This vegan twist on a classic uses almond flour, coconut cream and lots of lemons. 

Words and recipe: Extract from The Grater Good by Flip Grater

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.

Serves 12

INGREDIENTS

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 (420 ml)
zest of 2 lemons
1 cup freshly squeezed lemon juice
pinch salt
½–1 cup raw sugar
1⁄3 cup cornflour

METHOD

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 25 cm 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 over low heat. 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.

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Recipes extracted from The Grater Good: Hearty, delicious recipes for plant-based living by Flip Grater (Koa Press, $44.95).