Vegan Lemon Tart
This vegan lemon curd tart with a crispy gluten-free almond-oat walnut crust is easy to make, refreshing, and tastes best with fresh strawberries or whipped coconut cream! It’s definitely the perfect simple dessert for warm spring or summer days that anyone will love!
Ingredients
- ⅔ cup almonds
- ¾ cup walnuts (or sub another ⅔ cup of almonds)
- 1 cup rolled oats (gluten-free, as needed)
- 3.5 oz soft Medjool dates (pitted)
- 1 tbsp agave syrup (or maple syrup)
- 2 tbsp coconut oil (melted)
- 2 cups coconut milk
- ½ cup lemon juice (freshly squeezed)
- zest of 1 organic lemon (grated)
- ⅓ cup sugar (or syrup)
- ½ tsp agar
- 3 tbsp cornstarch (+ 3 tbsp almond milk)
- ½ tsp turmeric (optional for yellow color)
- fresh strawberries
- organic lemon slices
Directions
- 1
Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
- 2
Preheat the oven to 356°F (180°C) and lightly grease a 10-inch tart pan with a removable base (or springform pan or pie dish).
- 3
Place all ingredients for the lemon filling in a saucepan and whisk to combine (make sure the agar and cornstarch have completely dissolved). Bring to the boil, stirring constantly, then reduce the heat and simmer for another 1-2 minutes, until it has thickened slightly.