A no-bake tart is a dream come true. Do you know what else is a dream come true? A healthy tart made with silken tofu that doesn’t taste like tofu. I think I’ve discovered gold here. The secret to this dessert is the lemon. The combination of fresh lemon juice and zest packs a lemony punch that leaves your palate dancing a bright fresh flavory dance.
When it comes to tart pans, I found this extra long pan one from Wilton. It’s my second one from this company and they don’t disappoint. You can purchase one on Amazon or directly from the Wilton website. You can save a few bucks if you order from Amazon which is what I did.
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No-Bake Lemon Tart
- Total Time: 2.5 Hours
- Diet: Gluten Free
Description
Who’s ready for some no-bake Lemon Tart? This delcious lemon tart is so amazing you wouldn’t even know it was made with tofu.
Ingredients
You will need
- 14x4.5 inch tart pan
- Food processor or hand mixer
- Cutting board
- Sharp knife
- Zester
- Rubber spatula
- Tea towel or cheese cloth
Crust
- 2 cups pitted dates
- 2 cups walnuts
- 1/4 cup rolled oats
- 2 Tablespoons almond meal
- 1/4 Teaspoon fine sea salt
Custard
- 2–12.3 oz Silken style tofu (firm)
- The juice of 2 large lemons
- 1/2 Teaspoon Vanilla
- 1/2 cup agave syrup
- Zest of two lemons (1 packed tablespoon)
- Pinch of fine sea salt (optional)
Topping
- 1 cup blackberries
- 1 cup blueberries
- 1 cup gooseberries
- 1/2 cup pomegranate seeds
Instructions
Crust
- Place dates, walnuts, oats, almond meal and salt in a food processes unit dough pulls away from the sides.
- Press into a 14×4.5 inch tart pan. I use this one
- Place in refrigerator to set for atleast 45 minutes
Custard
- Drain the water from tofu by placing the bricks inside of a tea towel or cheese cloth and squeeze as much water as possible. Tip: The tofu will stick to the towel. Simply open the towel on the counter and scrape with a spoon or spatula.
- Place silken tofu, lemon juice, lemon zest, agave syrup, vanilla and salt inside food processor and blend until very smooth and silky. This could take several minutes. Tip: After two minutes turn of food processor to give it a rest before blending for two more minutes or until silky smooth.
- Fill chilled crust with custard and place back in the refrigerator to set for at least 2-3 Hours.
- Top with Blueberries, blackberries, gooseberries, and pomegranate seeds.
Notes
With the left over dough, you can roll out 1″ or 2″ balls for a quick and nutritious snack.
The filling must completely chilled before topping with berries.
- Prep Time: 2.5 Hours
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 6-8
- Calories: 586
- Sugar: 42
- Sodium: 104
- Fat: 27
- Saturated Fat: 2
- Carbohydrates: 83
- Fiber: 12
- Protein: 14
Keywords: no bake, gluten free, tofu, plant based, nutritious
