Lemon Tarte
A delicious and refreshing treat for sticky hot summer days. Not too sweet, a bit sour but in a good way, the nuttyness of the base perfectly complements the lemony cream, and it's fully plant–based (unless you want it any other way).
INGREDIENTS
DOUGH
200g ground almonds
80g ground oat bran
100g soft dry apricots or figs
2 tablespoons soft (plant–based) butter or coconut oil
a pinch of salt
FILLING
500 ml coconut milk or oat creme
lemon zest of two lemons
fresh lemon juice from two lemons, about 120 ml
50g brown sugar or syrup
1 vanilla bean
3 tablespoons of corn starch
3 tablespoons oat milk
a pinch of curcuma, or a bit more, for colour
5 g agar agar or agartine
1–2 tablespoons of water, if too dry
Optional toppings: baiser, lavender, corn flowers or candied lemon slices
PREPARATION
1. Take some oil or butter and spread it all over the tarte form.
2. Pre–heat the oven to 180° C (top and bottom heat) for the crust. If you do not want to bake it or don't have an oven, a no–bake version works perfectly fine here, too, just let the roll the dough out and let the tarte pan rest in the fridge.
3. Roast the almonds and grind them together with the oats.
4. Add soft dry apricots or figs and coconut oil to the ground nuts until everything is combined.
5. Now place the dough into your tarte form so that the bottom and edges are covered evenly (if you decide for the baked version).
6. Now (blind) bake the crust for 12–15 minutes. You can blind bake by using a baking sheet and with dry peas, lentils, rice or sugar on top, or even a second pie pan, so that the crust does not rise and stays even.
7. Let everything cool down.
8. You can prepare the filling now: combine the starch with oat milk, agar-agar and water in a pan and bring it to simmer. Add vanilla bean, lemon juice and lemon zest and stir for 2 minutes until it thickens up. You can add curcuma for a stronger lemony colour.
9. Now pour the filling over the tarte crust.
10. Let it cool down, cover and place it in the fridge, ideally over night.
Optionally garnish with baiser, candied lemons, lavender or corn flower.
Enjoy!
Lemon Tarte
A delicious and refreshing treat for sticky hot summer days. Not too sweet, a bit sour but in a good way, the nuttyness of the base perfectly complements the lemony cream, and it's fully plant–based (unless you want it any other way).
INGREDIENTS
DOUGH
200g ground almonds
80g ground oat bran
100g soft dry apricots or figs
2 tablespoons soft (plant–based) butter or coconut oil
a pinch of salt
FILLING
500 ml coconut milk or oat creme
lemon zest of two lemons
fresh lemon juice from two lemons, about 120 ml
50g brown sugar or syrup
1 vanilla bean
3 tablespoons of corn starch
3 tablespoons oat milk
a pinch of curcuma, or a bit more, for colour
5 g agar agar or agartine
1–2 tablespoons of water, if too dry
Optional toppings: baiser, lavender, corn flowers or candied lemon slices
PREPARATION
1. Take some oil or butter and spread it all over the tarte form.
2. Pre–heat the oven to 180° C (top and bottom heat) for the crust. If you do not want to bake it or don't have an oven, a no–bake version works perfectly fine here, too, just let the roll the dough out and let the tarte pan rest in the fridge.
3. Roast the almonds and grind them together with the oats.
4. Add soft dry apricots or figs and coconut oil to the ground nuts until everything is combined.
5. Now place the dough into your tarte form so that the bottom and edges are covered evenly (if you decide for the baked version).
6. Now (blind) bake the crust for 12–15 minutes. You can blind bake by using a baking sheet and with dry peas, lentils, rice or sugar on top, or even a second pie pan, so that the crust does not rise and stays even.
7. Let everything cool down.
8. You can prepare the filling now: combine the starch with oat milk, agar-agar and water in a pan and bring it to simmer. Add vanilla bean, lemon juice and lemon zest and stir for 2 minutes until it thickens up. You can add curcuma for a stronger lemony colour.
9. Now pour the filling over the tarte crust.
10. Let it cool down, cover and place it in the fridge, ideally over night.
Optionally garnish with baiser, candied lemons, lavender or corn flower.
Enjoy!
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00