It was my husband's birthday yesterday and I decided to make my Ginger and Lemon Tart in a glass instead of a birthday cake. It was delicious.
Grain Free Ginger & Lemon Tart in a Glass GF SCD
8 ginger snaps
170 g (1½ cups) cashews
90 ml honey (or agave nectar not SCD)
60 ml organic coconut oil
60 to 90 ml almond milk
rind of 2 to 3 lemons (depending on the size of your lemons)
90 ml lemon juice
small punnet of blueberries
I divided this mixture into 4 whiskey glasses but you could use six smaller tumblers is you wish. Measure out the cashew nuts, tip into a bowl and pour filtered water over them and leave to soak for two hours. Follow the directions for making the grain free ginger snaps. Crush the biscuits onto crumbs either in the food processor or crush the biscuits between two sheets of greaseproof paper with a rolling pin.
Wash the blueberries then make the lemon cream. Melt the coconut oil gently, rinse the cashews well with filtered water and tip into a blender. Add the honey (or other liquid sweetener), almond milk, coconut oil, lemon juice and lemon rind.
Blend until very smooth, this can take a few minutes depending on how powerful your blender is. Start with 60ml of almond milk and add more if you think it seems a little too thick. Layer the biscuits, lemon cream and blueberries starting with the ginger biscuit crumbs.
Add a layer of lemon cream more biscuit crumbs then a few blueberries.
Repeat the layers.
Continue until you reach the top of the glass.
Chill for at least three hours - it's even better made a day before you want to serve it.
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