Hello First name / there

This week's recipe is a lemon tart, its plant based and as its a little left field before sharing I wanted to have a few other's opinions.

Well that shouldn't be too difficult, I made some individual tartlets and messaged a few friends who I thought would enjoy a taster, where could it go wrong?

I boxed the tartlets up after decorating them in raspberries and as I went out for a quick dash to the supermarket, I left strict and very simple instructions, should anyone knock for a lemon tart, they're in a box, with their names on in the fridge!

As I mentioned (quite a bit) my two eldest work from home, they have done so for an entire a year, and I have come to the conclusion they have lost all common sense and social niceties.

I was out, just for thirty minutes, came home, and asked ‘did anyone call by?’

‘yes’

‘oh good did you give them their box’

‘box?’

uh-oh, immediately I become suspicious.

I run to the kitchen and there on the heating cabinet is a box, I never found out why it was there, ‘but the box is here.’ I lift it up, exhibit A

All three children have congregated, I look at them, two hungover, one just plain feral, all of them in pjs, one with his top off as if he's permanently just about to sunbathe. 

I run to the fridge all the boxes are still in the house

‘what the hell have you given away?'

‘the lemon pie in the dish’

This was the one I made from the last bits of base and was going to decorate then eat for myself later in the day, still in its clingfilm liner.

Honestly if you want a job doing well...

I told them all off as if they were five years old, and the rest of the day they all kept their distance.

Eventually, the tarts did make it to the right people and I received some great feedback, the lemon filling is a real hit for me, it tastes so creamy and holds very well.  If you are in need of a dessert this Easter, and you enjoy baking, this may just be the one for you, its plant based and gluten free, so ticks lots of diet boxes too!  

Lemon Tart

The base to this tart is dense and nutty and brings a lovely contrast to the sublime lemon custard.  It is therefore not a tart in the traditional sense, as the base is not a pastry, but instead more akin to a cheesecake base.

The custard is plant based and a revelation, thank you coconut milk, and don’t be shy with the lemon juice, it’s a lemon tart after all.

You will need a food processor for this recipe and an 8 inch sandwich tin

INGREDIENTS

BASE

12 pitted dates (roughly chopped)

40 ml water

50g pecans (roughly chopped)

100g ground almonds

1 tbsp coconut oil

FILLING

1 can of coconut milk

1 tbsp of coconut cream

85g caster sugar

3 tbsp of cornflour mixed with 3 tbsp of oat milk (or other nut based milk)

150ml lemon juice (4 lemons approx)

1 zest of a lemon (finest grating setting)

¼ tsp turmeric

½ tsp agar agar

METHOD

With a little oil brush your sandwich tin, base and sides, then line with clingfilm, so that it goes over the sides, you’ll need the excess to help remove the tart from the tin later.

Put the dates and the water in a small pan and heat so that they combine to a slightly lumpy paste

Then add the coconut oil and melt in.  Add to the food processor with the roughly chopped pecans and ground almond and blitz till you have a fine, slightly sticky crumb.

Take the mixture and spoon into the tin, press firmly so it covers the base and the sides.  You don’t want any gaps, but you can easily mould the mixture to fill any holes.  Once this is done, chill in the fridge whilst you make your filling.

FILLING

In a medium size saucepan (except for the agar agar)  add all the ingredients and stir together.  It doesn’t look pretty don’t worry!  Sprinkle across the agar agar.  Gently heat the pan without stirring for the first few minutes.  You don’t want the custard to catch at the bottom.  As it heats up stir the mixture and cook out the agar agar until it dissolves and the custard thickens.  This takes 6-8 minutes, stir regularly to prevent burning or bubbling.  Taste the custard to ensure there is no floury taste. (if there cook for a minute of two more)  When you are happy pass the custard through the sieve, this will ensure any agar agar crystals that haven’t fully dissolved won’t be in your custard.  I always find some!

Carefully pour into the tart case, so that it reaches near to the top and leave to set for at least 3 hours, ideally overnight.

When removing from your tin, use the push up bottom and clingfilm to help you carefully remove the tart.  It  will release itself quite easily, but an extra pair of hands with a plate ready to slide it onto will be helpful!

Serve with fresh berries, I added a tspn of honey just to bring out the sweetness in the fruit, before using them to decorate.

Have a lovely Easter, I think it will be special for us all, despite the typical bank holiday weather. I can't wait to see friends and family, I'm already thinking how many layers I can get on underneath my coat!!  It seems surreal that yesterday I was at my friends beach hut and we even managed a dip in the sea!

It was my first swim of the year and I didn't last long, but it was wonderful and afterwards to sit on the beach and feel the warm sun, was AMAZING!  I definitely want to do more of this throughout spring.  The weather has made me want to be more outdoors than ever, especially now we can catch up with our friends… Oh how I have missed them!!

Equally my mind is returning to work and with dates in the diary we'll be having our first supper club in June, which still seems  a long way off but I know will be here before we know it… so excited to cook again and see everyone.

If you ever miss a recipe, just send me a message here at susan@leighonseasupperclub.co.uk or on insta (hit the live feed below) and I'll happily re send or help you in any way I can - that's what I'm here for!