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A refreshing vegan lemon tart with the added health benefits of green tea. With a crisp, rich biscuit base this is great to share with friends on a summers day. I wanted to do a tea and biscuit tart theme but if you wanted a healthier base you could use a nut base from my other raw recipes. Alternatively use a healthier biscuit. Why not use gluten free biscuits if you have a gluten intolerance.
TIP: Use a high quality green tea that doesn’t have a bitter after-taste. I used organic Pinky Out Tea www.pinkyouttea.com use code acvegan for 20% discount. Highly recommended! I used two teaspoons or tea bags of green tea in half a cup of just boiled water. Let brew for no more than 2 minutes. Remove tart from the tin with care as the base can be delicate in places.
Serves 8 people.
150g vegan biscuits (I used Biscoff)
50g liquid coconut oil
Blend the biscuits in a blender/food processor adding the oil. Do not over blend, you should have a sticky crumb mixture, not a paste. Pour into a removable base tin and press down firmly. Make sure you press the mixture up the sides to hold the lemon filling. Pop in the freezer while you make the filling.
1 cup soya milk (sweetened is better for this dish)
2.5 tbsp corn flour
1 tsp agar agar
Juice and rind of one lemon
3 tbsp agave/maple syrup
Pinch of turmeric
1 tbsp soya/oat cream (I used Alpro soya cream)
½ cup of green tea.
Add all the ingredients to a saucepan and whisk. Add to a hob on a medium heat continue to whisk
for a few minutes until it thickens. Remove base from the freezer and pour over the lemon mix. Gently shake the tin from side to side to even out the filling. Place in the fridge for a minimum of 4 hours. Decorate with sliced lemons and a sprinkle of matcha powder. Great served with a cup of green or herbal tea and fresh fruit.