Wholefood Lemon Tart

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Wholefood Lemon Tart

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Ingredients

12 portion(s)

Uncooked Pastry Case

200g nut meal, almond or hazelnut or walnut
120g Coconut sugar
30g Coconut Flour
30g coconut oil, warmed at 37C so it is liquid

Raw Lemon Curd

60g Cashews Soaked, Until Soft ~4 hours
30g Coconut butter, Easy to make Yourself!!
1 lemon, juiced
zest of 1 lemon
4 dates, pitted, If not using Medjool, soak first
pinch tumeric, optional for colour
2 tablespoon water

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6
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Snack Egg free Gluten free Non-dairy Vegetarian Natural Freezing Tart

Recipe's preparation

Pastry Cases

*Make sure coconut oil is runny

Add nut meal, coconut sugar & coconut flour to TMX bowl. Combine speed 5/5 seconds

Add coconut oil and blend until you can form mixture into a ball - approx. speed 7/10 seconds.

Line a cupcake tin with either silicone moulds or gladwrap....the cases will not pop out easily otherwise.

Form mixture into small balls and press out into tin. Pop in the freezer for at least 30 minutes. You can then keep in either freezer or fridge until ready to use.

Lemon Curd

Drain and rinse the cashews.

Place all ingredients into TMX bowl and blend until completely smooth. 1 min/speed 10

Add to pastry cases and store in the fridge or freezer.

Accessories you need

Spatula TM5/TM6
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Tip

Recipe taken from //www.thesweetlifeonline.com/2013/01/25/raw-lemon-curd/ and //blog.afoodlyaffair.com/tag/uncooked-almond-pastry-cases/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.