Vegan Lemon Tart (Easy and Gluten-Free)
A fresh and creamy vegan lemon curd tart made with a gluten-free almond crust and a refined sugar-free lemon curd sweetened with maple syrup. Bright, simple, naturally dairy-free, gluten-free, and perfect for spring and summer.
Equipment
Ingredients
For the gluten-free tart crust
- 1 1/2 cups Almond Flour
- 1/2 cup Brown Rice Flour
- 3 1/2 tbsp Coconut Oil
- 2 1/2 tbsp Maple Syrup
- 1 pinch Sea Salt
For the vegan lemon curd - Follow my Vegan Lemon Curd Recipe
- 2 1/2 cups Unsweetened Soy Milk
- 1/2 cup Cornstarch or Potato starch
- 1/3 cup Maple Syrup
- 1 Zest Organic lemon
- 1/4 cup lemon juice
- 1 pinch Sea Salt
- 1 pinch Turmeric
- 1 tsp Coconut Oil
For the Decoration - Optional
- 1 Organic lemon
- 7-8 leaves Fresh Mint
Makes: 22cm round, 3cm height
Instructions
Make the crust
- Add the almond flour, brown rice flour, and salt to a large mixing bowl. Stir well to combine.
- Add the soft coconut oil and maple syrup. Mix with a spoon or spatula until the dough starts coming together. The texture should be slightly crumbly but moist enough to hold together when pressed between your fingers.
- Lightly grease a 22 cm tart pan with coconut oil and line the bottom with parchment paper.
- Use a rolling pin or transfer the dough to the tart pan and press it evenly into the base and up the sides using your fingers or the back of a spoon.
- Prick the base with a fork, then place the tart crust in the fridge for 20–30 minutes, or in the freezer for 10–15 minutes.
Bake the crust
- Preheat the oven to 175°C. Cover the crust with parchment paper and add baking weights, dried beans, or rice.
- Blind bake for about 10–15 minutes, or until lightly golden.
- Let the crust cool completely before adding the lemon curd.
If the crust is very thin and already golden after 10 minutes, remove it from the oven to avoid overbaking. If the bottom still looks slightly soft or pale, remove the parchment paper and weights, lower the temperature to 160–165°C, and bake for another 3–5 minutes.
Make the vegan lemon curd
- Follow my Vegan Lemon Curd Recipe
Assemble the tart
- Pour the warm lemon curd into the completely cooled tart crust.
- Smooth the surface with a spatula or the back of a spoon.
- Transfer the tart to the fridge and let it set for at least 3–4 hours, or preferably overnight.
- Once set, decorate as desired, slice, and serve.
Feel free to decorate this tart in your own way. I decorated mine with fresh lemon, mint leaves, and a sweet cashew cream, but you can also use other fruits and play with colour contrasts. Blueberries, for example, look beautiful against the bright yellow lemon curd and add a lovely dark, juicy accent.
Notes
Storage Note
This vegan lemon curd tart is best enjoyed chilled, once the lemon curd has fully set and the crust has firmed up. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The crust may naturally soften slightly over time because of the lemon curd, but the tart will still be delicious. Freezing is not recommended, as the lemon curd may lose its smooth, creamy texture once thawed.Nutrition Note
Nutritional information is provided as an estimate and may vary depending on the type of plant-based milk, almond flour, sweetener, coconut oil, vegan butter, and decorations used.Recipe Testing Note
All recipes on this site are original and tested before publication in my kitchen. Results may vary depending on the type of plant-based milk used, the thickness of the tart crust, the size of the lemons, and the exact baking time of the crust.Substitutions Note
For all ingredient substitutions and alternative options, please refer to the substitution section above, where each possible variation is explained in more detail.Nutrition
Serving: 140gCalories: 320kcalCarbohydrates: 35gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 41mgPotassium: 174mgFiber: 3gSugar: 13gVitamin A: 160IUVitamin C: 4mgCalcium: 163mgIron: 1mg