Vegan Lemon Tart (Creamy, Rich, Gluten-Free!)
My vegan lemon tart is made with a nutty crust and tangy lemon curd filling. It's perfect for anyone who enjoys a rich, creamy, citrusy dessert that's completely plant-based. Sweetened with maple syrup and dates, this tart is dairy-free, gluten-free, and refined-sugar-free to accommodate many dietary preferences. It’s a simple yet elegant dessert that everyone will love whether served at a special occasion or just for an everyday treat!
Servings: 12 servings
Calories: 286kcal
Equipment
- 10-inch Flan Tin
- Sauce Pan
Ingredients
For The Crust
- ½ cup raw cashews
- ½ cup pecans
- 1 cup oats
- ¼ tsp salt
- 2 tbsp vegan butter, melted
- 8 pitted Medjool dates
- 1 tbsp maple syrup
For The Lemon Curd Filling
- 3 tbsp cornflour or corn starch
- 3 tbsp unsweetened soy milk
- 2 tbsp lemon zest
- ½ cup lemon juice
- ⅓ cup maple syrup
- 2 cups coconut cream
- ¼ tsp turmeric, optional
Instructions
- Preheat the oven to 350 degrees F / 176 C.
- Place all crust ingredients into a high-speed food processor and blitz until ingredients come together as a dough. This may take anywhere from 3-5 minutes, scraping down the sides throughout this time.
- Press the dough firmly and evenly into a 10 inch flan tin, trim the edges of the crust.
- Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven, set aside to cool.
- Meanwhile prepare the filling by whisking together the cornflour and soy milk to form a slurry.
- Whisk into the cornflour mixture the lemon zest, lemon juice, maple syrup and coconut cream. If using turmeric whisk that into the mixture too.
- Pour the filling mixture into a pot and whisk over medium heat until it thickens.
- Once thick, pour the filling into the prepared crust and smooth off the top.
- Place the tart into the fridge to set for at least 2 hours or overnight.
- Once the filling has set, decorate the top of the tart with whipped coconut cream, toasted shredded coconut, lemon slices or any of your favorite toppings.
Notes
- Slice the tart into 10 equal pieces once it has set.
- Turmeric is added to the filling to add additional color, this is completely optional.
- Coconut cream can be substituted with soy or almond milk.
- Left-over tart can be stored in an airtight container in the fridge for up to 4 days.
- Fresh berries or powdered sugar can also be used to top the tart.
Nutrition
Serving: 1slice | Calories: 286kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 69mg | Potassium: 278mg | Fiber: 3g | Sugar: 10g