This put up could include affiliate hyperlinks. As an Amazon Affiliate, I earn from qualifying purchases. Please learn my disclosure.
My vegan lemon tart is made with a nutty crust and tangy lemon curd filling. It’s excellent for anybody who enjoys a wealthy, creamy, citrusy dessert that’s fully plant-based. Sweetened with maple syrup and dates, this tart is dairy-free, gluten-free, and refined-sugar-free to accommodate many dietary preferences. It’s a easy but elegant dessert that everybody will love whether or not served at an important day or simply for an on a regular basis deal with!
Historically lemon tarts are made with loads of butter, eggs, sugar, and lemon juice. However, my vegan lemon tart filling is made with recent and zippy lemon juice whisked into wealthy coconut cream.
The crunchy crust is constructed from crushed cashews, pecans, and oats held along with dates. These straightforward plant-based adjustments make this eggless lemon tart naturally candy and completely guilt-free! It’s a dish everybody can get pleasure from!
When you’re searching for simpler, mild desserts like this one, you’ll want to try my lemon blueberry cookies which is one other citrus-forward dessert that’s packed stuffed with taste. And I’d additionally advocate attempting my record of 85 wholesome desserts which might be excellent for satisfying your candy tooth!
One of many issues I really like about this vegan lemon tart recipe is that it’s fully soy-free—no silken tofu right here! This makes it an incredible possibility for many who need to eat dairy-free, however are avoiding or limiting soy of their food plan.
The star of the present is the wealthy lemon custard filling, which strikes an ideal stability between tangy and candy. It tastes identical to my lemon bars, which is one other favourite deal with in my family!
This tart is a little bit bit more healthy than conventional desserts and made with all pure complete meals elements. The crust consists of heart-healthy nuts, and the custard is made with lemon juice and coconut cream. It’s calmly sweetened with maple syrup, so it by no means feels too heavy or overly candy.
Plus, the attractive yellow coloration of the custard filling makes it a surprising showpiece to any dessert unfold, excellent for summer time brunch, Mom’s day, Easter, or any time of yr actually! I like to brighten the ultimate product with recent berries, lemon slices, or coconut whipped cream.
Because it’s an excellent straightforward recipe, anybody could make this vegan lemon coconut tart – even should you’re not a seasoned baker. I’ve shared all my prime ideas and clear directions later on this put up so to shortly whip up this tart and impress all of your family members!
Newest Recipe Video!
🥘 Components
My dairy-free lemon tart requires a couple of easy elements, every considered one of which makes this dessert really shine. Discover the total record of elements and vitamin information on the backside of this put up.
Nuts: I take advantage of crushed cashews and pecans to make the bottom of the crust. Nuts are filled with heart-healthy unsaturated fat, Omega-3’s, and loads of fiber (supply). They’re a scrumptious addition to desserts, particularly vegan pie crust.
Oats: I desire oats over plain flour for a whole-grain, gluten-free possibility. I mix the oats into oat flour, which helps bind the flaky gluten-free crust collectively.
Salt: Just a little little bit of salt goes a great distance. It provides taste and enhances the sweetness of the tart.
Vegan Butter: Because the nuts already include loads of wholesome fats, I solely want two tablespoons of vegan butter! Coconut oil additionally works.
Medjool Dates: Dates are naturally very candy and sticky, so that they work double responsibility as each a sweetener and a binder when blended up!
Maple Syrup: I take advantage of pure maple syrup to sweeten each the crust and the filling. It’s vegan-friendly and unrefined.
Cornflour: Cornflour, or cornstarch, is one other ingredient I take advantage of to thicken the filling. You may substitute arrowroot starch or one and a half tablespoons of agar agar powder if wanted.
Soy Milk: I take advantage of soy milk, however any unsweetened plant-based milk works. Coconut milk and almond milk are a few my favorites.
Contemporary Lemons: Contemporary lemon juice is crucial for one of the best vegan lemon tart! I all the time zest the lemon too, because it provides a burst of vibrant lemon taste. When I’m in a pinch I’ve used bottled lemon juice, ensuring it’s 100% pure lemon juice.
