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

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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.

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.

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.