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 the lemony cream, and it's fully plant–based (unless you want it any other way).

INGREDIENTS

DOUGH

200g ground almonds (100g can also be hazelnuts)
100g ground oats
100g soft dry figs (or dates)
1 teaspoon apple (or maple) syrup
2 tablespoons soft (plant–based) butter 


FILLING

500 ml oat creme and oat joghurt or coconut milk
lemon zest of two lemons
fresh lemon juice from two lemons, about 100 ml
80g brown sugar
1 vanilla bean
3 tablespoons of potato starch, or corn starch
3 tablespoons oat milk
a pinch of curcuma, or a bit more, for colour
1/2 teaspoon agar agar
1–2 tablespoons of water, if needed

Optional: baiser for the top, or lavender, corn flowers or candied lemon slices 

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) 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 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 (if you decide for the baked version).

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 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_

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 the lemony cream, and it's fully plant–based (unless you want it any other way).

INGREDIENTS

DOUGH

200g ground almonds (100g can also be hazelnuts)
100g ground oats
100g soft dry figs (or dates)
1 teaspoon apple (or maple) syrup
2 tablespoons soft (plant–based) butter 


FILLING

500 ml oat creme and oat joghurt or coconut milk
lemon zest of two lemons
fresh lemon juice from two lemons, about 100 ml
80g brown sugar
1 vanilla bean
3 tablespoons of potato starch, or corn starch
3 tablespoons oat milk
a pinch of curcuma, or a bit more, for colour
1/2 teaspoon agar agar
1–2 tablespoons of water, if needed

Optional: baiser for the top, or lavender, corn flowers or candied lemon slices 

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) 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 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 (if you decide for the baked version).

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 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!