This delicious Vegan lemon tart recipe is featured in Issue 9 of ele Magazine, The Green Edition.
Our zingy and colourful sunshine lemon tart that is egg and dairy free and has a beautiful smooth textured lemon filling.
Recipe and Images by Jo O’Keefe for ele Magazine.
Vegan Lemon Tart
100 grams almonds
100 grams walnuts
100 grams fresh pitted medjool dates
1 tablespoon maple syrup
2 tablespoons melted coconut oil
1 cup of oats
2 cups of coconut milk
1/2 cup lemon juice
1/4 cup orange juice
Zest of 1 lemon
1/3 cup of coconut sugar or castor sugar
1 sheet of agar
3 tablespoons of cornflour mixed with 3 tablespoons of almond milk
Pre-heat oven to 175C.
In a food processor blend together all of the base ingredients.
Press this mixture firmly into the base and sides of a tart or flan tin with a removable base.
Bake in oven for 15 minutes (base should be lightly brown).
Remove from oven and allow to cool.
In a saucepan add all of the filling ingredients.
Bring to the boil and whisk until the mixture thickens, this will take 1-2 minutes and suddenly it will turn into a lovely smooth thickened silky mixture.
Pour over the base immediately and quickly smooth it flat. Refrigerate for 2 hours.
Garnish the top with fresh berries and lemon slices.
ele Tip – This tart is best eaten within two days and isn’t suitable to freeze.