Ingredients:
1/2 cup slivered almonds
2 tablespoons grapeseed oil
4 tablespoons maple syrup
1 cup brown rice flour or 1 cup whole wheat pastry flour
1/4 teaspoon salt
14 ounces coconut milk
1 1/2 cups water
1 cup raw sugar
4 tablespoons agar-agar flakes ( or nearly 3 tsp agar powder)
1/8 teaspoon turmeric ( don’t add more than this as it will affect the taste–it’s purely for colour)
3/4 cup fresh lemon juice
1 1/2 tablespoons lemons, zest of
2 teaspoons vanilla extract
1/4 cup arrowroot
Directions:
Preheat to 350 F Lightly grease a 9″ tart pan.
Mix the ingredients together and press into the bottom of the dish.
(It is a dryish mixso you can add more oil although it is not necessary).
If you’re using a proper metal tart pan, press the dough up the fluted sides.
Prick the bottom a few times with a.
fork.
Bake for approx 20 min, until brown.
Let cool before adding filling.
Dissolve arrowroot in 1/2 cup of water and set aside.
Filling: Mix coconut milk, 1 cup of the water, sugar, agar& turmeric into a saucepan.
Simmer until agar dissolves (usually takes between 6-8 minutes for flakes, a. little less time for powder–don’t over cook or agar will lose its strength).
Stir in the lemon juice, zest& vanilla then bring to a boil.
Add the arrowroot/water mixture and boil for one minute.
[It’simportant to stir throughout as you don’t want the agar to clump up along the bottom of the pan.
You’ll feel it thicken up when you add the arrowroot.
mix.
].
Pour into the cooled crust and let firm up before serving.
Servings: Serve
Time preparation: 30 min.
Time total: 50 min.