Lemon Chamomile Tart w/ Hazelnut Crust & Fresh Blackberries

Ingredients and Instructions

Hazelnut Crust
3⁄4 cup hazelnut flour
1⁄2 cup coconut flour
2 tablespoons agave
1⁄2 tablespoon almond extract
3 tablespoons coconut oil, melted
1 tablespoon vanilla extract
pinch salt

Process all of the ingredients except for the coconut oil until it is in small pieces. Slowly add the oil while the processor is in motion. You want the consistency to be like a meal that adheres well. Add extra oil if needed.
Chill crust in refrigerator or freezer to set.

Lemon Honey Custard Filling
12 ounces soaked cashews (soak for 8 hours drain well)
1 tablespoon irish moss – may omit, add 2 tablespoons of cocoa butter
2 tablespoons honey
2 tablespoons agave
1⁄2 cup lemon juice
pinch of slat
6 tablespoons coconut oil, melted

Blend ingredients until smooth. Fill tarts immediately and chill to set

Dried Lemon Slices
1 lemon, sliced thinly on mandoline
1 teaspoon agave (optional)

Lay out lemon slices on a mesh screen. If you can, top slices with another mesh screen to keep them flat. Dehydrate overnight or until completely dry or gently dry in the oven at 250º until crisp. Store in an airtight container.


Once tarts are chilled, top with meringue. Garnish with a dried lemon slice and a few blueberries, leaving some to trail off the tart.