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Almost RAW Almost VEGAN Lemon Tart with Blueberries YUM

April 3, 2013

Almost raw lemon tart

Almost raw lemon tart

I have been dabbling with RAW lately…..and VEGAN….don’t be alarmed! I’m not converting to all RAW or all VEGAN but just curious… I know that if I don’t have my daily green juice or regular fix of raw vegetable salad, I have withdrawals – I just can’t do without my broccoli salad or beetroot salad at least 5 times a week!!

This recipe is a take on the traditional lemon pie, citrusy and tart. I played with the curd mixture several times over and think that I achieved the best version being almost raw, vegan & sugar-free!

The shell is made on a nut/date mix which is firmer if served very cold. If you are not into RAW, then by all means, make your own biscuit shell and fill it with my raw lemon curd. A traditional lemon curd would work but I was trying to find a solution to the eggless issue. Eggs enrich a sauce with an unsurpassed decadence but there are lots of people who cannot have eggs and this recipe is for them. If you are egg friendly, the addition of an egg yolk makes a nice addition – but be aware – it will be almost RAW…..

Almost Vegan lemon curd

Almost Vegan lemon curd

100g almonds
30g coconut
40g dates
pinch salt
pinch nutmeg
Combine altogether in the TM on SP 7 for 5 – 10 seconds. If it is too dry add a splash of water BUT NOT TOO MUCH! You want it to just come together so you can press it into a tart tin. I like it a bit coarse – this picture shows the crust texture as quite fine. Press into 2 individual or 1 small tart mold and put in the freezer to firm up.
70g water
1 rounded tablespoon agar agar flakes (or 1 rounded teaspoon agar powder)
80g lemon juice (about 3 small lemons)
rind of 2 lemons
75g coconut oil
90g honey (I used 70g honey + 2 tabs of Natvia)
1 egg yolk (optional)
Heat the water & agar to 80ºC on SP 1 for 3 minutes to dissolve. Don’t be tempted to increase the speed as the agar will stick to the sides of the bowl and not dissolve. Cool for a few minutes. Add the rest of the ingredients and mix on SP 3 for 4 minutes. If you are not a RAW purist, do this at 70ºC. There is conflicting view on what constitutes as raw in terms of temperature….Google it!  If you are using the egg yolk, the lemon acid will react with the egg and help thicken it a bit.
Strain and pour into the prepared tart shell and refrigerate for at least 3 hours to firm up. Serve with fresh fruit!
The curd can be made and served on its own. It is delicious on toast or mixed into yoghurt!


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