Time 1h 10m
The lemon tart is a refreshing French dessert that usually consists of a pastry shell with a lemon-flavoured filling. Although delicious, the classic recipe is high in sugars and fats and may not be suitable for those on a specific diet.
Our gluten-free and vegan lemon tart, instead, is a healthier and allergen-free variation. It is in fact our mission at Foodaciously to help you enjoy the food you love without having to worry about diets and allergies, and you can get two healthy recipes a week just by subscribing to our newsletter.
Ground toasted oat flakes and cashew nuts, flaxseeds, and maple syrup make a gluten-free crust that bursts with flavour and nutrients. In fact, these ingredients provide loads of fibres (an amazing 4g for serving!) and also antioxidants and omega-3.
The pastry case is then filled with a tangy and creamy vegan lemon curd. You can find our easy step-by-step recipe here. We recommend preparing the lemon filling ahead and keep it in the fridge before use.
If you are new to baking or just want to improve your skills, check out our essential baking guide, success guaranteed!
- Ground Flaxseeds
- Rolled Oat
- Cashew Nuts
- Rapeseed Oil
- Maple Syrup
- Baking Powder
- Vanilla Extract
Combine the flaxseeds with water and place in the fridge for 10 minutes or until the seeds have absorbed the water (1).
In the meantime, spread the oat flakes and the cashew nuts over a non-stick baking tray.
Roast for 15 minutes at 170°C (338°F) or 150°C (302°F) for fan ovens until the nuts are golden (2).
Next, blend them until finely ground.
In a clean bowl add ground nuts and oats, soaked flaxseeds, oil, maple syrup, baking powder, and vanilla (1).
Mix well until the ingredients are well incorporated and come together into a sticky and firm dough.
Transfer the dough onto a loose pie tin greased with oil and flatten it down to a 5mm thickness (2).
Cover the pie with baking paper and distribute ceramic baking beads over the entire surface and in particular around the edges (1).
Bake the pie for 35 minutes in a pre-heated oven at 170°C (338°F) or at 150°C (302°F) for fan ovens until the crust is golden and crisp.
Remove the base and allow to cool down over a wire rack.
To prepare the lemon cream follow our easy step-by-step recipe. Spoon the vegan lemon curd over the tart base and level with a spatula. Then, garnish with berries and almond and coconut flakes according to taste.
Enjoy you delicious raw vegan lemon tart!
Use only oat flakes for a nut-free version of this lemon pie.
Refrigerate the pie crust for 10 minutes before baking in the oven to retain the shape and prevent spreading during cooking time. To learn more or for more baking hacks, check out our essential baking guide.
Try to add cocoa powder to the pie dough for extra flavour.
Store this vegan lemon tart in the fridge for up to 5 days.