Lemon & Dandelion Tarts

Offered with love by Tara Lanich-LaBrie

In honor of the current Super Bloom, we bring you this gorgeous recipe from our dear friend Tara of The Medicine Circle.

These are Lemon & Dandelion Tarts to celebrate one of the most amazing and beloved flowers of spring, the humble dandelion. The tarts are gluten, dairy, and egg-free with a bright, citrus flavor.

Dandelion flowers are both edible and medicinal, and have a hint of golden sweetness stirred into a lemony base. 

Lemon & Dandelion Tarts

Makes 1 large tart or 7 mini tarts, about 3 inches across. Use a tart pan with a removable bottom if possible.

INGREDIENTS FOR CRUST:

• 2/3 cup chestnut flour OR plain ground almonds or almond flour

• 3/4 cup walnuts or pecans

• 4 soft dates or soaked and pitted dates

• 1 tablespoon maple syrup

• 2 tablespoons melted coconut oil or vegan butter or dairy butter

• Sprinkle of salt

• 1 tablespoon coconut milk or milk of your choice (more milk as needed to form a ball of dough)

DIRECTIONS FOR THE CRUST:

1. Blend all ingredients in a food processor until they form a ball.

2. Evenly spread the dough into the tart pan using your hands and then place it in the freezer to chill while you make the filling. 

INGREDIENTS FOR THE FILLING:

• 1/2 Cup Lemon Juice & Zest of 1 Large Lemon

• 2 Cups Coconut Milk

• 1/4 Cup Dandelion Petals-no bottoms and no white fluff

• 1/3 Cup Honey or Sugar

• 1 Teaspoon Vanilla Extract

• 1/2 Teaspoon Turmeric powder for color

• 3 Tablespoons Corn Starch or Arrowroot Starch (I use a brand called "Let's Do Organic" 

• 1/2 Teaspoon Agar Powder (not flake)

• Dash of salt 

DIRECTIONS FOR THE FILLING:

1. Trim the dandelion petals with scissors so that you are just adding the yellow tops and no white bottoms or green (some green bits are fine, just not the whole bottoms)

2. Add everything except the powders to a medium saucepan over medium heat on the stove, whisking as it warms. 

3. Carefully whisk in the cornstarch and agar until it all thickens, about 3-5 minutes. 

4. Pour it into the tart shell and place in the refrigerator until solid, about 2 hours. 

5. Garnish with violets, violas, and/or dandelions.

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