Lemon and blackberry tart

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!

This 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

Vegan-friendly, plant-based, dairy-free, refined sugar-free
Prep Time30 mins
Cook Time10 mins
Resting time3 hrs
Total Time3 hrs 40 mins
Course: Dessert, Snack
Servings: 1 25 cm /8 inch tart
Author: Yukiko @foodie.yuki

Equipment

  • one 20 cm /8 inch pan with removable bottom

Ingredients

Ingredients for the base

  • 175 g / 1/ 3/4 cups almond flour
  • 50 g / 1/2 cup oat flour
  • 5 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 frozen
  • 2 tbsp water
  • 2 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 250 g / 1 cup full fat coconut milk
  • 100 g / 1/2 cup non dairy milk almond/oat/soy
  • 2 tbsp agave or maple syrup
  • 1 tbps corn starch
  • 1 tsp agar powder

Ingredients for the lemon layer

  • 250 g / 1 cup full fat coconut milk
  • 100 g / 1/2 cup non dairy milk almond or oat or soy
  • 2 lemons, juice
  • 70 g / 1/4 cup agave
  • 1 tsp vanilla bean paste
  • 1 tbsp corn starch
  • 1 tsp agar powder
  • pinch turmeric powder optional, for the color

Instructions

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 layer.

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

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