Guilt Free & Desserts
Blueberry Lemon Tart
This tart is dairy-free, wheat-free, gluten-free, and soy-free. Yet, the tart, lemony cashew-cream filling is packed with vitamin C and protein aiding in muscle recovery. It’s also loaded in antioxidants and minerals, such as magnesium, which help increase bone strength and promote relaxation. And the taste… absolutely delish
Ingredients for the crust:
- 1 cup (250 mL) raw pecans
- 1 cup (250 mL) raisins
Ingredients for the filling:
- 1 1/2 cups (375 mL) raw cashews
- 1 large lemon, juice and zest
- 1/4 orange, juiced
- 1 tsp (5 mL) vanilla extract
- 1 Tbsp (15 mL) ground chia seeds
- 1/3 cup (75 mL) maple syrup
- 1/2 cup (125 mL) water
Ingredients for the topping:
- 1 cup (250 mL) + 1/4 cup (60 mL) wild blueberries
- 1/2 tsp (2 mL) vanilla
- 1 tsp (5 mL) ground chia
Directions
To make the crust, measure all the ingredients into a food processor and process until it becomes a smooth paste. Divide dough into quarters and press into four 6-inch (15-cm) fluted tart pans with removable bottoms.
To make the filling, add all ingredients to a high-power blender and blend until smooth. Pour in water as needed to make a smooth but thick mixture. Scrape filling into tart shells.
To make the filling, add all ingredients to a high-power blender and blend until smooth. Pour in water as needed to make a smooth but thick mixture. Scrape filling into tart shells.
To make the topping, add 1/4 cup (60 mL) blueberries to food processor with vanilla and ground chia and purée until smooth. Transfer to bowl and stir in remaining cup of whole blueberries. Spoon onto tart filling.
Chill at least 1 hour before serving.
Serves 4