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Lemon and blueberry vegan tart recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Vegan lemon blueberry tart, perfect make-ahead dessert.
Ingredients:
  • 225g cashew
  • 160g almond
  • 35g pistachio
  • 12 fresh dates, pitted, chopped
  • 270ml can coconut cream
  • 80ml maple syrup
  • Pinch of ground turmeric
  • Blueberries, to decorate
  • Thyme sprigs, to decorate
  • 2 lemons, thinly sliced
  • 110g caster sugar
Instructions:
  • In a large bowl, generously cover cashews with boiling water. Allow them to soak for 4 hours.
  • Prepare a 24cm fluted tart tin by lightly greasing it with a removable base and lining the base with baking paper. Set the tart tin on a baking tray.
  • In a food processor, combine almonds, pistachios, shredded coconut, and salt. Pulse until finely chopped. Add dates and pulse until mixture is finely chopped and holds together when pinched. Spoon into prepared tin and use the back of a metal spoon to press the mixture evenly over the base and sides of the tin. Chill in the freezer until set.
  • 1. Drain the cashews and transfer them to a blender. Combine them with coconut cream, lemon zest, lemon juice, and maple syrup. Blend until the mixture is velvety and creamy. Incorporate turmeric and blend until smooth. Fill the tart tin with the mixture. Lightly tap the tin on the counter to even out the surface. Set in the freezer for 2 hours, or until set.
  • For the candied lemon, line a baking tray with parchment paper. Combine lemon, sugar, and 1 1/2 cups (375ml) water in a frying pan. Simmer over medium heat, turning occasionally, for 20 mins until rind is translucent. Then, transfer the lemon to the lined tray. Increase heat to medium-high, boil the syrup in the pan for 3-5 mins until thickened. Allow it to cool completely before using.
  • Place the tart on a serving plate and generously adorn it with candied lemon slices, fresh blueberries, and fragrant thyme leaves. Finish by elegantly drizzling the lemon syrup over the top.

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