Coconut Cream: I take advantage of coconut cream, to not be confused with cream of coconut. It’s much like coconut milk however thicker and unsweetened, making a luscious lemon curd with out the necessity for egg yolks, bitter cream, or cream cheese.
Turmeric: I like to make use of a pinch of turmeric to present the dessert its vibrant yellow coloration.
👩🏽🍳 How To Make A Vegan Lemon Tart
Discover ways to make my scrumptious, eggless, vegan lemon curd tart! Simply observe together with my step-by-step instructions under:
Make Tart Crust: First, I preheat my oven to 350 levels Fahrenheit. Then, I place all of the crust elements right into a meals processor and pulse till the combination comes collectively, which often takes about 3 to five minutes.
I cease often to scrape down the edges with a spatula to make sure every thing is properly mixed.
Press Into Tart Pan: Subsequent, I evenly drop the crust combination into the tart pan, urgent it firmly into the tin till it’s fully lined. I trim the sides of the crust to make it neat.
Bake Crust: Now, I bake the crust within the preheated oven till it’s calmly golden, which takes about 8 to 10 minutes. After baking, I rigorously take away the crust from the oven and set it apart to chill.
Make Slurry: To begin, I make a slurry by combining the cornflour and soy milk in a big bowl and setting it apart.
Mix Further Components: Subsequent, in a mixing bowl, I whisk the lemon zest, recent lemon juice, maple syrup, and coconut cream into the slurry combination. If I’m utilizing turmeric, I add it at this stage as properly.
Warmth & Whisk To Thicken: Then, I pour the tart filling right into a medium saucepan and whisk it over medium warmth till it thickens to the fitting consistency.
Add Filling To Crust: As soon as the combination thickens, I rigorously pour it into the pastry crust and easy off the highest.
Chill & Serve: Then, I place the tart within the fridge and let it set for at the least 2 hours, although I desire to go away it in a single day for one of the best outcomes. When it’s prepared, I enhance my vegan tart with my favourite toppings and serve it as much as get pleasure from!
My #1 Secret Tip for this vegan gluten-free lemon tart recipe is to all the time make sure that the tart shell is totally cooled earlier than including the lemon filling.
If I add the filling whereas the crust continues to be heat, it will probably trigger the filling to separate or curdle.
To keep away from this difficulty, I let the crust cool completely on a wire rack after baking. This permits the warmth to dissipate evenly, making certain that the crust stays crisp and the filling stays easy when poured in.
Additionally, cooling the crust fully additionally helps in reaching a clear, exact minimize when serving the tart. By taking this further step, I assure a gorgeous lemon tart each time.
Different Suggestions To Maintain In Thoughts:
- Maintain the Warmth Low: I preserve the warmth low sufficient in order that the curd is simmering however not boiling. If it boils it’ll curdle and gained’t have the fitting style or texture.
- Whisk Constantly: I repeatedly whisk the curd over medium warmth till it thickens. I don’t stroll away or let the curd come to a boil. It would take a bit longer for the curd to thicken, however I keep affected person and preserve whisking.
- Refrigerate In a single day: For one of the best outcomes, I let the vegan lemon custard tart refrigerate in a single day. This provides it ample time to arrange for straightforward slicing.
📖 Variations
Attempt a few of my straightforward variations under while you need to change issues up!
Vegan Lemon Meringue Tart: I prime the tart with vegan meringue constructed from aquafaba for a pleasant twist. To make meringue, I take advantage of one can of the aquafaba (chickpea liquid), whisking with an electrical whisk in a bowl for about 2 minutes till thick. Then, add in 1 cup of icing sugar, ½ teaspoon vanilla, and ½ teaspoon lemon juice and whisk till a stiff peak is shaped.
Vegan Lemon Tartlets: To make this recipe into mini tarts, I take advantage of silicone muffin molds. I press the crust combination into every mould, bake till golden brown, then pour the filling into every mould and refrigerate in a single day. As soon as set, I rigorously push the mini lemon tartlets out of the molds and serve.
Vegan Meyer Lemon Tart: I take advantage of Meyer lemons for a candy, floral style that provides a singular taste to the tart.
