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Strawberry lemon vegan tart
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5 from 1 vote

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!
Cook Time15 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: American, French, vegan
Keyword: healthy dessert, Strawberry lemon vegan tart, vegan, vegan healthy dessert, Vegan tart
Servings: 8

Equipment

  • food processor
  • Long 14 by 4.5 inch wilton non-stick tart pan

Ingredients

For the crust

  • 1/2 cup roasted unsalted almonds
  • 3/4 cup oats
  • 1 1/2 tbsp date molasses or maple syrup
  • 2 tbsp coconut oil

For the coconut cream

  • 1 cup coconut milk (full fat)
  • 3 tbsp maple syrup or agave syrup
  • 2 tsp lemon zest
  • 1 1/5 tbsp corn starch

For the strawberry gelée

  • 1 1/5 cup diced strawberries about 200 g
  • 3 tbsp maple syrup or agave syrup
  • 2 1/2 tbsp 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