Raw Lemon Tart

Put all the ingredients into the Vitamix container in the order listed and secure the lid.

Select speed 1, turn the machine on and quickly increase to the highest speed.

Use the tamper to effectively press the ingredients into the blades whilst processing.

Blend for 45-60 seconds or until the ingredients are starting to hold together, forming a rough dough.

Stop the machine and press the mixture into a lined cake tin (make sure to mould up the sides about 2cm so you can fill it with the lemon mixture).

Place your crust into a food dehydrator and dehydrate for about 6 hours at 43 degrees Celsius. If you don’t have a dehydrator you can set the base in a freezer for about 1 hour.

Place the agar agar into a bowl and dissolve with about 2 Tbsp of very hot filtered water. Once dissolved, let cool to room temperature.

Put all the ingredients into the Vitamix container in the order listed and secure the lid.

Select speed 1, turn the machine on and quickly increase to the highest speed.

Use the tamper to effectively press the ingredients into the blades if required whilst processing.

Blend for 30-60 seconds or until smooth and stop the machine.

Pour the lemon filling into the prepared crust and place in the fridge for about 4-6 hours or until set and chilled.

Garnish with strawberries and kiwi fruit.