Crust Ingredients:
- 1 cup slivered almonds
- 4 tablespoons margarine or coconut oil, melted
- 4 tablespoons pure maple syrup
- 1 cup whole wheat pastry flour
- 1/4 teaspoon fine sea salt
Lemon Filling Ingredients:
- 415 milliliter / 14 fluid ounce can coconut milk
- 1 1/2 cups water
- 1 cup cane sugar
- 4 tablespoons agar flakes
- 1/8 teaspoon turmeric
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 tablespoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 1/4 cup arrowroot powder
- 1/2 cup plain soy yogurt
Preparation:
Preheat the oven to 180C/350F. Lightly grease a 23 centimeter / 9 inch tart pan that has a removable bottom with butter or coconut oil.
Spread the almonds on a baking sheet and toast for 8 minutes. Set the almonds aside on a plate to cool before grinding them to a fine meal in a mortar, food processor, or clean coffee mill.
In a bowl, combine the butter and maple syrup. Allow the mixture to cool slightly, then add the almond meal, flour, and salt. Stir well to combine.
Press the dough into the tart pan with moistened fingertips. Use your thumbs to press the dough into the fluted sides of the pan. There will be just enough dough to completely fill the pan. Prick the dough several times with a fork.
Bake for 20 minutes, or until golden brown. Transfer the tart shell to a rack to cool. Turn the oven off.
To make the filling, in a saucepan over medium heat, combine the coconut milk, 1 cup of the water, sugar, agar, and turmeric and simmer until the agar dissolves. Stir in the lemon juice, lemon zest, and vanilla. Raise the heat and bring to a boil.
Dissolve the arrowroot in 1/2 cup water, then stir into the saucepan and cook for 1 minute, or until the mixture thickens. Remove the pan from the heat and whisk in the yogurt until the mixture is creamy smooth. Pour the filling into the tart shell and cool at room temperature before refrigerating until firm and chilled, about 1 to 2 hours.
Original recipe credit: The Modern Vegetarian Kitchen by Peter Berley
This recipe obviously was lifted from The Modern Vegetarian Kitchen by Peter Berley. The author needs to be credited in this post.
@lemon lover:
Thank you for pointing this out. I took over this site back in January 2009 and this post was one of the nine or so pages that was left over from the previous owner. I was not aware that it had been copied from another source. Of course I have now added the author credit. It seems that this is one of the perils of acquiring a site that already has content on it from another owner; although I can check the pages for plagiarism and see if there is a copy of it online, if something is copied from an offline source it is much harder to track down.