Lemon curd tart (V + GF)

Ingredients

the crust

• 1/2
  
  cup brown rice
  
• 1
  
  cup oat flakes
  
• 1
  
  teaspoon psyllium husk
  
• 1
  
  teaspoon baking powder
  
• 1
  
  pinch salt
  
• 1
  
  tablespoon flax seeds, ground
  
• 1/4
  
  cup coconut sugar
  
• 1/4
  
  cup coconut oil
  

the filling

• 1/2
  
  cup raw cashews
  
• 2/3
  
  cup fresh lemon juice
  
• 1/3
  
  cup water
  
• 2/3
  
  cup maple syrup
  
• 2
  
  tablespoons corn starch + 2 tbsp water
  
• some
  
  lemon zest
  
• 1/4
  
  cup almond flakes
  

Directions

the crust

1. Preheat oven at 350° F / 175 ° C.
2. In a high-speed blender grind brown rice, oat flakes and sugar with psyllium, baking powder and salt. Add it to a bowl, combine with flax seeds mixture and oil and mix everything with a fork and then with your hands. Add some cold water until your can manage the dough.
3. Prepare you cake pan – I used a removable bottom once covered at the base with some parchment paper – and press the crust evenly, creating borders too. Drill the dough with the fork and bake for 20-25 minutes and let completely cool.

the filling

1. Soak cashews for 4 hours with a drop of lemon juice.

2. Rinse and drain cashews and blend them with lemon juice, water and maple syrup until smooth. Pour the misture in a saucepan and bring to boil. Lower the heat and add the corn starch mixture whisking to prevent lumps. It will take 1-2 minutes to thicken.
3. Let it cool until room temperature, add some grated lemon zest, whisk very well and pour the curd into the crust. Sprinkle with almond flakes and reserve in fridge.