Today I am really excited to show you this vegan lemon tart recipe! Not only did it turn out better then expected, it actually was pretty easy to make. So without any further ado I give you the magnificent vegan coconut lemon tart (oh and did I mention it’s gluten free too)?
The raspberries and blueberries on this Coconut Lemon Tart are a subtle nod to Old Glory. A simple, understated reflection of our national colors that doesn’t require layering vanilla ice cream, raspberry sorbet and blue cake. Ain’t nobody got time for that.
I am in love with my dual lemon/lime squeezer that I ordered on Amazon. Such a time saver and makes juicing citrus so much easier!
If you like lemon bars, you will love this dessert. If you’re a fan of coconut AND lemon bars, then you’ll REALLY love this dessert. This flavor combo rocks. It’s even better when topped with homemade whipped coconut cream, which is worth the extra effort, trust me.
If you have tofu-phobia and this recipe freaks you out because it has tofu in it—stop freaking out. It’s no big deal. I promise. It’s more or less a flavorless filler that takes on the flavors of the other ingredients like lemon, sugar and coconut. This is about the easiest way to use tofu. No pressing required. Just open the package, drain off the liquid and dump it in the blender.
- 2½ cups millet flour
- 1 cup almond flour
- ½ tsp sea salt
- ½ cup coconut oil
- ½ cup maple syrup
- 1 lb. silken tofu, drained
- 1 cup vegan natural cane sugar
- ¼ cup maple syrup
- 2 Tbsp lemon zest
- ½ cup + 2 Tbsp fresh lemon juice
- 1 tsp coconut extract
- ½ tsp baking powder
- ¼ cup arrowroot starch/flour
- a few drops of yellow food coloring (optional)
- 1-2 Tbsp vegan powdered sugar
- 20 blueberries and 13 raspberries for garnish (optional)
- Pre-heat oven to 350. To make the crust, add millet flour, almond flour and salt to food processor; pulse to combine. Over a low flame, heat coconut oil and maple syrup; stir to combine. Add coconut oil and maple syrup mixture to flour; pulse until combined.
- Spread dough in a 9½ inch oiled tart pan. Press down and fill sides to form a crust. Pierce crust with a fork several times and bake for 15 minutes. Remove from oven and set aside.
- To make the filling, add all filling ingredients except powdered sugar and berries to a blender; blend until combined. Pour mixture into crust, being careful to not overfill. Place pan back in the oven until the filling sets, about 45 minutes to 1 hour. Remove from oven and allow to cool completely.
- Once cool, sift powdered sugar over the filling. Garnish with berries (see photo) if desired.