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Summer Lavender Cream Tart
Ingredients
Oat Pastry Crust
Wet
100
g
water
15
g
cold pressed sesame or nut oil
75
g
light maple syrup
75
g
cashews, soaked 1 hr and rinsed
8
drops vanilla medicine flower extract
pinch
sea salt
15
g
psyllium husk
Dry
45
g
oat flour + more for rolling
60
g
ground almonds
25
g
coconut flour
1
tbsp
lemon zest
1
tbsp
fresh lavender flowers
Lavender Cream
150
g
coconut meat, pat dry
100
g
cashews – soaked 1 hour and rinsed
75
g
light maple syrup
50
g
xylitol, powdered
120
g
butterfly pea water ( see below - optional for colour, can use water instead )
3
tbsp
lemon juice
4-6
drops vanilla medicine flower or ½ tsp vanilla extract
2-4
drops lavender essential oil
pinch
salt
35
g
coconut oil, melted
30
g
cacao butter, melted
Instructions
Oat Pastry Crust
Blend the wet ingredients, except psyllium, until smooth.
Add the psyllium and pulse to incorporate.
Mix the second set of ingredients together in a bowl.
Add the contents of the blender to the bowl and mix well with your hands until it comes together into a dough.
Form the mix into a ball and allow to rest 5 minutes to firm up.
If the dough is still a little sticky and soft add 1 tsp of coconut flour, mix through and allow to sit 2 mins before adding more if needed.
Roll the dough into a round between two pieces of teflex or greaseproof paper, dust the dough with some oat flour if it sticks, to ¼ inch thickness.
Line the tart tin with two strips of greaseproof paper.
Place the round of dough inside the tin, press down gently and remove the excess around the rim.
Place on a mesh dehydrator tray and dry for 8-10 hours at 115f, release from the tin and remove the paper.
Dry further 8-10 hours or until crisp.
Lavender Cream Filling
Boil 120g water and add 2 tbsp butterfly pea powder. Run through a fine sieve and then add the 3 tbsp lemon juice.
Blend all ingredients until smooth in a high speed blender. Use the tamper stick if needed to keep it moving.
Pour into the prepared pie shell, tap on the counter to remove air bubbles and pop in the fridge for 4 hours - overnight to set the cream.
Serve with fresh berries of your choice.