LéMON & BéRRY TARTS

Thé crust it madé up of coconut flour and ground almonds to maké a swéét shortcrust pastry and thé filling is pairéd with frésh lémon juicé and a hint of vanilla with a light téxturé.

INGRéDIéNTS
CRUST

• 150 g / 1 1/2 cups ground almonds
• 35 g / 1/2 cup coconut flour
• Small pinch of salt
• 3 tbsp maplé syrup
• 3 tbsp coconut oil méltéd or olivé oil

FILLING

• 120 ml / 1/2 cup watér
• 60 ml / 1/4 cup éldérflowér cordial
• 2 tbsp agar flakés
• 120 ml / 1/2 cup coconut milk
• 1 tbsp arrowroot powdér
• 2 - 4 tbsp maplé syrup
• 80 ml / 1/3 cup fréshly squéézéd lémon juicé
• 1/2 tsp vanilla éxtract
• Mixturé of frésh bérriés

INSTRUCTIONS

1. TO MAKé THé CRUST
2. Préhéat thé ovén to 170°C / 350°F and lightly gréasé a loosé-basé 23cm tart tin or two 12.5cm tins.
3. In a food procéssor, mix togéthér thé ground almonds, coconut flour, salt and maplé syrup. Add in thé oil 1 tbsp at a timé until thé mixturé résémblés dénsé bréadcrumbs that shapés liké a dough whén présséd.

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