how to make

Gluten Free Vegan Lemon Tart

by

Health

Time

1h 10m

Cost

Nutrients

254 kcal

Carbs 26 grams

Sugars 9 grams

Total Fats 14 grams

Saturates 4 grams

Fibers 4 grams

Proteins 5 grams

About this recipe

If you are looking for a delicious yet nutritious dessert, this recipe is exactly what you need. Prepared with healthy and wholesome ingredients, this lemon curd tart is gluten-free and vegan. Oat, cashew, and flaxseeds make the pie crust full of flavour and high in fibers, while creamy lemon curd gives this dessert a tangy and refreshing taste.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts

Servings

8

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Ingredients List

Flax Seeds45 g
Water100 mL
Rolled Oat110 g
Cashew Nuts60 g
Rapeseed Oil30 mL
Maple Syrup50 g
Baking Powder5 g
Vanilla Extract0.5 tsp
Vegan Lemon Curd450 g

STEP 1

Let the flaxseeds soak in water for 10 minutes in the fridge.

Ingredients List

Flax Seeds45 g
Water100 mL
Rolled Oat110 g
Cashew Nuts60 g
Rapeseed Oil30 mL
Maple Syrup50 g
Baking Powder5 g
Vanilla Extract0.5 tsp
Vegan Lemon Curd450 g

STEP 2

In the meantime, roast the oats and cashew for 15 minutes at 170°C (338°F).

Then blend them until finely ground.

Ingredients List

Flax Seeds45 g
Water100 mL
Rolled Oat110 g
Cashew Nuts60 g
Rapeseed Oil30 mL
Maple Syrup50 g
Baking Powder5 g
Vanilla Extract0.5 tsp
Vegan Lemon Curd450 g

STEP 3

Combine the ground nuts and oats with soaked flaxseeds, oil, maple syrup, baking powder, and vanilla.

Ingredients List

Flax Seeds45 g
Water100 mL
Rolled Oat110 g
Cashew Nuts60 g
Rapeseed Oil30 mL
Maple Syrup50 g
Baking Powder5 g
Vanilla Extract0.5 tsp
Vegan Lemon Curd450 g

STEP 4

Mix well until the ingredients come together into a sticky and firm dough.

Ease the dough into a loose pie tin greased with oil and flatten to a 5mm thickness.

Ingredients List

Flax Seeds45 g
Water100 mL
Rolled Oat110 g
Cashew Nuts60 g
Rapeseed Oil30 mL
Maple Syrup50 g
Baking Powder5 g
Vanilla Extract0.5 tsp
Vegan Lemon Curd450 g

STEP 5

Cover the pie with baking paper and distribute ceramic baking beads.

Bake the pie for 35 minutes in a pre-heated oven at 170°C (338°F).

Ingredients List

Flax Seeds45 g
Water100 mL
Rolled Oat110 g
Cashew Nuts60 g
Rapeseed Oil30 mL
Maple Syrup50 g
Baking Powder5 g
Vanilla Extract0.5 tsp
Vegan Lemon Curd450 g

STEP 6

Remove the base and allow to cool down.

Spoon the vegan lemon curd over the tart base and level with a spatula. Garnish with berries to taste.

Ingredients List

Flax Seeds45 g
Water100 mL
Rolled Oat110 g
Cashew Nuts60 g
Rapeseed Oil30 mL
Maple Syrup50 g
Baking Powder5 g
Vanilla Extract0.5 tsp
Vegan Lemon Curd450 g