Vegan tart with lemon custard

Cooking time: 30 minutes

 Servings: 8 pieces

Ingredients

The foundation:

Almond flour – 300 g

Oatmeal – 300 g

Coconut oil – 60 g

Coconut sugar – 25 g (2 tbsp.)

Lemon Custard

Coconut milk – 500 g

Lemon juice – 240 g

Cornstarch – 120 g (4 tbsp)

Jerusalem artichoke syrup – 120 g

Coconut oil – 80 g (4 tbsp)

How to cook

The foundation:

1. Crush the oatmeal, and then coconut sugar into powder. Combine all the ingredients, mix thoroughly.

2. Put the mass in the form of a tart, smooth it. Bake in a preheated oven at 180 ° C for about 13 minutes.

Lemon cream:

1. Pour lemon juice and cornstarch into the pan, mix thoroughly. Put on a slow fire and add Jerusalem artichoke syrup and oil.

2. As soon as the mass starts to thicken, add coconut milk. Cool slightly and pour over the base of the tart. Put in the fridge for the night. Decorate to taste.

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