Into a food processor place the almonds, oats flakes,and sesame seeds. Blend at a normal speed for a a few minutes.
The result has to be a kind of ground flour not very fine and not too course. Transfer in a bowl and add 2 pinches of sea salt. vanilla extract and vegan butter. Mix with one hand for less than a minute.
In a tart tin of 20/22 cm press down your dough and bake at 180 degrees for 15 minutes until becomes gold.
In the meanwhile in a still pot add lemon zest, corn flour, sugar and sea salt add soy milk and transfer on the hob at medium temperature stir until your mixture get thicker. It will take around 1 minute.
Pour the lemon cream on the tart and sprinkle the surface with pine nuts.
Back in the oven for 5 minutes.
Let it set for 30 minutes and dust with powder sugar or more fresh lemon zest.
This tart is so easy to make, and even my family, that sometimes are suspicious, they simply loved it!!Last night I had my friend Valda for dinner, and I know she prefers gluten free and healthy dessert! But first of all she likes lemon flavor in cookies and cakes. Therefore in 10 minutes maximum, here my Vegan Lemon Tart. She simply loved it!! Worth to try.