In between cursing the high pollen count and trying out yet another brand of hay-fever eye drops, I have managed to make the most of the great summer weather we have been blessed with so far. This tart is a wonderful treat on a hot day and (almost) entirely guilt-free. I serve it decorated with dehydrated lemon slices, or dollops of coconut whip.
Ingredients for the crust
1 cup / 120-125g raw walnuts and / or pecans
3 large medjool dates (about 60g), pitted (if not using medjool, soak dates in warm water for 10 minutes)
1 tablespoon water
Ingredients for the filling
1 1/2 cups / 225g raw macadamia nuts soaked for two to three hours
1/2 cup / 125ml fresh lemon juice
1/4 cup / 60ml maple syrup
1/4 cup / 60ml raw coconut oil
pinch ground turmeric
1/2 teaspoon lemon extract
1/2 teaspoon sea salt
1. Process nuts and dates in a food processor until finely chopped. Add a little water if necessary. Press onto the bottom of a 18cm (7 inch) flan case.
2. To make the filling, blend the cashews, lemon juice, maple syrup, coconut oil, turmeric, lemon extract and sea salt until smooth and adjust to taste.
3. Pour the lemon mixture on top of the nut base, spread it out evenly and carefully tap the pan on the counter to release any air bubbles.
4. Cover and freeze overnight, but at least 5 hours.
5. To unmould, stand the flan case in a shallow pot or pan just bigger than the flan. Fill with boiling water and remove flan case after a few seconds. This should be long enough to melt the very outer layer of the cake and make it a breeze to remove, by standing on a can and slipping off the rim.
Note: For the smoothest results you do need a high-speed blender, but you could also use a stick blender and leave the filling a little coarser.