Sagittarius Lemon Tart

Preheat oven to 350F.⁣⁣

⁣⁣

In food processor mix:⁣⁣⁣

• 1 1/2 cups flour⁣⁣⁣

• 1/3 cup sugar⁣⁣⁣⁣⁣

• 1/2 cup coconut oil⁣⁣


Combine dry first and then⁣ add coconut oil until crumbly. Press into greased tart pans. Bake for 15min or until golden. Remove and let cool. ⁣⁣

⁣⁣

In a small bowl whisk:⁣⁣

• 1/4 cup oat milk⁣⁣

• 1/4 cup cornstarch ⁣⁣


Set aside⁣⁣

⁣⁣

In medium saucepan whisk:⁣⁣

• 1 can full-fat coconut milk⁣⁣

• 1/2 cup sugar ⁣⁣⁣⁣


Until it boils. Reduce heat and slowly drizzle in cornstarch mix. Whisk continuously until it’s thick like pudding.


Remove from heat and add:⁣⁣

• 2 Tbsp lemon zest (from 2 lemons)⁣⁣

• 1 Tsp vanilla extract⁣⁣

• 2 Tsp lemon extract⁣⁣

⁣⁣

Spread custard into tall shells. Let cool completely and chill in fridge for 8 hour or overnight. Garnish with raspberries and powdered sugar.⁣⁣





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