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40minutes
Peel the lemon, put the lemon zest and squeezed lemon juice, tapioca starch, sugar cane, and coconut milk in a pan, and stir constantly over low heat to bring to a boil. Strain it in a colander, put it in a jar, and store it temporarily.
In a food processor, add oats, almonds, chickpea flour, oil and maple syrup, stir and spread into small pudding molds. Bake in an oven at 180 ° C for 20 minutes.
Remove the baked tart from the mold and squeeze the lemon curd in the piping bag. Decorate with dried lemons and mint.
The lemon zest is scraped with a special peeler.
Put the ingredients in a pan, heat them, and heat them while stirring to prevent them from burning.
If you don't have chickpea flour, you can substitute wheat flour.
When filling the tart dough into a mold, spread it well with your fingers or mold.
Lemon curd is packed in a piping bag and squeezed out.
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