Lemon Aspen Oat Tart by Léonie Bouchet
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Lemon Aspen Oat Tart, made with Boring® Oat Milk. Long before it found its way into glossy desserts and expensive cocktails, lemon aspen grew wild in the subtropical rainforests of Queensland and northern New South Wales, where it’s been used by Indigenous communities for generations. The fruit is small, pale yellow, and intensely citrusy. Somewhere between lemon, lime, and grapefruit.
Lemon Aspen Oat Curd
Ingredients
- a handful fresh lemon aspen, finely grated for the juice
- 1 lemon, zest and juice
- 2 tbsp raw sugar
- 1 glass Boring Oat
- 1 tbsp corn starch
- a pinch turmeric
Method
- In a small saucepan, combine the lemon aspen, lemon juice and zest, raw sugar, and Boring Oat.
- In a small bowl, whisk the corn starch with a splash of oat milk until smooth, then add it to the saucepan.
- Add a pinch of turmeric for colour.
- Cook over medium heat, whisking continuously until the mixture thickens into a smooth, silky curd.
- Remove from the heat, pour into a jar or bowl, and allow it to cool and set slightly while preparing the tart shell.
Vegan Tart Shell
Ingredients
- 150 g plain flour
- 50 g raw sugar
- ½ tsp fine sea salt
- 80 g vegan butter, cold and cubed
- 2–3 tbsp cold water
Method
- In a bowl, combine the flour, sugar, and salt.
- Add the cold vegan butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add the cold water, one tablespoon at a time, mixing gently until the dough just comes together.
- Roll the dough on a lightly floured surface and use it to line one large or several small tart tins.
- Prick the base with a fork and chill for 15 minutes.
- Blind bake at 180°C for 15 minutes, until lightly golden.
- Allow the tart shell to cool completely.
Assemble
Pour the lemon aspen oat curd into the cooled tart shell and smooth the surface.
Optional garnish
- vegan meringue, lightly torched or flamed
- fresh lemon zest or lemon aspen
