Indulge in this heavenly vegan Luscious Lemon Delight Tart boasting a crispy, gluten-free almond-oat walnut crust. This refreshing dessert pairs beautifully with fresh strawberries or a dollop of whipped coconut cream, making it the ideal treat for warm spring or summer days.
Preheat the oven to 356°F (180°C) and lightly grease a 10-inch tart pan with a removable base.
2
In a food processor, blend almonds, walnuts, and rolled oats into a coarse flour.
3
Add Medjool dates, agave syrup, and melted coconut oil to the food processor and blend until the mixture sticks together. Add a splash of water or non-dairy milk if the mixture seems too dry.
4
Press the mixture evenly into the prepared tart pan, forming a crust.
5
Bake the crust in the preheated oven for 15 minutes, then set aside to cool completely.
6
In a saucepan, combine coconut milk, lemon juice, lemon zest, sugar, agar, cornstarch, and turmeric. Whisk well, ensuring the agar and cornstarch have dissolved.
7
Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for 1-2 minutes until it thickens slightly.
8
Pour the lemon filling into the cooled tart crust and let it cool at room temperature for about an hour.
9
Refrigerate the tart for at least 3 hours, or overnight, until the filling has set.
10
Garnish the tart with fresh strawberries and lemon slices before serving.
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