This Gluten Free Lemon Tart is a delicious treat suitable for any special occasion! I made it for my birthday this year, which happened to coincide with the first day that all the spring blossoms came out – heaven! I was also had two very special 4-year-old helpers who added all the ingredients for me and helped make this even more fun!
Gluten Free Lemon Tart
Ingredients
For the crust:
- 1 Cup Mixed nuts/seeds I used almond and sunflower
- 3/4 Cuo Coconut flakes
- 6 Dates Pitted
- 2 Tbsp coconut oil
- 1/4 Tsp salt
For the filling:
- 1 Cup Lemon juice Freshly squeezed
- 1 Tbsp Gelatin I used Great Lakes brand
- 13.5 Fluid oz. Coconut milk Full fat
- 4 Tbsp Maple syrup
- 1 Cup Cashews
- 1/4 Tsp salt
Instructions
- Line an 8-inch springform pan with wax paper. If you don’t have a spring-form pan, an 8-9 inch pie dish will also work nicely.
- In a food processor, combine all the crust ingredients and process until the pieces of nuts and seeds are very small and it starts to stick together. You may need to scrape down the sides of the food processor intermittently. Empty the crust mixture into your prepared pan/dish and press down to coat the bottom evenly with no gaps.
- Heat the lemon juice in a small pan on the stove until it just begins to simmer. In a high-speed blender, process the hot lemon with the gelatin until frothy.
- Then add the remaining filling ingredients and blend until everything is completely smooth. This may take a few minutes, but you want there to be no remaining traces of ‘cashew pieces.’ Pour the filling on top of the crust and place in the refrigerator for about 4 hours to firm completely.
- Serve garnished with raspberries and enjoy!