Rosemary Lemon Tart (vegan & gluten-free)

Rosemary and lemon have been coming to me the whole week and I knew I had to create a recipe with these two ingredients for you. I’ve started with baking Rosemary Lemon Madeleines but I really wanted to create something refreshing and healthier and more of a statement piece for Easter and so this Rosemary Lemon Tart was born.

It’s light, fresh, zesty, everything you’d expect from a lemon tart with a slight hint of rosemary and lovely almond coconut crust. Decorated with beautiful flowering rosemary sprigs, few lemon slices, a little bit of dried marigold & few spring blossoms. The folky look is really me and I so enjoyed creating something beautiful this week.

It took me a while to adjust to the new schedule we’ve all found ourselves in, home schooling my 11 year old son and finding a new balance. I’m not falling into the fear consciousness too much because I know there is divine timing and unfolding in everything and I’m actually experiencing a lot of peace. My heart is full of love and my soul feels at peace. Every day I pray for New Earth, meditate, connect to nature and dance moving this energy through my body. Feeling what needs to be felt and letting go and letting go some more of the old that no longer serves me. 

I have originally baked this tart with two layers; a layer of lemon curd at the bottom and a layer of the lemon agar filling. You can see the two layers in the photo. They actually taste very similar and so I’ve decided to adjust the recipe to only one filling as I thought it will be much easier to make as well. This way you can choose the filling that you prefer. If you choose to create the lemon curd layer I recommend topping it with whipped cream as it’s little more concentrated than the agar layer and slightly less amount.

I’ve added oats to the crust because I felt it needed drier texture, I found only the almonds and coconut little too oily. But you can leave them out and increase the other two ingredients if you rather avoid using oats. Alternatively, you can use dates instead of maple syrup, coconut oil and water and leave the crust raw. 

You can also infuse the filling with a rosemary sprig if you like.

Hope you are all well. Sending you the biggest hug & so much Love!

Peace Hana xx

Rosemary Lemon Tart (vegan & gluten-free)

 

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Author: Hana, Nirvana Cakery

Serves: 9" tart

Ingredients

• Tart crust:
• 150g ground almonds (1½ cups)
• 50g desiccated coconut (1/2 cup)
• 50g oats (1/2 cup)
• pinch sea salt
• 1tsp chopped fresh rosemary
• zest of ½ lemon
• 2tbsp maple syrup
• 2tbsp coconut oil
• 1 to 2tsp water
• 
  
• Filling choice 1 - Lemon agar filling:
• 400ml can of coconut cream (1⅔ cups)
• zest of 2 lemons (add at the end)
• juice of 2 lemons
• 60ml maple syrup (1/4 cup)
• 2tsp vanilla extract
• turmeric powder
• 3tbsp agar flakes
• 
  
• Filling choice 2 - Lemon curd filling:
• zest of 3 lemons (add at the end)
• juice of 3 lemons
• 240ml almond milk (1 cup)
• 80ml maple syrup (1/3 cup)
• 2tsp vanilla extract
• 4tbsp cornflour
• turmeric powder
• 4tbsp coconut oil (60ml, ¼ cup)
• whipped coconut cream for the top
• 
  
• Topping:
• lemon slices
• fresh rosemary sprigs

Instructions

1. Grease 9" tart tin with removable base with little coconut oil and optionally line the base with baking paper.
2. Preheat the oven to 170°C (340F)
3. Place ground almonds, desiccated coconut and oats into a food processor and blend until ground. Add salt, chopped rosemary, lemon zest, maple syrup and coconut oil and blend until the mixture comes together. Add water as needed to have a sticky mixture when pressed together.
4. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾" tall.
5. Place into the oven and bake for about 10 minutes just until lightly golden. Remove from the oven and leave to cool down.
6. Lemon agar filling:
7. In a medium pot whisk together coconut cream, lemon juice, maple syrup, vanilla, good pinch of turmeric and agar flakes and bring to a boil. Gently simmer for about 10 minutes stirring frequently until the flakes have dissolved. Stir in lemon zest. At this point you can blend the mix if the zest is not fine enough and you'd like completely smooth finish. Leave to slightly cool down and pour onto the crust. Place into fridge for about an hour to set.
8. Lemon curd filling:
9. In a medium pot whisk together lemon juice, milk, maple syrup, vanilla, cornflour and a good pinch of turmeric and bring to boil while whisking continuously. Leave to cook for one minute and take off the heat. Stir in lemon zest and coconut oil. Pour onto the crust and place into fridge for about an hour to set. Top with whipped coconut cream.
10. Before serving top the tart with few lemon slices and fresh rosemary sprigs.
11. Store in fridge.
12. Enjoy!

Notes

I have originally baked the tart with a layer of lemon curd and a layer of the lemon agar filling as you can see on the photo. They taste very similar and so I've adjusted the recipe with only one filling and you can choose the filling that you prefer. I recommend topping the lemon curd one with whipped cream.
You can also infuse the filling with a rosemary sprig if you like.
Add enough turmeric powder to get the desired colour.
You can substitute maple syrup with other light coloured liquid sweetener. If you like to use raw honey, stir it in at the end.
If you're using agar powder, 1tbsp of agar flakes equals to 1tsp of agar powder.

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