Chamomile & Lemon Tarts

Chamomile & Lemon Tarts

We've teamed up with Niki from @rebelrecipes to bring you these vegan friendly AND gluten free lemon and chamomile tarts. 

Base ingredients

  • 1 cup almonds
  • 8 medjool dates - pitted
  • 2 tbsp desiccated coconut
  • Pinch sea salt  

Filling

  • 2 tsp coconut oil
  • zest 2 lemons
  • 1 tbsp chamomile tea
  • boiling water
  • 3 tbsp coconut cream
  • 1/2 cup cashes (soaked for at least 4 hours overnight)
  • 1 tbsp coconut syrup
  • 1/2 tbsp coconut sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla powder
  • pinch of sea salt

Method

  1. Base: Add all the base ingredients to your food processor and blitz until the mix comes together.
  2. Remove the mix and divide into four.
  3. Press the mix into the bottom and edges of the tart cases (I used 9cm)  and up the sides.
  4. Pop in the fridge while you get the filling ready.
  5. Filling: Add the camomile tea to a tea cup and add boiling water. Allow to cool. 
  6. Melt 1/2 cup coconut oil very gently in a saucepan then add to the cleaned food processor.
  7. Add in the cashews and blitz to combine until smooth.
  8. Strain the tea and add to the processor.
  9. Then add in the remaining ingredients. Blitz again until very smooth and creamy.
  10. Remove the tart bases from the fridge and add the filling.
  11. Pop back in the fridge to firm up. Let them chill for at least 1 hour. 
Loving chamomile? Check out chamomile creme brûlées & chamomile and vanilla cheesecake.

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