Creamy Winter Citrus Tart
It's always seemed odd to me that winter is the season of lemons and limes, because I've always considered them something refreshing and cooling in the warmer months. But nature has a purpose for everything, and citrus is not only packed with bug chasing Vitamin C, it's also a great pick me up when you're feeling a little low. So, are you ready to put a zing in your step? Let's go!
For the crust:
2 Cups of activated and dehydrated Almonds (these are much crunchier)
¼ teaspoon Sea Salt
¼ teaspoon of Vanilla Bean Powder
1 Cup Coconut Flour
¾ -1 Cup of Medjool Dates (stones removed)
For the filling:
2½ Cups soaked Cashews
Flesh from one young Coconut—this will make it super creamy and delicious- worth the effort! (You could use ½ can of coconut cream if you really have to!)
½ Cup Coconut Water or Almond Milk (you can vary this depending on consistency)
1.5 Cups Fresh Lemon/Lime Juice
1 tablespoon of Lemon Zest
¼ teaspoon Vanilla Bean Powder
¾ Cup Coconut Nectar
¾ Cup Coconut Oil (melted)
¼ teaspoon Tumeric (to give it a nice yellow tinge)
- Take a 25cm tart pan and line the removable base with baking paper—lightly spray the sides with coconut oil
- Blend the nuts first, then add the other dry ingredients. With the food processor going, slowly add the dates through the feeder tube until the crust starts to rise up the sides of the bowl, it should look dry but stick together when pressed between your thumb and forefinger
- Gently press the base into place, it should be a little sticky but pliable. Once you have covered the base of the pan evenly, once it’s taken shape, make sure it sits a little away from the tart creases, in other words, don’t squish it in to tightly or your case will break when you remove it.
- Add all the ingredients to a blender (not food processor!), except for the Coconut Oil and Tumeric. Blend till smooth and creamy, slowly add the Coconut Oil
- Remove about 1 cup of mixture and place in freezer (this will be your topping)
- Add the turmeric to the rest of the mixture to give a slightly yellow tinge
Pour into the tart pan being careful not to over fill
- Place in freezer for a couple of hours minimum or overnight- this sets the coconut oil. You can then store it in the fridge, make sure it’s been out of the freezer a few hours prior to serving
- Remove the topping from the freezer and defrost for 2-3 hours, basically so it is still firm but you can whip it up a bit with a spoon
- Using a piping bag or other icing device, create small or larger rosettes around the diameter of the tart, making your way in until it is all covered
- You can add a little zest to the top if you wish.
Because the liquid portion can vary in flavour and consistency (almond milk/coconut) check your filling for flavour very often, I have made this with a real citrus tang but you may wish to cut back on the juice a little and increase the coconut water or almond milk. If you aren’t sure that your flavour is balanced, often the best thing to add is in fact salt, not sugar, so try a pinch first to see if that works.