This is one of the top vegan recipes on thefeedfeed.com! A delicate gluten-free crust is made with oats and almond meal before being baked until golden brown, then filled with a delightfully tart vegan lemon curd filling. Tip: Use the lemon curd to top your favorite pancakes! Check out more of our favorite vegan and gluten-free recipes here and 5 of our favorite vegan and gluten-free desserts here.
For the Crust
- 1 1/ 2 cups oats
- 1 1/ 2 cups almond meal
- 1/ 4 cup vegan butter
- 1 tablespoon coconut sugar
- 1/ 8 teaspoon kosher salt
For the Lemon Curd Filling
- 1 cup lemon juice
- 1/ 4 cup cornstarch
- 1/ 2 cup rice malt syrup
- 1/ 4 cup coconut oil
- 2 lemons, zested
- 2 cups coconut milk
Make the crust. Preheat oven to 360F degrees and lightly grease a 10" round tart pan.
Add your oats to a high speed blender or food processor, and mix until it forms a flour.
Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
Add vegan butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
Press the dough into a tart pan. Using a fork, prink several times around the base of the tart shell. Bake for 12-14 minutes. It will still be lightly coloured. Let cool.
Make the lemon curd. Pour the lemon juice into a medium pot. Add cornstarch and whisk well to combine.
Turn the heat on low to medium. Add rice malt syrup, coconut oil and lemon zest. Stir frequently, making sure to scrape the bottom so it doesn't stick. (I like to use one of those heat resistant rubber spatulas). Once it starts to thicken, add the coconut milk. Stir frequently until it starts to thicken again and reaches a curd consistency.
Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours. Leave overnight for a firmer texture as pictured. (If using the lemon curd as is, you can enjoy right away). Topped with strawberries and some melted rice malt syrup.