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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Found this on alt.food.vegan where it is an adaptation Peter Berleys' 'Lemon Tart with Toasted Almond Crust' from his book, 'The Modern Vegetarian Kitchen'. I haven't tried it but it has excellent reports from the newsgroup. Ingredients:
1/2 cup slivered almonds |
2 tablespoons grapeseed oil |
4 tablespoons maple syrup |
1 cup brown rice flour or 1 cup whole wheat pastry flour |
1/4 teaspoon salt |
14 ounces coconut milk |
1 1/2 cups water |
1 cup raw sugar |
4 tablespoons agar-agar flakes (or nearly 3 tsp agar powder) |
1/8 teaspoon turmeric (don't add more than this as it will affect the taste--it's purely for colour) |
3/4 cup fresh lemon juice |
1 1/2 tablespoons lemons, zest of |
2 teaspoons vanilla extract |
1/4 cup arrowroot |
Directions:
1. Preheat to 350°F Lightly grease a 9 tart pan.
2. Mix the ingredients together and press into the bottom of the dish.
3. (It is a dryish mixso you can add more oil although it is not necessary).
4. If you're using a proper metal tart pan, press the dough up the fluted sides.
5. Prick the bottom a few times with a.
6. fork.
7. Bake for approx 20 min, until brown.
8. Let cool before adding filling.
9. Dissolve arrowroot in 1/2 cup of water and set aside.
10. Filling: Mix coconut milk, 1 cup of the water, sugar, agar& turmeric into a saucepan.
11. Simmer until agar dissolves (usually takes between 6-8 minutes for flakes, a. little less time for powder-don't over cook or agar will lose its strength).
12. Stir in the lemon juice, zest& vanilla then bring to a boil.
13. Add the arrowroot/water mixture and boil for one minute.
14. [It'simportant to stir throughout as you don't want the agar to clump up along the bottom of the pan.
15. You'll feel it thicken up when you add the arrowroot.
16. mix.
17. ].
18. Pour into the cooled crust and let firm up before serving.
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