Vegan Lemon Tart

Though I do not follow a strict vegan diet, preferring instead a bit of dairy on occasion, I do enjoy experimenting and finding successful vegan substitutes for old classics, as has been my custom over many years now. My latest attempt is this surprisingly light, melt-in-your-mouth French-style lemon tart without the common addition of eggs and butter. In this recipe, I have used coconut milk to acheive a custard-like filling, one of my favorite ingredients that works well in place of yogurt or milk for many classic recipes where those dairy ingredients would usually make an appearance.

Well-suited for special occasions, or anytime one has a hankering for a refreshing dessert, this rather healthy tart, sweetened with maple syrup rather than processed granulated sugar, is also particularly straightforward to make, despite the decidedly impressive appearance after a period of chilling before serving time, and completed with a garnish of sweet fresh raspberries and, for extra tartness, some fresh lemon slices and even a sprinkle of coconut flakes if desired, for the coconut milk does not lead to an overpowering flavor of coconut. The crust features nuts, oats, and some coconut oil to help it all hold together. If gluten-free oats are used, this tart is also suitable for those who avoid gluten in their diets.

Vegan Lemon Tart

Recipe by Lisa Turner Cuisine: French Published on April 18, 2023 Elegant and refreshing French-style lemon tart made with vegan ingredients Preparation: 20 minutes Cooking time: 10 minutes baking time for crust, 8 minutes cooking time for filling Print this recipe Crust: 1 cup rolled oats 1/2 cup raw walnuts 1/2 cup almond flour 1/4 cup coconut oil, melted 2 tablespoons maple syrup 1/2 teaspoon sea salt Filling: 1 cup raw cashews 1 14 oz (400 mL) can coconut milk zest from 1 lemon (1 tsp) 1/2 cup lemon juice 1/4 cup maple syrup 1/2 teaspoon ground turmeric 2 teaspoons arrowroot powder (see note) 1/4 teaspoon sea salt Optional garnishes: 1 small lemon, thinly sliced fresh raspberries unsweetened coconut flakes Instructions: Soak the cashews overnight in water, or in hot water for a least 1 hour. Drain. To make the crust, preheat an oven to 350°F. In a food processor, pulse the oats to a fine flour-like consistency. Transfer to a small bowl. Now add the walnuts to the food processor and pulse into a fine meal. Add the ground oats, almond flour, coconut oil, maple syrup, and salt, and process until well combined. Spoon the dough into a 9-inch round tart pan with a removable bottom. Using a folded over piece of waxed paper or parchment paper, press the mixture down firmly over the bottom and sides of the pan. With a fork, poke several holes over the base of the crust. Place onto a baking sheet and bake until golden brown, 10 to 15 minutes. Let the crust cool for 5 minutes and gently transfer to a wire rack to cool for at least 20 minutes. To make the filling, combine the drained cashews, coconut milk, lemon zest, lemon juice, maple syrup, turmeric, and sea salt in a blender, and blend on medium-high speed until smooth. Add the arrowroot powder and process on low speed for another 15 to 20 seconds until well blended. Pour the filling into a heavy-bottomed medium saucepan. Cook over medium heat, stirring often with a spatula to thicken to a pourable custard-like consistency, about 8 minutes or until it just reaches the boiling point. Quickly pour the filling evenly into the crust. Let the tart cool on the wire rack until it reaches room temperature. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or overnight. To serve, gently remove the sides of the pan. Using a long sharp knife, cut into desired sized slices and garnish with preferred toppings. Leftovers keep well in the refigerator for a few days covered in plastic wrap. *Note: Arrowroot powder acts as a thickening agent. If you do not have arrowroot, substitute 2 teaspooons tapioca starch, 1 teaspoon cornstarch, or 1 teaspoon of agar agar instead. Makes 1 9-inch tart (8 servings)

Other vegan desserts to enjoy from Lisa's Kitchen:

Dark Chocolate Truffle Tart with Mixed Berries in a Teff Crust
Chocolate Cake with Chocolate Filling and Ganache
Raw Cocoa Gingerbread Brownies
Tahini Freezer Fudge