Vegan Sunshine Tart
Sunshine Tart Crust
Sunshine Tart Filling
Juice 1.5 lemons
First, make sure to soak the cashews for at least 2 hours.
Preheat oven to 300 degrees.
Place all tart crust ingredients in a food processor and process until a nice dough forms.
If using a mason jar lid as your tart pan, cut out a piece of parchment paper and line the bottom of the pan.
lightly press the dough into the tart pan (aka mason jar lid) while working the dough up the rim.
Set aside and prepare the tart filling.
Drain cashews and add the remaining tart filling ingredients, minus the tapioca flour, to a high-speed blender. Blend for 2 minutes or until a smooth liquid is achieved.
Pour the liquid into a small pot and add the tapioca flour. Place over medium heat and stir until the liquid slightly thickens, approximately 5 minutes.
Remove from heat and pour into tart pans.
Place the tarts into a preheated oven for 20 min.
Once cooked, remove from the oven and allow to cool.
Once cool to the touch, lightly press the bottom of the mason jar lid to remove the tart from the rim. Refrigerate until ready to serve.
Vegan Sunshine Tart https://www.triedandtrueblog.com/vegan-sunshine-lemon-tart/ 16 June 2015