Vegan Meyer Lemon Tart

Vegan Meyer Lemon Tart
Print Recipe
Meyer lemons lend their unique flavor profile to this luscious tart – suitable to serve to your vegan friends, and so delicious, your non-vegetarian friends won’t notice the difference unless you tell them. With a light crust and tart and creamy filling, it fits with virtually any diet, including dairy-free, grain-free, and gluten-free as well as vegan.
Vegan Meyer Lemon Tart
Print Recipe
Meyer lemons lend their unique flavor profile to this luscious tart – suitable to serve to your vegan friends, and so delicious, your non-vegetarian friends won’t notice the difference unless you tell them. With a light crust and tart and creamy filling, it fits with virtually any diet, including dairy-free, grain-free, and gluten-free as well as vegan.
Ingredients
Crust:
Filling:
Coconut Whipped Cream:
Servings:
Instructions
The night before:
  1. Make sure to refrigerate the 14-ounce can of full fat coconut milk you’ll be using in the whipped topping overnight.
  2. Place the raw cashews in a bowl of cold water, making sure they are all submerged, and allow them to soak in the fridge overnight.
Crust:
  1. Preheat the oven to 350 degrees F, and lightly grease a 9" pie or tart pan.
  2. Measure the oats, almonds, sea salt, and coconut sugar into a bowl and blend at a high speed until the mixture resembles a fine meal.
  3. Add the maple syrup and the melted coconut oil a little at a time. If it is too dry, you can add up to 1 more tablespoon of melted coconut oil. Stir until the mixture is a loose pastry dough - not too crumbly.
  4. Press into the prepared tart pan evenly across the bottom and up the sides. To press down tighter, cover the pan with a sheet of clean parchment paper, and use a heavy object like a glass to press it and pack it firmly into place. Gently poke a few holes evenly across the surface with a fork to allow hot air to escape without damaging the pie crust.
  5. Bake for about 15 minutes. Then, increase the heat to 375 F, and bake for an additional 5 minutes. The edges should be a golden brown color, with a light browning on the surface of the pastry.
  6. Remove from the oven and allow it to cool.
Filling:
  1. Measure the cashews, coconut milk, Meyer lemon juice and zest – leaving 1 tablespoon for the garnish – maple syrup, coconut oil, and sea salt into a blender.
  2. Blend the mixture until smooth and creamy, and pour into the crust. Use a spatula to spread it evenly.
  3. Refrigerate for at least 2 hours, until set.
Coconut Whipped Topping:
  1. Take the can of coconut cream from the fridge and open it. You will likely have to scoop out the contents into a bowl.
  2. Add the maple syrup, and blend until creamy.
  3. When the tart is set, spread the coconut cream over it evenly, and sprinkle with reserved 1 tablespoon of Meyer lemon zest.
Recipe Notes

Note: You can take 1 tablespoon of the Meyer lemon juice from the filling to add to the crust without changing the flavor.

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