No-Bake Vegan Lemon Tart: When I’m within the temper for a no-bake possibility, I press the crust combination into the tart pan and refrigerate as an alternative of baking. I then pour the vegan lemon curd filling into the crust as directed and refrigerate till it’s set.
Further Candy Or Tangy: To regulate the sweetness, I add extra maple syrup or dates. For a tangier taste, I improve the quantity of lemon juice or zest.
🍽 Serving Recommendations
I really like making this egg-free lemon tart as a dessert of afternoon pick-me-up, served together with different goodies. Listed here are my favorites:
Toppings: I’ll usually add toppings to make the tart each scrumptious and exquisite! Contemporary strawberries, coconut whipped cream, lemon slices, recent mint, edible flowers, recent fruit, chopped nuts, and granola are all nice choices for a garnish.
Drinks: I like to get pleasure from this tart with a refreshing glass of natural tea, honeydew milk tea, a vegan coquito scorching espresso, or an iced ube latte.
🧊 Storing And ♨️ Reheating
Storing a lemon tart correctly is essential to protecting it recent and scrumptious. Right here’s how I guarantee my tart stays in excellent situation till it’s able to be loved once more.
Refrigeration: I switch any leftover lemon tart slices to an hermetic container and retailer them within the fridge. They’ll preserve properly for 3-5 days.
Freezing: I make sure that to let it cool fully and agency up within the fridge first. Then, I wrap every slice tightly in plastic wrap to stop freezer burn and switch them to a freezer-safe container. The tart will preserve within the freezer for as much as one month. Once I’m able to get pleasure from it once more, I switch the specified quantity of slices to the fridge. I allow them to defrost of their plastic wrapping in a single day.
❓ Recipe FAQs
There are a pair assessments I do to ensure my lemon curd is thick sufficient. First, indicator that the curd is prepared is when it coats the again of a spoon. Moreover, it ought to go away a transparent path when working a clear finger by way of it.
The crust is prepared when it turns a lightweight golden brown. You don’t need it to be too darkish, as it’ll proceed to prepare dinner barely after you take away it from the oven. When you see any spots that look burnt, it’s finest to take it out a little bit earlier subsequent time.
If the tart crust is just too crumbly, it’s a fairly straightforward repair! I like to recommend including a bit extra melted vegan butter or a couple of extra dates, as these elements will assist bind every thing collectively right into a well-formed crust.
If you’re eager to make my vegan lemon tart with out a tart tin, no worries! You need to use a pie dish and even silicone muffin molds to make mini tarts. Simply you’ll want to alter the baking time as wanted.
Wish to Save This Recipe?
Enter your e mail & I’ll ship it to your inbox. Plus, get nice new recipes from me each week!
By submitting this type, you consent to obtain emails from The Choosy Eater.
Love this vegan dessert recipe? Please go away a 5-star score 🌟 within the recipe under and/or a assessment within the remark part additional down the web page!
You can even FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see extra scrumptious, wholesome, family-friendly meals, and in case you have any questions, I’m right here to assist!
📋 Recipe Card
Vegan Lemon Tart (Creamy, Wealthy, Gluten-Free!)
My vegan lemon tart is made with a nutty crust and tangy lemon curd filling. It is excellent for anybody who enjoys a wealthy, creamy, citrusy dessert that is fully plant-based. Sweetened with maple syrup and dates, this tart is dairy-free, gluten-free, and refined-sugar-free to accommodate many dietary preferences. It’s a easy but elegant dessert that everybody will love whether or not served at an important day or simply for an on a regular basis deal with!
Servings: 12 servings
Energy: 286kcal
For The Lemon Curd Filling
- Slice the tart into 10 equal items as soon as it has set.
- Turmeric is added to the filling so as to add extra coloration, that is fully non-obligatory.
- Coconut cream may be substituted with soy or almond milk.
- Left-over tart may be saved in an hermetic container within the fridge for as much as 4 days.
- Contemporary berries or powdered sugar will also be used to prime the tart.
Serving: 1slice | Energy: 286kcal | Carbohydrates: 23g | Protein: 4g | Fats: 22g | Saturated Fats: 13g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 1g | Sodium: 69mg | Potassium: 278mg | Fiber: 3g | Sugar: 10g
