MEYER LEMON COCONUT CREAM TARTS with MINT + LAVENDER
Makes two huge tarts; four servings
1/2 cup buckwheat groats
1/2 cup almonds
1 teaspoon maple syrup (if desired)
Lemon coconut cream:
1 cup shredded coconut
1 cup cashews
2 teaspoons maple syrup
1/4-1/2 cup fresh lemon juice (preferably from Meyer lemons since they’re sweeter)
A few mint leaves
1 teaspoon dried lavender flowers
1 teaspoon lemon zest
1/2 teaspoon maple syrup (optional)
To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge.
To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you’d like more lemon flavour, add more lemon juice! I like mine quite tart – no pun intended, seriously – so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!