Vegan Lemon Tart with Fresh Berries
This vegan lemon tart is topped with fresh berries. The filling is bursting with bright, and tangy lemon flavor, while the gluten-free crust is crisp and slightly sweet! Topped with colorful fresh berries this is a spring and summer dessert you won't want to miss!
Servings: 16
Calories: 227kcal
Ingredients
Tart Crust
- 2 cups almond flour blanched
- ½ cup tapioca flour
- ¼ cup oat flour or 1:1 gluten free flour blend
- 2 tablespoon coconut sugar
- ¼ tsp salt
- 5-7 tablespoon water
Tart Filling
- 16 oz vegan cream cheese
- ½ cup full fat coconut milk cream off the top skimmed off
- ⅔ cup organic confectioners sugar or coconut sugar (will have a more runny texture)
- 2 teaspoon vanilla extract
- 4 tablespoon lemon zest
- ½ cup lemon juice
- 3 tbsp corn starch
- ½ teaspoon turmeric for yellow color
Instructions
To Make the Crust
- Preheat the oven to 325 F. In a food processor add almond flour, tapioca flour, oat flour, coconut sugar, and salt. Pulse a few times until combined.
- Add 3 tablespoons of water. Pulse again. If more water is needed add 1 more tablespoon at a time, pulsing in between each addition, until a round ball of dough forms in the food processor. It should be soft, not crumbly, but not too wet!
- Remove the dough from the food processor and transfer to a large piece of parchment paper. Form a ball of dough with your hands. In smooth movements, roll the dough into a large circle until it's about ¼ inch thick.
- Spray the bottom of your tart pan with cooking spray, or line with parchment paper. Place the removable bottom, with the sprayed portion down on top of the rolled out dough. Place the rest of the tart pan over top, and flip the dough so that it is now in the tart pan.
- Gently press the dough on the bottom, and up the sides. With a fork, puncture a few holes on the bottom of the crust. Bake for 20 minutes or until light golden brown.
Make the Lemon Tart Filling
- While the crust is baking prepare the lemon cream filling. Wash and dry your food processor. Place the vegan cream cheese, coconut cream, sugar, vanilla extract, and lemon zest, and lemon juice in the food processor. Pulse until smooth and creamy. You may need to stop a few times to scrape the sides with a spatula to make sure all of the ingredients are fully combined.
- Add the corn starch and turmeric. Pulse a few times to combine. Place the custard in the refrigerator until ready to use.
Assemble the Tart
- Allow the crust to cool completely. Pour the lemon custard into the center of the crust. Smooth with a spatula. Place in the refrigerator and allow to set for a minimum of 8 hours, but 12 hours is best.
- When ready to serve remove from the refrigerator. Top with your favorite fresh berries. Enjoy!
Video
Notes
Tips for Making Vegan Lemon Tart
- If you have a small food processor you may need to work in batches or use a large bowl and a hand mixer to whip the ingredients together.
- Be careful not to overbake the crust. I can become tough if overbaked.
- The corn starch will help thicken the texture of the custard.
- This makes a great make-ahead dessert. If it has the time to set overnight, when you slice into it, you'll get a clean slice.
- Adjust the lemon zest and lemon juice if you like a more subtle lemon flavor.
- Keep covered in the refrigerator for 2-3 days.
Nutrition
Calories: 227kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Sodium: 151mg | Potassium: 34mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg