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)
Crust:
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
6 dates
1 tbsp honey
Raspberry Sauce:
½ heaping cup raspberries
½ tbsp chia seeds
2 tbsp water
Directions
- 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!
Make sure we stay connected on…
Snapchat: @medhacooks to see the behind the scenes of my cooking experiments
Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations
Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read
