I love to treat myself with some sweets from time to time. But I prefer them to be healthy, plant-based, refined sugar- free and dairy free! The Lemon and blackberry tart has a light no bake filling made without using cashew nuts. A perfect summer treat!
Lemon and blackberries make such a flavorful combination. If you don’t have blackberries, I recommend using other berries that are sweet enough to balance the lemon (strawberries, blueberries, raspberries), avoid sour berries like red currant, cranberries, açai and acerola.
I love how the two different layers show up once the tart is cut. Pretty, don’t you think? The upper layer is a creamy and refreshing lemon filling, whilst the bottom layer is made with fresh blackberries. No worries, frozen ones work just as well!
Lemon and blackberry tart
- 1 20 cm /8 inch pan with removable bottom
- Ingredients for the base 175 g / 1/ 3/4 cups almond flour 50 g / 1/2 cup oat flour5 dates, pitted and soaked 1/4 tsp salt 1/2 tsp vanilla bean paste 2 1/2 tbsp coconut oil, melted
- Ingredients for the blackberry layer 100 g/ 1 cup blackberries, fresh or frozen2 tbsp water2 tbsp maple syrup1 tbsp fresh lemon juice250 g / 1 cup full fat coconut milk100 g / 1/2 cup non dairy milk almond/oat/soy2 tbsp agave or maple syrup1 tbps corn starch1 tsp agar powder
- Ingredients for the lemon layer 250 g / 1 cup full fat coconut milk100 g / 1/2 cup non dairy milk almond or oat or soy2 lemons, juice70 g / 1/4 cup agave1 tsp vanilla bean paste1 tbsp corn starch1 tsp agar powderpinch turmeric powder optional, for the color
Make the base
- Preheat oven to 170°C degrees.
- Place the almond flour, oat flour, dates, coconut oil, vanilla and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky.
- Press the crust mixture firmly into a lightly greased tart pan with removable bottom.
- Poke some holes into the bottom of the crust with a fork.Bake for 8-10 minutes until fragrant
- Remove and cool completely.Place in the freezer whilst making the filling.
Make the blackberry layer
- Place the berries, water, maple syrup and lemon juice in a small saucepan and bring to a boil. Lower the heat and cook until the berries are soft (about 10 minutes).
- Mash the berries with a fork or potato masher. Pass the mixture through a sieve.
- Dissolve the corn starch into the non diary milk. Add the starch mixture, agave, berry compote and coconut cream to a small saucepan.
- Heat on medium high whisking continuously until it starts to thicken.
- Pour over the base, let cool down and place in the refrigerator whilst making the lemon lay
Make the lemon layer
- Place all the ingredients in a saucepan except agar powder and whisk to combine.
- Heat on medium heat, and add the agar powder.
- Bring to a brief boil and cook until it starts to thicken.
- Pour over the blackberry layer.
- Place the tart in the refrigerator to set for at least 3 hours.
- Garnish with blackberries, meringues, coconut chips, puffed quinoa
Fact about Lemon and blackberry tart
Lemon and blackberry tart is a delicious low potassium desserts that combines the tartness of lemon with the sweetness of blackberries. Here’s a fun fact about this dessert:
In the United States, blackberries are harvested from May to September, which makes summer the perfect season to enjoy a lemon and blackberry tart.
This dessert is not only a tasty treat, but it’s also a great way to use fresh, seasonal fruits in your cooking. So, next time you’re looking for a delicious and easy summer dessert, give lemon and blackberry tart a try!
Here are some of the nutritional ingredients in a typical lemon and blackberry tart:
- Blackberries: Blackberries are a good source of dietary fiber, vitamin C, vitamin K, and antioxidants.
- Lemon juice and zest: Lemon juice and zest are high in vitamin C and antioxidants. They are also a good source of citric acid, which aids in digestion.
- Eggs: Eggs are a good source of protein and vitamins, particularly vitamin B12 and vitamin D.
- Butter: Butter is a source of saturated fat and cholesterol, but it also contains vitamin A and other essential nutrients.
- Sugar: Sugar is a source of carbohydrates and energy, but it is also high in calories and should be consumed in moderation.
Overall, while lemon and blackberry tart is a tasty dessert, it is also relatively high in sugar and calories. However, it can be enjoyed as an occasional treat as part of a balanced diet.
Sure, here are some serving suggestions for lemon and blackberry tart:
- Fresh Whipped Cream: Serve the lemon and blackberry tart with a dollop of fresh whipped cream to balance the tartness of the lemon and add richness to the dessert.
- Fresh Berries: Garnish the lemon and blackberry tart with fresh blackberries or other berries to add color and freshness to the dessert.
- Mint Sprigs: Add a sprig of fresh mint on top of each slice to add a pop of color and a refreshing flavor.
- Vanilla Ice Cream: Serve the lemon and blackberry tart with a scoop of vanilla ice cream to balance the tartness of the lemon and add creaminess to the dessert.
- Lemon Zest: Garnish the lemon and blackberry tart with extra lemon zest to enhance the flavor and add a decorative touch.
- Powdered Sugar: Dust the top of the tart with powdered sugar before serving to add a touch of sweetness and a decorative finish.
- Tea or Coffee: Serve the lemon and blackberry tart with a cup of tea or coffee for a perfect ending to a meal.
These serving suggestions will help you to create a beautiful and delicious dessert that is sure to impress your guests.
In conclusion, lemon and blackberry tart is a delicious dessert that combines the tanginess of lemon with the sweetness of blackberries.
It’s a perfect dessert for summer and can be enjoyed with a variety of toppings and accompaniments. Whether you’re serving it at a dinner party or enjoying it with your family, this tart is sure to be a hit. So, give it a try and experience the refreshing and delightful flavors of lemon and blackberry!