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Blueberry Lemon Tart with Raspberry Sauce
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. -@foodyfirst

Recipe

Prep time 5hrs
Yield: Serves or Makes 8-12 slices
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Crust

ingredients

  • 11/2 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
  • 11/2 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

Method

  • 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

Method

  • 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.

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