This lovely desserts comees to you with the radiance of the sun. A 100% plant-based lemon tart with an almond date crust. This tart filling reminds me of a slightly firmer lemon meringue filling. Fresh, fresh, fresh!! Paird with fresh strawberries and whipped coconut cream, this lemon tart will send you over the rainbow.
I put the tart in lemon tart with just the right amount of fresh lemony goodness! Zest is one of those ingredients that really elevates lemon flavors without the need to use extracts. Extracts can often give baked goods a chemical taste.
What is a Plant-Based Lemon Tart?
Essentially, a tart is a baked dish consisting of a filling over a pastry base, and most generally involving fruit, but not exclusively. A plant-based lemon tart, is a dessert that is made with 100% plant materials. Well, not leaves or twigs – just no dairy or eggs in this tart. The sweetener is agave.
A tart would be perfect for a late brunch, friends getting together over wine and dessert, or a great ending to a perfect meal.
How to make a Plant-Based Lemon Tart
Almonds: I use fine quality raw almond for the crust. I find that raw almonds have a richer flavor than dr roasted. For a more impactful flavor you can use roasted almonds.
Medjool Dates: Medjool dates are the best! Medjool dates helps with sweetness and is also a great binder. They are more plump, juicy and caramelly than the average date.
Rolled Oats: I use a a basic rolled for this tart crust. Don’t use instant oats. Instead use the 5-7 minute kind.
Agave syrup: A nectar like no other. A low indexed sweetener that is derived from the Blue Agave plant and is the main ingredient in tequila.
Coconut oil: Not only adds a really nice subtle coconut flavor, coconut oil is an importnat fat, and acts as a binder when chilled. It will help keep the crust togther.
Lemons: Fresh ripe lemons from the market. I find the lemons that have a vibrant yellow color and are plump, not too firm.
Agar Agar: Agar is my absolute favorite binder to use. Agar-Agar is a jelly-like substances, derived from red algae. Agar is an excellent plant-based substiture for gelatin.
Cornstarch or arrowroot: These will also help the filling transform into a custard when heated.
Almond milk: I use almond milk to dissolve the cornstarch. Do so creates a slurry. Creating a slurry creates a lump-free custard.
Coconut milk: Unsweetened coconut milk by Califia Farms is AMAZING! It’s thick and creamy. A perfect base for this lemon tart filling.
Sugar or syrup: This is the sweetener for the filling.
Turmeric powder: Turmeric powder gives many foods and desserts a natural yellow-orange. Turmeric is a much healthier form of food coloring than the commercial dyes.
Sea Salt: Just a dash will do ya! A dash of salt will pull all the ingredients together and elevates flavors.Print