Lemon Tarts


Lemon tarts are a light, refreshing dessert perfect for any day. They’re a combination of sweet, sour and/or tangy. Oh, but wait. Lemon tarts paired with some marshmallow fluff on top? Toasted marshmallow fluff? Now we're talking. 

Raw cakes are super easy to make. The hardest part is waiting for them to firm up in the fridge, which takes hours. The actual preparation work, though, is very easy and quick. I’m talking 15 minutes quick.

Here's what you need:

Crust:
  • 1 cup pecans, unsalted
  • 1 cup blanched almond flour
  • 3 Tbsp agave
  • 2 Tbsp coconut oil
  • Pinch of salt
Filling:
  • 3 cups cashews (unsalted, unroasted)
  • 1 cup almond milk
  • 1/2 cup lemon juice
  • 1/4 cup agave
  • 1/4 cup coconut oil
  • 1/2 tsp turmeric (for color)
  • Zest of 1 lemon (only the yellow part, NOT the white)
  • Pinch salt
Marshmallow Fluff:
  • 2/3 cup chickpea brine (the liquid from a can of chickpeas)
  • 1⁄2 tsp guar gum
  • 1/8 tsp cream of tartar
  • 1⁄2 cup + 1 Tbsp finely ground cane sugar
  • 1 tsp vanilla extract

Here's how to make it: 

Crust: 

  1. To a food processor, add the pecans and pulse until fine crumbles form. Be careful not to over pulse as it will turn to pecan butter and change the consistency (not for the better).
  2. Add blanched almond flour and pulse again for only a couple seconds until mixed together.
  3. Add agave, coconut oil, and salt to mixture and pulse again until the mixture just starts to stick together.
  4. Line a baking tin (I used an 8x8 inch brownie tin) with parchment paper (this is so that it will be easy to later remove the dessert from the tin), and transfer the crust mixture to the tin.
  5. Using the bottom of a flat glass, press down and flatten out the crust. 
  6. Transfer to freezer while preparing the filling.

Filling: 

  1. In a high-speed blender, blend the cashews and almond milk until it starts to become creamy, giving your blender a rest if/when needed. 
  2. Add the lemon juice, agave and coconut oil to the blender and blend again until completely smooth and creamy.
  3. Add turmeric (for color) and zest of 1 lemon for more flavor. It's important to note that when zesting the lemon, you only want to use the yellow part, which is a very thin layer of the lemon. The white part will add a bitterness that we don't want. 
  4. Blend again until mixed well and then pour the filling over the crust. Transfer back to the freezer until firm enough to cut into hearts! This takes approximately 3-4 hours.
  5. Once the filling is firm, use a heart shaped cookie cutter and cut into hearts.

Marshmallow Fluff:

  1. To a mixing bowl, add the chickpea brine, guar gum, and cream of tartar. Whip with hand-mixer for one minute, or until it’s white and frothy.
  2. Add the sugar and vanilla, and whip again until it becomes sticky and marshmallow-like.
  3. Pipe the marshmallow fluff onto the lemon tarts, and use a hand kitchen torch to toast. Store in fridge.

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