Lemon Tart with Berries

A delicious healthy lemon tart with berries

Scale

Crust

1 1/2 cups graham cracker crumbs

6–7 tablespoons applesauce OR 2-3 tablespoons coconut oil

1 teaspoons vanilla extract

Filling:

1 cup raw cashews, soaked in boiling water for at least 1 hour

5oz can coconut cream

2 tablespoons cornstarch

1/2 cup lemon juice

1 teaspoon vanilla extract

1/4 cup maple syrup

Pinch of turmeric – for color – optional

Assortment of berries, edible flowers, and fresh mint for garnish

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To make the graham cracker crumbs, place the crackers in a zip-lock bag and crush with a rolling pin until they resemble fine breadcrumbs.
Place the graham cracker crumbs, vanilla extract, applesauce, OR coconut oil in a bowl and mix together until you well combined.
Stir together until it forms a dough. You should be able to pinch it together between your fingers.
Place into a springform tart shell, bake for 10-15 minutes until lightly golden. Allow to cool thoroughly before adding the filling.
To make the filling drain and rinse the cashew thoroughly. Place all the ingredients in a high-speed blender and blitz until smooth.
Pour into the pre-baked tart shell, place in the oven for 15-20 minutes – until set on the outside and slightly jiggly in the middle – try not to overcook!
Remove from the oven and cool, then transfer to the fridge and chill for at least 2 hours or overnight

Find it online: https://marycallan.com/lemon-tart-with-berries/