I found this heavenly citron tart from Eleanor Ozich’s website. I’ve been following her work for many years now and I must say, this recipe is one of my favourites! And what makes it even better? It all comes together in about 10 minutes!
For the crust:
2 1/2 cups rolled oats
5 tbsp coconut oil, melted
3 tbsp maple, honey or rice malt syrup
1 tsp organic nutmeg
a pinch of sea salt
For the filling:
1 cup cashews, soaked for at least 2 hours then drained well
1/2 cup coconut cream
4 Tbsp pure maple syrup
1/2 cup lemon juice
½ cup coconut oil, melted
2 tsp pure vanilla extract
To make the crust, place all ingredients in a food processor, and pulse until the mixture begins to come together.
Press the mixture in to a greased tart tin to create a tart shell.
Place all filling ingredients into a blender or food processor, then blend until smooth.
Pour the filling into the tart tin, and spread out evenly.
Place in the freezer to set for at least two hours.
To serve, remove from the freezer, and allow to soften for 10-15 minutes.