Raw vegan lemon mousse tarts

I admit it; I’m one of those odd people that think of lemons just as some other fruit to be devoured, skin and all. Mum said she was eating a lemon from the lemon tree (while mowing the lawn) when she went into labour with me. Maybe that’s where I get it from, hard genetically wired for lemon liking. 

 Anyhow, to say I like them is an understatement, they slip their sour way into everything I make, but rarely do they ever take centre stage.  But after what seemed like months and months  of having to put up with pathetic pale lemons that begrudgingly gave up a half teaspoon of caustic juice I finally am surrounded by the beautiful Meyer lemons. 

 These lemons, native to China are actually thought to be a cross between a true lemon and an orange are amazing enough to be the star in the show and thus a raw lemon tart was made!

These are packed full of vitamin C, an immune stimulating component called limonene and beta carotene, perfect for this time of year when the ills and chills are all around!

Whats in it?

For the bases

1 cup finely shredded dried coconut

1 cup almonds
15 dried apricots
1/4 tsp sea salt

For the filling

1/4 cup plus of hot water

1 Tbsp of agar agar

1/2 cup of Meyer lemon juice

zest of one Meyer lemon

2 Tbsp coconut nectar or apple syrup

1 tsp vanilla extract

3 Tbsp coconut butter ( you can make this really easily by just putting coconut flakes into your  high speed  blender, use at least four cups and put into a jar for later use)
1 Tbsp coconut oil

lemon slices to serve

How to make it?

To make the crust, chuck all the ingredients in your food processor and process until finely chopped and starting to hold together.  Press the mixture into either tart trays or greased muffin trays or alternatively you can use silicon muffin trays. Put them into the freezer to set.

 
For the lemon crème, place the agar in the hot water in a bowl, and stir to dissolve.  Once dissolved, let it cool right down to room temperature and then add the other ingredients to the bowl.  Pour all of this mix into the blender and blend until smooth and creamy.  Pour into the prepared bases and then place in the fridge overnight or until set and chilled.  Once chilled, garnish each one with a lemon slice (I cut off the rind) and top with a sprinkle of coconut sugar.