This lemon and turmeric tart is the perfect combination of zesty and sweet, packed with powerful ingredients such as turmeric, marine collagen and vitamin c filled citrus. A healthy, Spring dessert that is gluten free, dairy free and easy to make with no baking required.
1/2 tsp turmeric powder
1/2 tsp salt
1/4 tsp pepper
1/2 tbsp lemon zest
1 tbsp melted coconut oil
1.5 cups coconut cream (we recommend Nakula)
1 cups orange juice
1/2 cup lemon juice
3 tbsp Puresque Marine Collagen
1/4 cup maple syrup
2 tsp corn flour
2 tsp gelatin
2 tsp turmeric powder
1-1 1/2 tsp vanilla optional
Make the base so it can be refrigerated while preparing the filling. To do this blitz the almonds in a food processor/blender until almonds are blended, then add the rest of the base ingredients and blend until you achieve a sticky crumb like texture that will hold its shape if you press it in your hands.
If it isn't sticky enough (as the dates can vary in stickiness), you can add one more date or 1 tbsp coconut oil. Feel it again and add more if needed.
Add the crust dough to a tart pan (8″/20cm). Spread it evenly on the whole surface and press with a flat object like the bottom of a glass.
Leave to chill in the fridge while preparing the filling.
Mix all the filling ingredients in a saucepan. Bring to soft boil over medium heat. Stir continuously.
When the mixture thickens, remove from the heat.
Pour the filling over the chilled crust. Set aside to cool down completely. Once cool, place in the fridge so the filling sets completely and becomes firm like jelly. This will take around 6+ hours.
Once ready, you can get creative with the decorations. We used dried rose petals. Dehydrated orange is also a winner!