Vegan lemon tart

Ingredients for 1 servings:

• 100 g almonds, ground
• 100 g walnuts, ground
• 100 g oat flakes
• 100 g soft dates
• 1 tbsp agave syrup
• 2 tbsp vegetable fat (coconut oil or margarine)
• 1 pinch of salt
• 1 can coconut milk (approx. 400 g)
• 4 organic lemons, juice and grated peel
• 150 g soy yogurt (yogurt alternative), vanilla
• 70 g sugar
• 1 packet of vanilla pudding powder
• 2 tbsp soy milk (soy drink) or oat drink
• ½ tsp agar-agar or 2 tbsp starch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 160°C fan/convection oven or 180°C conventional/top/bottom heat. For the base, chop the almonds, walnuts, oats, and dates in a food processor and mix. Add the agave syrup, vegetable fat, and salt. Line a tart (quiche) dish with baking paper or grease and flour it. Spread the dough into the dish with your hands and press it down firmly. Bake in the preheated oven on the middle rack for about 15 minutes. Allow to cool completely before removing from the dish (otherwise the edges will break!), or leave in the dish until ready to serve. For the filling, place the coconut milk, the zest of 1-2 lemons, the juice of all 4 lemons, and the sugar in a small saucepan and heat. Mix the vanilla pudding powder and agar-agar (or cornstarch, instead), with 2-3 tablespoons of soy or oat milk until smooth. Then stir the mixed pudding powder into the hot coconut milk. Reduce the heat and simmer, stirring constantly, until the liquid becomes creamy. Stir in the yogurt. Let it cool slightly, then pour it into the tart tin. Let it cool further at room temperature. Then refrigerate for at least 4 hours.