a pinch of salt
a pinch of salt
a_pinch_of_salt_

Recipe #15

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 it, tender and plant–based.

INGREDIENTS

DOUGH

200g ground almonds
100g ground oats
100g soft dry figs (or dates)
1 teaspoon apple (or maple) syrup
2 tablespoons rapeseed oil


FILLING

500ml oat creme, oat milk (or coconut milk)
lemon zest of two lemons
fresh lemon juice from two lemons, about 200ml
80g brown sugar
1 vanilla bean
3 tablespoons of potatoe starch, or corn starch
3 tablespoons oat milk
a pinch of curcuma, for colour
1/2 teaspoon agar agar
1–2 tablespoons of water, if needed
optional: baiser, some lavender or candied lemon slices on top

DOUGH ALTERNATIVE

(in case you can not work with nuts:)
250g all–purpose flour
100g butter
30g powder sugar
2 tablespoons oat milk

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).

3. Roast the almonds and grind them together with the oats.

4. Add dry figs, oil and syrup to the ground mixture until everything is combined.

5. Now place the dough into your tarte form so that the bottom and edges are covered evenly.

6. Now (blind) bake the crust for 12 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. Optionally add curcuma for a stronger colour.

9. Now pour the filling over the tarte crust.

10. Let it cool down, cover and place it in the fridge over night.

Optionally garnish with baiser, candied lemons or lavender.

Enjoy!

a_pinch_of_salt_

Recipe #15

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 it, tender and plant–based.

INGREDIENTS

DOUGH

200g ground almonds
100g ground oats
100g soft dry figs (or dates)
1 teaspoon apple (or maple) syrup
2 tablespoons rapeseed oil


FILLING

500ml oat creme, oat milk (or coconut milk)
lemon zest of two lemons
fresh lemon juice from two lemons, about 200ml
80g brown sugar
1 vanilla bean
3 tablespoons of potatoe starch, or corn starch
3 tablespoons oat milk
a pinch of curcuma, for colour
1/2 teaspoon agar agar
1–2 tablespoons of water, if needed
optional: baiser, some lavender or candied lemon slices on top

DOUGH ALTERNATIVE

(in case you can not work with nuts:)
250g all–purpose flour
100g butter
30g powder sugar
2 tablespoons oat milk

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).

3. Roast the almonds and grind them together with the oats.

4. Add dry figs, oil and syrup to the ground mixture until everything is combined.

5. Now place the dough into your tarte form so that the bottom and edges are covered evenly.

6. Now (blind) bake the crust for 12 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. Optionally add curcuma for a stronger colour.

9. Now pour the filling over the tarte crust.

10. Let it cool down, cover and place it in the fridge over night.

Optionally garnish with baiser, candied lemons or lavender.

Enjoy!