This post has been a long time coming, and I’ve been wanting to share this raw lavender lemon tart with you for a few weeks now but after a week away in Cornwall, and work this week I’m only just finding the time to sit down and write it up. I hope you can forgive me.
Back in the summer, which feels like a lifetime ago, I visited Somerset Lavender, which is a beautiful lavender farm in Faulkland, a village close to where I grew up. I’ve always wanted to visit lavender fields, and despite having lived in Somerset for most of my life I only found out about this place earlier in the year.
Although I visited with wild expectations (thanks Instagram), the lavender fields did not disappoint. Walking around under the mid day sun, taking in the smell of lavender and listening to the bustling bees was total bliss – and the taste of this tart takes me right back.
Somerset Lavender grows over 20 different types of lavender that they turn in to essential oil and dried lavender flowers. There are many ways in which these can be used but my first thought turned to food. I managed to pick up some culinary lavender from their gift shop, and immediately began thinking about what to make. After scrolling the internet for inspiration it seemed shortbread, cupcakes and icecream were the most obvious choice but one thing lead to another and I ended up making this raw tart. Not a bad way to end summer, even if I do say so myself.
Whilst lavender season is almost over (the farm opens from May – September), you can still buy edible lavender online and enjoy it all year round. Now onto the tart…
This lavender and lemon tart makes for refreshing dessert, and would be a beautiful centrepiece at any gathering. It’s naturally sweetened and packed full of goodness making it a healthier alternative to a regular tart.
The base is made from cashews, macadamia nuts and dates, which come together to create a ‘shortcrust’ style pastry. The filling is made mostly from cashews, which when soaked makes it incredibly creamy and delicious. While I’m a big fan of traditional baking, raw cakes definitely have a place in my heart – they’re versatile and are great for exploring new flavours – like lavender.
Each bite of this tart is bursting with a zesty summery flavour – so if you want to hang onto summer for a little longer definitely give this one a try.
This Raw Lemon Lavender Tart is:
Packed for of goodness
Perfect for summer gatherings
- 1 cup cashews
- 1 cup macadamia nuts
- 6 medjool dates
- 1 tbsp. coconut butter
- Pinch of salt
- 1 cup cashews, soaked overnight
- ¼ cup coconut oil, melted
- ¼ cup coconut cream
- ¼ cup + 2 tbsp. lemon juice
- ¼ cup maple syrup
- 2 tbsp. culinary lavender
- Destone the dates and put them in a food processor along with the rest of the base ingredients. Process until a dough ball forms – add a little water if it’s too dry
- Press the dough into a spring form tart tin (23cm) to form the crust and then place in the freezer to harden
- For the filling put all of the ingredients into a blender and blender until smooth
- Once the crust has hardened pour in the filling and place in the fridge for at least 4 hours to set
- When you’re ready to serve decorate with lemon slices and a sprinkling of lavender (optional).
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.