Lemon Tart - Cuisine Magazine - From New Zealand to the World
Created by one of our brilliant chefs, Annika, this is truly one of my favourite sweet things now. It’s sweet and also sour, crunchy and soft. Such a great reci
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Ingredients
- SWEET TART BASE
- 100g almond flour
- 100g raw sugar
- 80g crushed almonds
- pinch salt
- 50g vegan butter or margarine
- LEMON CURD FILLING
- 1 can coconut cream (400 ml)
- zest of 1 lemon, plus extra to serve
- 1 cup freshly squeezed lemon juice
- ½-1 cup raw sugar
- ⅓ cup cornflour
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