This gluten-free, light vegan lemon strawberry tart will change your mind on vegan dessert! It is filled with a luscious vegan lemon coconut vegan custard and topped with a strawberry jelly. One of the best flavor combinations ever, try it out for yourself and see!
Hey guys! I’m back again with another amazing recipe. This time it is vegan!! How exciting right?!
I finally finished the freelance work that I had to turn in this week and it feels so nice to be able to come back and write for my own blog and connect with my own readers!
One thing that swayed my decision on making this awesome vegan tart apart from the fact that I have been seeing so many different types of vegan tarts on Pinterest is the fact that I had a pantry full of nuts!
A couple of weeks ago the grocery store I shop at had amazing sales on almonds, cashews, walnuts… so I had to get some of course.
I saved my nuts for the sole purpose of making a vegan treat and after seeing the recipe that Numidyum posted on her own blog I had to try it. Plus check out her photo, how can you say no to that!
Her recipe was simple and looked extremely tasty and refreshing, the only issue I had was the fact that I did not have a similar mold, mine was a lot smaller so there were definite changes that needed to be made!
I decided to split her recipe in half and add some lemon zest to make this tart a lemon strawberry vegan tart… yay!! I love lemon tarts combine that with my love of strawberries you get this!
If you didn’t notice yet, I am obsessed with strawberries… So I stuck with the strawberry layer option but I am sure that this would taste amazing with any other berry just make sure that you are using enough!
By the way, I am curious to know if you guys like the decoration of this vegan strawberry lemon tart? Personally, I am in love with the fondant flowers because they add so much to the visual of the whole tart!
If you guys ever want a tutorial on how to work with fondant make sure to let me know 🙂
How to make this Vegan Lemon Tart
Start by blending your nuts, oats, coconut oil, and the sweetener in the food processor. You will know when it is ready when the crust holds itself together when pinched!
In your lined long pan press the crust evenly using a flat measuring cup and refrigerate for 30 minutes.
During this time move on to the first filling layer. Start by heating up the milk, the sweetener, the lemon zest, as well as the corn starch over medium-low heat. Stir continuously to avoid lumps, if any lumps do happen though don’t be scared… Just strain the cream and that should leave you with a silky smooth finish!
Pour this coconut custard over the crust that’s been chilling, return everything to the fridge and move on to the last layer.
For the strawberry gelee (jelly), blend your strawberries, add in the corn starch and the sweetener and cook over medium-low heat while again continuously stirring. When the mixture thickens pour it over the coconut custard and chill one last time.
When it is time to enjoy this, pull it out of the fridge, decorate with some fresh strawberries, lemon zest and mint leaves and enjoy!
Vegan Strawberry Lemon Tart
Vegan Strawberry Lemon Tart
Equipment
- food processor
- Long 14 by 4.5 inch wilton non-stick tart pan
Ingredients
For the crust
- ½ cup roasted unsalted almonds
- ¾ cup oats
- 1 ½ tablespoon date molasses or maple syrup
- 2 tablespoon coconut oil
For the coconut cream
- 1 cup coconut milk (full fat)
- 3 tablespoon maple syrup or agave syrup
- 2 teaspoon lemon zest
- 1 ⅕ tablespoon corn starch
For the strawberry gelée
- 1 ⅕ cup diced strawberries about 200 g
- 3 tablespoon maple syrup or agave syrup
- 2 ½ tablespoon corn starch
Instructions
For the crust
- In a food processor, bend the almonds and the oats together. The mixture should hold itself together when pinched.
- Line the bottom of the long baking sheet with parchment paper and press the crust evenly into the baking pan, refrigerate for at least 30 minutes.
For the coconut cream
- In a medium saucepan, add the coconut milk, the maple or agave syrup, the lemon zest, and the corn starch and cook over medium low heat.
- Continue stirring until this custard thickens, then pour the custard over the crust that has been chilling and return everything back to the fridge for another 15 minutes or until the custard hardens.
For the strawberry gelée
- Blend your strawberries in a blender and strain to remove the seeds.
- Pour the strained strawberries, the maple or agave syrup, and the corn starch in a medium saucepan and cook over medium heat. keep stirring until the mixture thickens.
- Pour the strawberry gelée over the coconut custard and return to the fridge to let the berry layer set.
- Top with fresh strawberries mind leaves and lemon zest (optional)
Notes
- This recipe can be made into a simple strawberry and cream tart by simply omitting the lemon zest!
- Keep this tart in the fridge until you are ready to enjoy it
I mean just look at these layers!! How can you say no to this vegan strawberry lemon tart?
Go ahead and make it now, both your waistline as well as your taste buds will thank you!
Some recipes that might interest you:
- Allergy relief green smoothie bowl
- Berry Chia Seed parfait
- Adaptogen Reishi Chocolate Superfood Biss Balls
- The 20 Minute Strawberry Cashew Milk
Products that I love
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As always, make sure to follow me on Instagram at @Chahinez_tbt and Pinterest. And if you try this recipe out let me know how you like it :)! Have an awesome day and make sure to pin this for later
XO, Chahinez
Eilidh Horder
I am sooooo going to try this. Thank you!
thedisciplinedfoodie
You definitely should it is so tasty! let me know how you like