There's something truly magical about the combination of sweet and tangy flavors, especially when they come together in a beautifully baked dessert. This Vegan and Gluten-Free Lavender Lemon Tart offers a delightful twist on the classic lemon tart, infusing the refreshing citrusy notes with the subtle floral essence of lavender.
Collections: Gluten-Free Pies & Tarts
Category: Dairy-Free, Gluten-Free, Gluten-Free Pies & Tarts, Lactose-Free, Vegetarian
The gentle aroma of lavender complements the zesty lemon filling, creating a unique dessert experience that will transport your taste buds to a serene garden in full bloom.
1) Preheat the oven to 225F (105C).
2) Prepare a large cookie sheet with parchment paper.
3) Combine egg whites and cream of tartar in a bowl (make sure there is no grease residue, or your egg-whites won’t thicken.
4) Using an electric mixer or a stand mixer, using the whisk stir on low speed until the mixture becomes foamy.
5) Increase speed to high and gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is completely dissolved.
6) Beat until mixture is thick and shiny. The mixture should increase in volume. Beat until you have stiff peaks.
7) Add gel coloring food and vanilla extract. Mix by hand with a Maryse style rubber spatula.
8) Add lemon zest and lavender.
9) Fit a large disposable piping bag with a large tip. Transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be close to each other as they won’t spread.
10) Bake on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Allow cookies to cool completely in the oven (1-2 hours) before removing.
11) Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.
1) Preheat the oven to 350F (180C)
2) Add oats, almond flour, maple syrup, margarine and dates into a food processor. Pulse until mixture looks like wet sand.
3) Firmly press the mixture into the bottom and sides of the tart pan with removable bottom.
4) Bake into the oven until the crust is light brown.
1) Add soaked cashews with the coconut cream into a blender and process until completely smooth (may take up to 5 minutes depending on the quality of the food processor).
2) In a medium sized pot pour your cashew mixture, lavender syrup, maple syrup, margarine, curcuma, lemon juice and lemon zest.
3) Over low-medium heat simmer for about 10 minutes and stir until is thickened.
4) Pour vegan custard into the tart crust and cover with plastic film.
5) Refrigerate for about 4 hours or overnight to set.
6) Garnish with fresh meringue cookies, fresh flowers or dried lavender and serve. Cover tart and store in the refrigerator for up to 5 days.
Whether you're an experienced baker or a novice in the kitchen, this recipe is sure to impress and become a new favorite.
Perfect for a summer gathering or an elegant afternoon tea, this tart is not only pleasing to the eye and palate but also entirely plant-based and gluten-free, making it an inclusive treat for everyone.
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