Skip to main content

Lemon and lime vegan tarts

Skip to IngredientsSkip to Method

For a citrussy coconut dream dessert, these Lemon and Lime Vegan Tarts will be enjoyed by all. Quick and easy recipe, too.

  • Makes8
  • Prep time15 minutes, + freezing & 4 hours soaking time
Lemon and Lime Vegan Tarts


  • 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 lime, rind finely grated, juiced
  • 1/3 cup (80ml) maple syrup
  • Lemon and lime slices, to serve
  • Lemon and lime zest, to serve
  • Mint leaves, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
  2. Step 2

    Lightly grease eight 8cm (base measurement) fluted tart tins with removable bases. Place the tins on a baking tray.
  3. Step 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. Step 4

    Drain cashews. Place in a blender with the coconut cream, lemon rind, lemon juice, lime rind, lime juice and 1/4 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. Step 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.