1 cup lemon juice (about 4 lemons) + zest of 2 lemons
4 tbsp corn flour
½ cup rice malt syrup
4 tbsp coconut oil
2 cups canned coconut milk
Preheat oven to 180°C/355°F and lightly butter a 25 cm round tart pan. Add your oats to a high-speed blender or food processor and mix until a flour forms. Add almond meal, sugar, and salt. Pulse a couple of times to combine with the oat flour. Add butter by small spoonfuls and pulse until it forms a dough. It should stay together if pressed between your fingers. Press the dough into a tart pan. Using a fork, prick several times around the base of the tart shell. Bake for 12-14 minutes. It will still be lightly colored. Let cool. To make the lemon curd filling, pour the lemon juice into a medium pot. Add corn flour and whisk well to combine. Turn the heat on low to medium. Add rice malt syrup, coconut oil, and zest. Stir frequently, making sure to scrape the bottom so it doesn’t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency. Let cool slightly before pouring into the tart shell. Set for at least 2½ to 3 hours. Leave overnight for a firmer texture. Serve with strawberries and melted rice malt syrup.