Vegan Lemon Tart with Crunchy Almond Crust

This tart is sweet and zesty, creamy and refreshing, made with only a bunch of simple, vegan ingredients, perfect as a small dessert to share with a group of friends or family. It combines the crunchy texture of almond crust with the smoothest lemon filling that resembles lemon curd, but is 100% vegan, clean and actually really healthy!

Vegan Lemon Tart with Crunchy Almond Crust

Prep time: 20 minutes, Baking time: 12 minutes, Cooling and refrigerating time: 2 hours 40 minutes

Ingredients:

(for 7” tart mold)

Crust:

1 cup gluten free rolled oats

1 cup almond flour

pinch of salt

2 tbsp coconut oil

2 tbsp pure maple syrup

2 tbsp cold water

Lemon filling:

200ml full fat coconut milk

80ml pure maple syrup

80ml lemon juice

2 tbsp cornstarch

½ tsp agar agar

Instructions:

  1. Prepare the crust first. Add gluten free oats to a food processor and blitz until consistency of rough flour.
  2. Add almond flour and salt to the food processor and blitz to combine with oat flour.
  3. Add coconut oil and blend again. You should have a consistency of wet sand. Keep the blender running while slowly adding maple syrup and cold water, tablespoon by tablespoon. Stop and scrape the sides when necessary. At the end you will get sticky crumbles that hold together easily.
  4. Preheat oven to 350F. Press the crust dough into a lined 7” round tart mold, preferably with removable bottom. Leave the edges high. Make holes in the crust with a fork and bake for 12 minutes. Remove from oven and place on a cooling rack to cool completely. 
  5. Prepare the filling. In a saucepan, heat coconut milk and maple syrup until simmering.
  6. Add lemon juice, cornstarch and agar to a small bowl and use a whisk to combine until powders dissolve.
  7. Slowly pour cornstarch mixture to the pan with simmering coconut milk. Whisk energetically to combine both liquids. Bring to a simmer and cook for about 1 minute, whisking continuously. The mixture will become thick.
  8. Remove from heat and cool to room temperature. Whisk once in a while to make sure the filling stays smooth.
  9. Pour cooled filling into the cooled tart crust. Place in the fridge for a couple of hours to set. Slice and enjoy!
5 from 3 votes
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Zesty Vegan Lemon Tart

Course Dessert
Keyword lemon tart, vegan, vegetarian
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 2 hours 40 minutes

Ingredients

  • Crust:
  • 1 cup gluten free rolled oats
  • 1 cup almond flour
  • pinch of salt
  • 2 tbsp coconut oil
  • 2 tbsp pure maple syrup
  • 2 tbsp cold water
  • Lemon filling:
  • 200 ml full fat coconut milk
  • 80 ml pure maple syrup
  • 80 ml lemon juice
  • 2 tbsp cornstarch
  • ½ tsp agar agar

Instructions

  1. Prepare the crust first. Add gluten free oats to a food processor and blitz until consistency of rough flour.
  2. Add almond flour and salt to the food processor and blitz to combine with oat flour.
  3. Add coconut oil and blend again. You should have a consistency of wet sand. Keep the blender running while slowly adding maple syrup and cold water, tablespoon by tablespoon. Stop and scrape the sides when necessary. At the end you will get sticky crumbles that hold together easily.
  4. Preheat oven to 350F. Press the crust dough into a lined 7” round tart mold, preferably with removable bottom. Leave the edges high. Make holes in the crust with a fork and bake for 12 minutes. Remove from oven and place on a cooling rack to cool completely.
  5. Prepare the filling. In a saucepan, heat coconut milk and maple syrup until simmering.
  6. Add lemon juice, cornstarch and agar to a small bowl and use a whisk to combine until powders dissolve.
  7. Slowly pour cornstarch mixture to the pan with simmering coconut milk. Whisk energetically to combine both liquids. Bring to a simmer and cook for about 1 minute, whisking continuously. The mixture will become thick.
  8. Remove from heat and cool to room temperature. Whisk once in a while to make sure the filling stays smooth.
  9. Pour cooled filling into the cooled tart crust. Place in the fridge for a couple of hours to set. Slice and enjoy!

Do you ever cook vegan receipes? Even though I am not vegan, I just love this vegan lemon tart. Thanks to: Fresh n’ Lean – the nation’s #1 organic meal delivery company for this delicious recipe.

Jenn

Jenn Mitchell is a proud mom, wife and adventure seeker. She’s traveled either solo or with family to 20 countries and 36 U.S. states so far. A former personal trainer, Jenn looks for ways to keep her family fit and active both at home and on the road. Her goal is to inspire other moms and families to live happy and healthy lives.

This Post Has 3 Comments

  1. raju

    really its effect our health

  2. Amos Kingsley

    Hello greeting admi .. I use to look for a way to loose weight too like most people but now I found a product that help me loose weight fast truly active and very good in the health eating ur best delicious mill is not a crime . U can try it ..https://bit.ly/34muS32

  3. Yuki

    May I know what can I use instead of full fat coconut milk?

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