No-Bake Lemon Tart (Vegan & Gluten-Free)
It’s citrus season here in New Zealand—mandarins, oranges, tangelos and lemons everywhere. With a pile of lemons on hand, this raw, no-bake lemon tart was born: zesty, creamy and vegan + gluten-free. A little vitamin-C boost in every slice!
Equipment
- tart tin/springform 25 cm
- high-speed blender
- Mixing bowl
- Silicone spatula
Ingredients
For the crust:
- 225 g almonds soaked in filtered water for at least 6 hours and then drained
- 70 g dates
For the filling:
- 245 g cashews soaked in filtered water for at least 6 hours and then drained
- 105 g dates pitted and chopped
- 125 ml fresh lemon juice
- 10 g of fresh lemons zest spray-free!
- 3 tablespoons cacao butter or coconut oil
- 250 ml water maybe a little more if needed
- 1/2 teaspoon turmeric
- 1 pinch salt
Instructions
- For the crust, pulse the dates to crumbles. Transfer to a medium sized bowl. Pulse the almonds to relatively fine crumbles, add to the bowl and mix well.
- Line a tart tin with some baking paper. Place the almond mixture in the tart form and spread it evenly, pressing it with your (clean) hands. Cover the borders of the form too. Place the tart form in the freezer while preparing the filling.
- For the filling, blend all ingredients to a fine cream.
- Take the tart form out of the freezer and pour in the lemon creme. Place in freezer until set (approx. 3 hours).
Notes
Enjoy! 🙂