Lemon and blueberry vegan tart

Topped with candied citrus, this vegan lemon and blueberry tart is full of zesty flavour. Try it for a wholesome sweet treat.

8

15m

Note: + Freezing, cooling & 4 hours soaking time

25m

Ingredients

  • 1 1/2 cups (225g) cashews
  • 1 cup (160g) whole almonds
  • 1/4 cup (35g) pistachios
  • 1/2 cup (40g) shredded coconut
  • Pinch of salt
  • 12 fresh dates, pitted, chopped
  • 270ml can coconut cream
  • 1 lemon, rind finely grated, juiced
  • 1/3 cup (80ml) maple syrup
  • Pinch of ground turmeric
  • Blueberries, to decorate
  • Thyme sprigs, to decorate

Candied lemon

  • 2 lemons, thinly sliced
  • 1/2 cup (110g) caster sugar

Method

STEP 1

Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.

STEP 2

Lightly grease a 24cm (base measurement) fluted tart tin with removable base. Line the base with baking paper. Place on a baking tray.

STEP 3

Place the almonds, pistachios, shredded coconut and salt in a food processor. Process until finely chopped. Add the dates and process until very finely chopped and the mixture holds together when pinched. Spoon into prepared tin. Use the back of a metal spoon to push the mixture evenly over the base and side of the tin. Place in the freezer to set.

STEP 4

Drain the cashews and place in a blender. Add coconut cream, lemon rind, lemon juice and maple syrup. Blend until very smooth and creamy. Add turmeric and blend until smooth. Pour into the tart case in tin. Gently tap on the bench to smooth the surface. Place in freezer for 2 hours or until firm.

STEP 5

Meanwhile, to make the candied lemon, line a baking tray with baking paper. Place lemon, sugar and 11/2 cups (375ml) water in a frying pan. Bring to a simmer over medium heat. Cook, turning lemon occasionally, for 20 mins or until the rind is translucent. Transfer lemon to the lined tray. Increase heat to medium-high. Bring syrup in the pan to the boil. Cook for 3-5 mins or until syrup thickens. Set aside to cool completely.

STEP 6

Transfer tart to a serving plate. Top with candied lemon, blueberries and thyme. Drizzle with the lemon syrup.

Dietary information

Vegetarian
Vegan
Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.