"Meet my newest most-favourite summertime dessert! This no-bake vegan, paleo, gluten-free lemon tart with raspberry sauce may just have topped the list of my most favourite things ever."
Blueberry Lemon Tart with Raspberry Sauce
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- Recipe Card
Prep time 5hrs
Serves or Makes: 8-12 slices
Recipe Card
Crust
ingredients
- 1 1/2 cups whole raw or roasted almonds
- 1/2 cup unsweetened shredded coconut
- pinch salt
- 2 tablespoons maple syrup
Filling
ingredients
- 2 cups covered with cool water and soaked for 12 hours or with boiling water for 1-2 hours cashews
- 1/2 cup maple syrup
- 1 1/2 tablespoons lemon zest
- 1/2 cup fresh lemon juice, (juice from 2 large lemons)
- 1/2 cup melted and cooled coconut oil
- 1/8 teaspoon turmeric powder, (for yellow colour)
- pinch salt
Raspberry Sauce
ingredients
- 1 cup raspberries, fresh or frozen
- 1 tablespoon maple syrup
Toppings
ingredients
- 1 cup blueberries
- 1 tablespoon fine shredded coconut
Crust
Method
Step 1
Line 8" springform pan with parchment paper (can also use tart pan with removable sides or deep dish pie plate).
Step 2
Place your almonds, coconut, salt, and maple syrup in a food processor or blender and blend until a loose dough forms. It may take several minutes if using a food processor. I used a blender and I stopped it just as the mixture became a uniform colour, but before it became too oily (like almond butter).
Step 3
Scoop crust mixture into pan or pie plate. Press firmly, making sure that the edges are well packed and that the base is relatively even. Rinse food processor/blender out well. Chill crust in fridge or freezer.
Filling
Step 1
Drain and rinse the cashews and pour them and the rest of the filling ingredients into your food processor/blender and blend on high until very smooth. A food processor may take up to 5-8 minutes. Test it to see if it is still grainy, if so process for a couple more minutes.
Step 2
Pour filling into chilled crust, smooth with a spatula, and chill in the fridge until firm, ~ 4 hours (or cover and chill overnight).
Raspberry Sauce and Toppings
Step 1
Before serving, add fresh or frozen raspberries and maple syrup to a small pot and heat on low-medium until the berries soften or release moisture. Mash with a spoon or fork. Simmer for 3-4 minutes or until moisture has evaporated and the mixture has thickened. Remove from heat and let cool.
Step 2
Once tart is firm, carefully remove it from springform pan or tart pan or serve straight in pie plate. Cover in the raspberry sauce, fresh blueberries, and a sprinkle of coconut.
Step 3
Leftovers can be covered and kept in the fridge for 3 days, or cover and store in the freezer.