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Vegan No-Bake Lemon Tart

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5 from 1 review

This Vegan No-Bake Lemon Tart has a bright custard that is perfectly sweet and perfectly tart inside a date, nutty, oat crust. It’s so beautiful, no one will guess how easy it was or that it is gluten-free!

Ingredients

Scale

 

For the Tart Crust:

  • 1 cup rolled oats, regular or gluten-free
  • 1 cup raw almonds
  • ½ cup soft pitted Medjool dates (about 6 dates)
  • 2 tbsp coconut flakes
  • 2 tbsp maple syrup or agave syrup
  • 2 tbsp coconut oil melted
  • Pinch of salt

For the Lemon Curd Filling:

  • 2 ¼ cups full fat coconut milk
  • 3/4 cup fresh squeezed lemon juice
  • 1 tsp lemon zest
  • 1/3 cup vegan sugar
  • 3 tbsp cornstarch
  • 3 tbsp plant milk
  • 1 tbsp powdered agar agar
  • ¼ tsp turmeric powder
  • Pinch of salt

To Garnish

  •  Red currents
  • Fresh strawberries, halved
  • Fresh basil leaves
  • Edible flowers

Instructions

1.     Line a 9-inch tart pan with a circular piece of parchment paper. This step is important, or the crust will stick to the pan making removal difficult.

2.     Place almonds, oats and coconut flakes in a blender or food process until a it turns into a course flour (2-3 mins). 

3.     Add dates, melted coconut oil and syrup and salt. Process until the mixture sticks together.  If it is too dry or falls apart, add another date and process again.

4.     Transfer mixture to your prepared pan. Press down firmly with your fingers or place a square piece of parchment paper over the crust. Using the bottom of a drinking glass press down firmly going up the sides to create an even tart shell.

5.     Place in fridge and make the lemon curd.

6.     Place a medium sized saucepan on the stove with no heat. Combine all ingredients for the lemon curd and whisk to combine.  It is important the cornstarch agar agar have completely dissolved. Turn heat to medium/high. Bring mixture to a boil, stirring constantly. Reduce the heat to low/medium and simmer for another 4-5 mins, until the curd has thickened slightly.

7.     Pour the mixture into the pie crust. Allow to cool at room temp before placing in the fridge (about 30mins). Refrigerate for at least 3 hours or overnight to set the filling.

8.     Garnish with cut strawberries, red currents basil leaves and edible flowers.