Vegan Strawberry Lemon Tart
Guilt-free. filling, and satisfying vegan strawberry lemon tart. With a flavorful almond crust and two distinct layers of coconut custard and strawberry gelée, this is definitely the best dessert option this summer!
Servings: 8
Calories:
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