This delicious Vegan lemon tart recipe is featured in Issue 9 of ele Magazine, The Green Edition.
Follow ele on Instagram here. Click here to subscribe and receive the latest issue of ele Magazine delivered direct to your door or click here for the digital edition available across the globe!
Our zingy and colourful sunshine lemon tart that is egg and dairy free and has a beautiful smooth textured lemon filling.
Base 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
Filling 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
Method
Base 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.
Filling 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.
This delicious Vegan lemon tart recipe is featured in Issue 9 of ele Magazine, The Green Edition.
Follow ele on Instagram here. Click here to subscribe and receive the latest issue of ele Magazine delivered direct to your door or click here for the digital edition available across the globe!
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
Ingredients
Base
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
Filling
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
Method
Base
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.
Filling
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.
Want more? See more delicious lemon recipes here, including our famous Italian Olive Oil and Lemon Cake.
Share this:
Like this: