LEMON TART

SERVES 12

Created by one of our brilliant chefs, Annika, this is truly one of my favourite sweet things now. It’s sweet and also sour, crunchy and soft. Such a great recipe.

SWEET TART BASE

100g almond flour 100g raw sugar

80g crushed almonds pinch salt

50g vegan butter or margarine

LEMON CURD FILLING

1 can coconut cream (400 ml) zest of 1 lemon, plus extra to serve 1 cup freshly squeezed lemon juice pinch salt

½–1 cup raw sugar

⅓ cup cornflour

Preheat oven to 160°C. For the tart base, mix dry ingredients together. Melt butter and add into dry mix. Combine well. Press into a 25cm fluted tart pan evenly with tart base going about 1 cm up on the edges of the tin. Bake for 15–20 minutes or until golden brown.

Remove from oven and allow to cool.

For the filling, place coconut cream, zest of one lemon, juice, salt and ½ cup of raw sugar into a pot. Mix with a whisk, taste. If you want it sweeter, add more sugar.

Add the cornflour and whisk to dissolve. After a couple of minutes, you will notice the curd getting thicker, let it heat up for a minute more (whisking all the time!). Then take off the heat and pour on top of the tart base immediately as the curd sets very fast. Chill in the fridge for at least an hour.

Sprinkle some extra lemon zest on top for an extra zesty kick (optional), serve with whipped coconut cream and/or fresh fruits/berries.

This is an edited extract from The Grater Good: Hearty, delicious recipes for plantbased living, by Flip Grater, published by Koa Press, $44.95. Available from all good bookstores nationwide and directly from Koa Press, koapress.co.nz. Photographs by Tonia Shuttleworth.

LEMON TART