Vegan Lemon Tart

This Vegan Lemon Tart is my adaptation of the classic French dessert. My version is a no-bake, gluten free, dairy free delicious dessert that is perfect to serve to guests.

4.75 from 4 votes

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Category: Raw Desserts

Cuisine: French

Keyword: gluten free dessert, lemon tart, vegan

Prep Time: 20

Inactive Time: 4

Total Time: 4 20

Servings:

Calories: 686kcal

Author: Vanessa Gengaroli

Equipment

2 small tart pans approximately 5.12 inches/13cm in diameter

Ingredients

Base

6 medjool dates pits removed
1/2 cup cashews or macadamias or almonds
1/2 cup shredded coconut

Lemon Coconut Cream

1/2 cup cashews or macadamias, soaked for a minimum 4 hours
14.1 oz coconut cream placed in the fridge for a minimum 4 hours
1 lemon juiced
1 tablespoon maple syrup

Topping

Handful Blueberries

US Customary - Metric

Instructions

Make the bases. Process the medjool dates, macadamias/cashews and dessicated coconut in a food processor or high speed blender until it resembles fine crumbs and sticks together when pressed. Place into 2 small tart molds lined with cling wrap (or silicine molds if you have them) and press down to form the base. Place them in the freezer to set for a minimum 4 hours
Make the lemon cream. Scrape out the cream from the can (leaving the liquid) and place in a blender with the lemon juice, macadamias and maple syrup, blending for a few minutes until the mixture is nice and smooth. Place in the bowl and refrigerate for a minimum 4 hours.
To serve. When ready to serve, remove the tarts from their pans, remove the cling wrap (if using) and place the lemon cream into each tart. Top with the blueberries

Notes

These are quite rich so one tart comfortably serves two people.
Add a few drops of lemon essential oil when making the lemon cream. It will really intensify the flavor.
The four hours inactive time is the time it takes to soak the nuts for the lemon cream and the time it takes to set the bases in the freezer, which you can do at the same time.

Nutrition