How to make Gluten Free Vegan Lemon Tart
Step 1
Let the flaxseeds soak in water for 10 minutes in the fridge.
Step 2
In the meantime, roast the oats and cashew for 15 minutes at 170°C (338°F). Then blend them until finely ground.
Step 3
Combine the ground nuts and oats with soaked flaxseeds, oil, maple syrup, baking powder, and vanilla.
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Step 4
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.
Step 5
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).
Step 6
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.