For those of you who follow me on Snapchat and Instagram (@medhacooks) would know that I got my wisdom teeth removed last Tuesday. Since then I have been eating loads of ice cream, yogurt and mashed potatoes. However I can still eat the filling of this tart without my face swelling!
This tart is quite creamy, tart and delicious on a hot summer day!
Lemon Cream Tart with Raspberry Sauce
(Vegan & Gluten Free)
1 cup dates
1 cup walnuts
Zest of 1 Lemon
1 tsp vanilla extract (better body foods)
Lemon Coconut Cream:
1 cup roasted and unsalted cashews
¾ cup coconut cream
½ cup lemon juice
1 tbsp honey
½ heaping cup raspberries
½ tbsp chia seeds
2 tbsp water
- Blend all of the crust ingredients until a dough forms. Spread the crust on a 8 inch cake pan and place in the freezer. (Make sure the cake pan is lined with parchment paper or use a silicone pan!)
- In the same blender, blend the cashews until a fine powder forms. Add in the rest of the Lemon Coconut Cream ingredients and blend until a thick and creamy paste forms. Spread the cream over the crust and this time do NOT place back in the freezer.
- Mash all of the raspberry sauce ingredients in a bowl and swirl it in the Lemon Coconut Cream. Now place the tart in the freezer for at least 4 hours but preferably overnight. Before serving, remove the tart from the freezer and let it sit at room temperature for 10 minutes before serving. Enjoy!
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Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read