by
Health
Time
1h 10mCost
254 kcal
If you are looking for a delicious yet nutritious dessert, this recipe is exactly what you need. Prepared with healthy and wholesome ingredients, this lemon curd tart is gluten-free and vegan. Oat, cashew, and flaxseeds make the pie crust full of flavour and high in fibers, while creamy lemon curd gives this dessert a tangy and refreshing taste.
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
8
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| Flax Seeds | 45 g |
|---|---|
| Water | 100 mL |
| Rolled Oat | 110 g |
| Cashew Nuts | 60 g |
| Rapeseed Oil | 30 mL |
| Maple Syrup | 50 g |
| Baking Powder | 5 g |
| Vanilla Extract | 0.5 tsp |
| Vegan Lemon Curd | 450 g |
Let the flaxseeds soak in water for 10 minutes in the fridge.
| Flax Seeds | 45 g |
|---|---|
| Water | 100 mL |
| Rolled Oat | 110 g |
| Cashew Nuts | 60 g |
| Rapeseed Oil | 30 mL |
| Maple Syrup | 50 g |
| Baking Powder | 5 g |
| Vanilla Extract | 0.5 tsp |
| Vegan Lemon Curd | 450 g |
In the meantime, roast the oats and cashew for 15 minutes at 170°C (338°F).
Then blend them until finely ground.
| Flax Seeds | 45 g |
|---|---|
| Water | 100 mL |
| Rolled Oat | 110 g |
| Cashew Nuts | 60 g |
| Rapeseed Oil | 30 mL |
| Maple Syrup | 50 g |
| Baking Powder | 5 g |
| Vanilla Extract | 0.5 tsp |
| Vegan Lemon Curd | 450 g |
Combine the ground nuts and oats with soaked flaxseeds, oil, maple syrup, baking powder, and vanilla.
| Flax Seeds | 45 g |
|---|---|
| Water | 100 mL |
| Rolled Oat | 110 g |
| Cashew Nuts | 60 g |
| Rapeseed Oil | 30 mL |
| Maple Syrup | 50 g |
| Baking Powder | 5 g |
| Vanilla Extract | 0.5 tsp |
| Vegan Lemon Curd | 450 g |
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.
| Flax Seeds | 45 g |
|---|---|
| Water | 100 mL |
| Rolled Oat | 110 g |
| Cashew Nuts | 60 g |
| Rapeseed Oil | 30 mL |
| Maple Syrup | 50 g |
| Baking Powder | 5 g |
| Vanilla Extract | 0.5 tsp |
| Vegan Lemon Curd | 450 g |
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).
| Flax Seeds | 45 g |
|---|---|
| Water | 100 mL |
| Rolled Oat | 110 g |
| Cashew Nuts | 60 g |
| Rapeseed Oil | 30 mL |
| Maple Syrup | 50 g |
| Baking Powder | 5 g |
| Vanilla Extract | 0.5 tsp |
| Vegan Lemon Curd | 450 g |
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.
| Flax Seeds | 45 g |
|---|---|
| Water | 100 mL |
| Rolled Oat | 110 g |
| Cashew Nuts | 60 g |
| Rapeseed Oil | 30 mL |
| Maple Syrup | 50 g |
| Baking Powder | 5 g |
| Vanilla Extract | 0.5 tsp |
| Vegan Lemon Curd | 450 g |