Recipe by The Country Cook and Well-Fed Soul

Serves 8 – 12

This Frankensteined’ recipe is a product of vegan guests, a stocked pantry and 12 hours notice. I discovered the “Wham Bam Pie Crust” during a foray into American cooking. It’s about the easiest pie crust I’ve ever come across. Kitchen Aid paddle, oil, flour salt and water.  The cashew-coconut-lemon filling came through a quick Pinterest search. Lessons learned: Use a blender because a food processor won’t get it fine enough. Use all the lemon zest and juice – you need the sharpness to break through the mellow cashew base.

Crust recipe:
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 2 tbsp water
  1. Preheat oven to 350F degrees. 2. In a medium bowl, combine flour and salt. 3. Stir in oil and water. 4. Mix until combined Then form it into a ball 5. Spray your pie pan with nonstick cooking spray. put the ball of dough in the middle of your pie dish and start pushing down on your ball of dough and begin spreading it towards the sides. Make sure you also press down into the bottom rim of the pan too to spread out the dough and so it’s not too thick. 6. Prick the base of the pastry case all over with a fork, but not right through to the tin.  Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. 7. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Allow plenty of time for the case to cool before adding the filling.

Filling recipe:

  • 1 1/2 cups raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)
  • 1/2 cup full fat coconut milk
  • Zest of 3 lemons
  • 1/2 cup lemon juice
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 tsp salt
1. Soak the cashews in cool water and refrigerate overnight.  If you forget to soak the cashews, then on the day you’re making the tart, bring a small pot of water to a boil.  Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain. 2. Place the cashews, coconut milk, lemon zest, lemon juice, maple syrup, coconut oil, and salt into a high-powered blender.  Blend, scraping down the sides as needed, until creamy.  Pour this mixture into the cooled crust, spreading evenly with a spatula.  Refrigerate 2 hours or until set.

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