A tea lovers delight! Almond quinoa crust with a sweet and zesty lemon filling and hint of aromatic earl grey tea.
Lemon and earl grey tea are two flavours that go really well together. If you like lemon tarts, try this one with a twist. I think you’re going to love it! 🙂
Earl grey lemon tart (vegan & refined sugar free)
- 1 1/4 cups white flour or gluten free flour
- 1/2 cup almond meal
- 1-2 tbsp pure maple syrup
- 4 tbsp vegan butter
- 1/2 tsp vanilla bean extract
- pinch of salt
- 1 cup full fat coconut cream
- 1/2 cup unsweetened oat milk
- 3/4 cup freshly squeezed lemon juice
- 1/2 cup pure maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla bean paste
- 3 earl grey tea bags
- 2 tsp agar agar powder
Preheat oven to 180 degrees celsius. Grease a rectangle tart tin (13.5″ inch). Set aside.
In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded.
Bake for 15 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.
Place oat milk, coconut milk in a saucepan over medium heat and bring to a simmer. Turn off the heat then add 3 of the Earl Grey teabags and leave to brew, covered, for 15 minutes. Remove the teabags and squeeze out all the liquid.
Bring earl grey milk to the boil then whisk in agar agar, vanilla and cornstarch. Whisk until agar is dissolved. Then add in lemon juice, maple syrup, whisking constantly. Allow to boil for approximately 30 seconds.
Remove from heat and strain it through a fine mesh sieve into a heatproof bowl. Allow mixture to cool for 5 minutes.
Pour the mixture into cooled tart. Place tart in the fridge to set, about 4 hours or overnight. Garnish tart as desired with fruits and enjoy!