Vegan Option:

VEGAN LEMON & THYME TART

A zesty lemon tart with a hint of thyme on a gluten-free
almond crust, complemented by a dollop of vegan whipped cream.

VEGAN LEMON & THYME TART RECIPE

Prep Time: 15 minutes (plus freezing time)

Serves: 4

Ingredients:

For the Crust:
• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup melted coconut oil
• 2 tablespoons maple syrup

For the Filling:
• 1 cup raw cashews, soaked in water for 4 hours then drained
• 1/2 cup coconut cream
• 1/2 cup fresh lemon juice
• Zest of one lemon
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon fresh thyme leaves

Instructions:

1. Prepare the Crust

> Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, gluten-free flour, melted coconut oil, and maple syrup until a dough forms. Press the dough evenly into the bottom and up the sides of a tart pan. Bake for 12-15 minutes, or until golden and firm. Allow to cool completely.

2. Make the Filling

> In a high-speed blender, combine the soaked and drained cashews, coconut cream, lemon juice, lemon zest, maple syrup, vanilla extract, and thyme leaves. Blend on high until the mixture is completely smooth and creamy.

3. Assemble the Tart

> Pour the lemon filling into the cooled crust and smooth the top with a spatula.

4. Chill

> Refrigerate the tart for at least 3 hours, or until the filling is firm.

5. Serve

> Garnish with additional thyme leaves, lemon slices, or vegan whipped cream before serving.