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Lemon and lime vegan tarts

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Lemon & lime vegan tarts


15 mins (+ freezing & 4 hours soaking time)







Lemon & lime vegan tarts


  • 1½ cups (225g) cashews
  • 1 cup (160g) whole almonds
  • ¼ cup (35g) pistachios
  • ½ cup (40g) shredded coconut
  • Pinch of salt
  • 12 fresh dates, pitted, chopped
  • 270ml can coconut cream
  • 1 lemon, rind finely grated, juiced
  • 1 lime, rind finely grated, juiced
  • ⅓ cup (80ml) maple syrup
  • Lemon and lime slices, to serve
  • Lemon and lime zest, to serve
  • Mint leaves, to serve


  1. Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
  2. Lightly grease eight 8cm (base measurement) fluted tart tins with removable bases. Place the tins on a baking tray.
  3. Place almonds, pistachios, shredded coconut and salt in a food processor. Process until finely chopped. Add dates. Process until very finely chopped and mixture holds together when pinched. Spoon mixture evenly among prepared tins. Use the back of the spoon to press mixture evenly over base and side of each tin. Place in the freezer to set.
  4. Drain cashews. Place in a blender with the coconut cream, lemon rind, lemon juice, lime rind, lime juice and ¼ cup (60ml) of the maple syrup. Blend until mixture is very smooth and creamy. Pour mixture evenly among tart cases in the tins. Gently tap on bench to smooth surfaces. Freeze for 2 hours or until firm.
  5. Transfer the tarts to serving plates. Top with lemon and lime slices, lemon and lime zest and mint. Drizzle with remaining maple syrup. Serve frozen or at room temperature.