So this is a tart with a lemon and elderflower curd filling, topped with mixed berries. Absolutely delicious!
This tart is:
- 150 g / 1 1/2 cups ground almonds
- 35 g / 1/2 cup coconut flour
- Small pinch of salt
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted or olive oil
- 120 ml / 1/2 cup water
- 60 ml / 1/4 cup elderflower cordial
- 2 tbsp agar flakes
- 120 ml / 1/2 cup coconut milk
- 1 tbsp arrowroot powder
- 2 - 4 tbsp maple syrup
- 80 ml / 1/3 cup freshly squeezed lemon juice
- 1/2 tsp vanilla extract
- Mixture of fresh berries
To make the crust
- Preheat the oven to 170°C / 350°F and lightly grease a loose-base 23cm tart tin or two 12.5cm tins.
- In a food processor, mix together the ground almonds, coconut flour, salt and maple syrup. Add in the oil 1 tbsp at a time until the mixture resembles dense breadcrumbs that shapes like a dough when pressed.
- Using your fingers or the back of a spoon, press the dough into the tart tin, making sure the sides and bottom are coated evenly.
- Bake in the oven for 10-15 minutes until golden.
To make the filling
- In a small saucepan, combine the water and elderflower cordial. Taste and add more cordial if needed. Sprinkle the agar flakes on top and allow them to soften for a few minutes.
- Meanwhile, mix 60ml / 1/4 cup of the coconut milk with the arrowroot powder in a small bowl and set aside for later.
- Bring the elderflower and agar mixture to a boil, then reduce to a simmer. Stir for a 5-10 minutes until all the agar flakes have been dissolved. Stir in the maple syrup.
- Add the arrowroot and coconut mixture to the saucepan and bring to a boil. Whisk briefly for a few seconds and then reduce the heat. The mixture should thicken considerably.
- Remove from the heat and stir in the lemon juice and vanilla extract.
To assemble the tart(s)
- Make sure the tart shell is completely cool. Pour the elderflower filling into the tarts and leave to set in the fridge for 1 hour. Arrange the berries on top, pressing them in slightly. Leave to set for a further hour.