Hi, me again! (what you don’t see right now is me pointing two double guns with my fingers). This time I’m here to share my lemon cream tarts!
I’ve been making breakfast tarts for a little while now and have been getting lots of great feedback about them. What’s not to love about a sweet nutty base filled with coconut yogurt and topped with antioxidant packed berries! I’m currently reading the book How Not To Die by Dr.Gregor and I feel like I’m going to be eating a whole lot more berries than before (if you haven’t read it yet, you might be interested, I’m really digging it). We can chat about that book another time, I’ll try not to go off on another tangent- back to tarts.
The moral of the story.
I invited my family over for dinner and wanted to serve up a dessert but really didn’t have much in the fridge. We did however have pretty much everything i needed to make a tart base and remembered seeing an interesting filling in the book “eat better, live better, feel better” by Julie Cove. I figured it was worth a shot, otherwise… there wasn’t going to be any dessert and THAT would be a crime.
I prepped my tart base and then took on what felt like a science experiment. Christopher has used agar agar before, I on the other hand had not. When I took the filling out of the fridge after mixing it with the powder it looked like a big blob. It wasn’t looking promising but after another trip in the blender- it was just the smooth and creamy filling i was hoping for!
The moral of the story? Never give up on dessert 😉
So what did everyone think of my lemon cream tarts?
Skip forward 1 hour, I served it up to my toughest critic. Her name? Mom. She’s a picky eater (though if you asked her, she’d deny it). She was making funny faces and i was just waiting for her to say it tasted funny but nope- she actually liked it. She wouldn’t even share.
If you end up making your own lemon cream tarts, I’d love to hear what you think!
Much love to you,
Lemon Cream TartsPrint Recipe
- — lemon cream —
- 1 can coconut cream (stir it up)
- 1 cup soaked/drained cashews
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1 tsp agar agar powder
- juice of 1 lemon + zest
- pinch of salt (optional)
- — tart base —
- 1 1/2 cups soaked almonds (for best colour, peel them after soaking)
- 3/4 cup pitted medjool dates
- 3 tbsp coconut oil
- 1 tbsp water
Divide the can of coconut cream into 2 (make sure it’s been stirred up, otherwise half will be pretty much all liquid).
In a high speed blender (we use a Vitamix), put a 1/2 of the contents from the can of coconut cream, the soaked cashews, lemon juice and the zest, the maple syrup, and the vanilla. If you’re not opposed to salt, a pinch of it helps bring out the flavour. Blend until smooth and creamy and then set aside.
Pour the rest of the coconut cream into a small sauce pan and whisk in the agar agar. Bring it to a boil, then bring to a simmer for 4 minutes (keep whisking). Remove from heat and let cool for 4 minutes, stirring every now and again.
Add the agar agar mixture to the previous mixture in the blender and blend 15-30 seconds. Place contents into a bowl and refrigerate for 30-45 minutes. The mixture should have become fairly gelatinous. Place it in your blender once again and it’ll become nice and creamy again!
Place contents in fridge while you prepare your tart base.
In a food processor, place the almonds, dates, coconut oil, and water. Pulse until a ball of deliciousness forms (adding more water if needed).
Press the mixture into your tart molds. We use a glass to press it down and smooth out the edges.
Place your tart bases in the fridge or freezer for 30-60 minutes before removing them from their molds.
Once your bases are done, pour in the cream!
Top with your favourite berries and serve.