Lemon Kiwi Tart with Almond Flour Crust [vegan, gf]

The weather has been really warm here in California, so it was only a matter of time before I started experimenting with summer recipes.

These vegan, gluten-free Lemon Kiwi Tarts burst with delightful citrus flavors, made with only ten ingredients–and that’s including water and salt! Traditionally, the French tarte is made with eggs, heavy cream, and butter. However, in this recipe, we are using cashews and coconut milk instead to create our lemon custard, and it is just as rich, creamy, and delicious (if not more so) as the non-vegan version.

My friends and neighbors have taste-tasted this recipe, and everyone loved it. I know this is a bold statement to make, but these Lemon Kiwi Tarts might be the best thing I’ve created all year.

The measurements in this recipe work perfectly for a 9-inch round pie pan. You can also make bite-sized tarts for easy portioning, using this 12-pack Egg Tart Mold set from Amazon.

Ingredients

Almond Flour CRUST:

• 2 1/2 cups Almond flour

• 1/2 tsp Salt

• 1 1/2 tbsp Maple syrup

• 3 tbsp Coconut oil, melted

• 2-3 tbsp Water

LEMON FILLING:

• 1 cup Raw cashews, soaked overnight and drained

• 3/4 cup Coconut milk (from a can)

• 1/4 cup Coconut oil, melted

• 1/2 cup Lemon juice

• 1 tbsp Lemon zest

• 1/4 cup Maple syrup

Topping:

• 4 kiwis, ripe

Instructions

Almond Flour CRUST:

1. Preheat oven to 350°F.

2. Whisk together almond flour and salt, then stir in maple syrup and coconut oil. Use hands to mix until you get a crumbly texture.

3. Add water until a soft dough forms.

4. Lightly grease a 9-inch round pan or mini tart molds with softened coconut oil. Use hands to press the dough into the pan or molds.

5. Poke the bottom of the crust with a fork.

6. Bake for 8-10 minutes (less time for mini tarts).

LEMON FILLING:

1. While the crust is baking, add all filling ingredients into a blender and blend until smooth. Adjust flavor as needed (more lemon juice/zest for added tartness; more maple syrup for added sweetness).

Assembly:

1. Once the crust is cooled, pour filling into the pan or molds. Tap on counter to release air bubbles.

2. Refrigerate for 30 minutes until filling firms up.

3. Meanwhile, peel the kiwis, cut in half lengthwise, and slice into 1/8-inch thick semicircles. Arrange on top of the pie, starting from the outside rim.

4. Freeze for 2 hours or until firm. Thaw for 10-15 minutes before serving. Enjoy!

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