Gluten Free Lemon Tart
This Gluten Free Lemon Tart recipe is made with a press-in shortbread crust and an easy vegan lemon filling. This delicious dessert is sure to be a crowd-pleaser! Dairy-free, egg-free, and vegan.
Servings 10
Calories 397kcal
Ingredients
Tart Crust
- 1 ½ cups almond flour
- ½ cup + 1 tablespoon gluten-free oat flour
- ¼ teaspoon salt
- 2 tablespoons organic cane sugar
- ⅓ cup olive oil
- 2 tablespoons water
Lemon Filling
- 1 cup raw cashews
- ½ cup lemon juice about 3 medium lemons
- zest of 3 lemons
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup coconut cream*
- pinch or two of ground turmeric, for color
- 3 tablespoons maple syrup
- 3 tablespoon organic cane sugar
- 2 tablespoons arrowroot starch or cornstarch
- organic powdered sugar for dusting, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with cooking spray or olive oil.
- Place cashews in a high powered blender and cover with hot water. Set aside while you prepare the crust or for at least 5 minutes.
Tart Crust
- Whisk almond flour, oat flour, salt, and cane sugar in a medium bowl. Add olive oil and water and stir until a dough forms. The dough should stay together when squeezed with your hands. If it does not, add one teaspoon of water at a time until it does.
- Transfer the crust dough to the prepared tart pan. Bake for 15 minutes and then allow to cool.
Lemon Filling
- Drain cashews and place back into blender. Add remaining filling ingredients to blender. Blend until smooth. Pour filling into parbaked crust. Smooth with spatula. Bake for 16-20 minutes. The edges of the crust should start to turn golden and the middle should be set.
- Allow the tart to cool on a wire rack. Then, chill it in the refrigerator for 2-3 hours or overnight. When ready to serve, remove from tart pan and dust with powdered sugar.
Notes
*Use canned coconut cream or the thickened white coconut cream from the top of a can of coconut milk that has been chilled overnight.
Make sure the melted coconut oil has cooled and the maple syrup is at room temperature, otherwise the combination of hot and cold will cause the mixture to seize. To store: Store in the refrigerator wrapped in plastic wrap or aluminum foil, or in an airtight container for 3-4 days.
Make sure the melted coconut oil has cooled and the maple syrup is at room temperature, otherwise the combination of hot and cold will cause the mixture to seize. To store: Store in the refrigerator wrapped in plastic wrap or aluminum foil, or in an airtight container for 3-4 days.
Nutrition
Serving: 1slice | Calories: 397kcal | Carbohydrates: 29g | Protein: 8g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 122mg | Potassium: 184mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg