Pucker up with this delicious citrus tart. Rosy and creamy and with an added boost of protein in the crust, it’s a sweet finish to a lovely meal.
Chopped toasted pistachios and toasted coconut flakes, for garnish (optional)
Preheat oven to 350 F (180 C). Grease an 11 x 17 in (28 x 43 cm) tart pan with removable bottom.
In small bowl, combine ground flaxseed and water and stir to blend. Set aside to thicken.
In food processor, combine dry tart shell ingredients and blend. Add nondairy milk and coconut oil, along with thickened flaxseed. Continue to whirl until dough holds together. Transfer to greased tart pan and, using your fingers, press dough evenly over bottom and up sides of pan. Using fork, prick a few holes across dough in bottom of pan. Place in oven and bake for 20 minutes. Remove to rack to cool.
In small bowl, stir cornstarch and 2 Tbsp (30 mL) grapefruit juice together to make a smooth paste. Set aside.
In saucepan, add all filling ingredients except cornstarch mixture and garnishes. Simmer, stirring steadily over medium heat until everything is blended and smooth. Reduce heat to low and gently whisk in cornstarch mixture. Simmer over low heat, stirring constantly until mixture is thick enough to coat a metal spoon. Remove from heat and set aside to cool slightly. Pour cooled filling into baked tart shell. Smooth the surface with palette knife. Sprinkle with additional fresh rosemary and refrigerate overnight to firm.
Garnish with toasted pistachios and toasted coconut flakes before cutting into wedges and serving.
This recipe is part of the Micro Mini Maxi Superfoods collection.
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