vegan Lemon Tart
Let the flaxseeds soak in water for 10 minutes in the fridge. In the meantime, roast the oats and cashew for 15 minutes at 170°C (338°F).
Then blend them until finely ground. Combine the ground nuts and oats with soaked flaxseeds, oil, maple syrup, baking powder, and vanilla. Mix well until the ingredients come together into a sticky and firm dough.
Ease the dough into a loose pie tin greased with oil and flatten to a 5mm thickness. Cover the pie with baking paper and distribute ceramic baking beads.
Bake the pie for 35 minutes in a pre-heated oven at 170°C (338°F). Get It! Remove the base and allow to cool down.
Spoon the vegan lemon curd over the tart base and level with a spatula. Garnish with berries to taste.