Pastries, heavy sauces and beaucoup of fromage – you could be forgiven for thinking that French food is anything but healthy. Inspired by the best of Gallic cuisine, Delphine de Montalier’s Raw Food French Style is nothing short of a revelation. Eating raw food doesn’t have to mean the same-old salads either – this is a cookbook full of inspiring recipes, packed with intriguing flavours. Focusing on seasonal, fresh ingredients, and packed with beautiful images to accompany the recipes, the book is a joy to read. And particularly for reinvented classics such as this delicious – and saintly – Raw Lemon Tart.

raw lemon tart

  • 170g blanched whole almonds
  • 50g pine nuts
  • 13 pitted dates
  • 3 tbsp honey
  • Zest of 2 organic lemons
  • 1-2 tbsp water
  • 150 g cashew nuts
  • 1 tsp pure vanilla powder
  • Juice of 2 lemons
  • 4 tbsp coconut oil

 

 

To make the pastry case for the tart, first remove the zest from both lemons using a fine zester tool to scrape away tiny pith-free shreds. Reserve the zested lemons for the lemon juice for the filling. Follow the instructions for mixture before blending and reserving the remaining zest for a final garnish.

Soak the almonds in a small amount of warm water for at least an hour. Drain them and blend with the pine nuts, dates, honey and enough water to obtain a reasonably smooth mixture. The dough should be very well mixed and should not stick to your fingers.

raw lemon tart recipe

Use the palms of your hands to spread out the dough in a tart tin with a removable base. With the flat, damp base of a glass, continue to press the dough into the tin. Remove any excess dough from around the edges.

For the filling, drain the cashew nuts and blend them in a food processor or blender with the vanilla powder, lemon juice and coconut oil, to obtain a smooth mixture. Pour the mixture into the pastry case, and refrigerate the tart for at least 2 hours. Garnish with lemon zest before serving.