Dried lavender imparts delicate floral notes to the luscious lemon filling of this tea-time tart. It all starts with a homemade oat and almond crust, which gets a hint of natural sweetness from the mashed banana that’s used as a binding agent. The crust is par-baked until golden brown and then filled with the creamy lemon-lavender filling, which gets its bright yellow color from a dash of turmeric. Agar powder, a vegan substitute for gelatin, helps set the velvety consistency of the tart, ensuring each bite has a luxurious mouthfeel. Serve this gorgeous treat as the final course at your next springtime soirée!
Tips: To make this tart gluten-free, be sure to use certified gluten-free oats. For a more colorful presentation option, you can plate slices of this lemony tart with an assortment of fresh berries (2 cups total), such as strawberries, blackberries, blueberries, and/or…