Prepare the crust: measure the rolled oats, walnuts and almonds into a food processor and blend. Add the Borges dates, the agave syrup, the extra virgin-olive oil, and the walnut milk and blend again until the mixture forms a sticky dough.
Recipes
Vegan Lemon Tart
Ingredients
For the crust
- 90 g rolled oats
- 100 g walnuts
- 100 g almonds
- 100 g pitted dates
- 15 g agave syrup
- 2 tablespoons Borges extra virgin olive oil
- 30 g Borges Natura walnut milk
For the filling
- 120 ml fresh-squeezed lemon juice
- 70 g sugar
- 15 g agar-agar
- 15 g turmeric
- 400 ml coconut milk
- 80 ml Borges Natura walnut milk
- 45 g cornstarch
For the decoration (optional)
- Fresh berries
- A few lemon slices
Step by step
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Step 1
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Step 2
Transfer the dough into a tart pan and press it firmly around the pan and up the sides to form an even, compact surface. Then you have two options: either bake it for 15 minutes at 180 ºC or, for a raw tart, let it set overnight in the fridge.
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Step 3
To prepare the filling, combine all the ingredients in a saucepan and bring them to a boil over medium heat, stirring constantly. Lower the heat and cook for another 2 minutes, while continuing to stir. When the texture turns creamy, pour the filling over the crust. Let the tart cool to room temperature and then chill it in the fridge overnight.
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Step 4
You can serve the tart decorated with fresh berries and a few lemon slices.
