Creamy Lemon and Blueberry Tart with Oat Crust

"Creamy Lemon and Blueberry Tart An oldie but one that I make often as everyone in the fam loves it The blueberries add a delicious plump juiciness but of course, you could switch it up and use any fruit you like! Let me know if you give it a go"
-- @the_smallseed_
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  • Recipe Card
Prep time 5hrs 20mins
Cook time 27mins

Recipe Card

For the Oat Crust


  • 1 cup rolled oats
  • 1 cup almonds
  • 3 tablespoons coconut sugar
  • 5 tablespoons melted coconut oil

For the Filling


  • 1 1/2 (14 ounce) block silken tofu
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons maple syrup
  • 4-6 tablespoons lemon juice
  • 1 1/2-2 lemons, zested, plus more for garnish
  • 5 tablespoons melted coconut oil
  • Blueberries, for garnish


  • Step 1

    Preheat oven to 340ºF.

  • Step 2

    Make the crust: Combine all crust ingredients into food processor, except for the coconut oil. Pulse until fine crumbs form. Add coconut oil and pulse until combined and the mixture becomes a ball. Place in an 8 inch cake tin with a fluted removable bottom and flatten crust on the base and up the sides. Spoon baking beans onto the top and bake for 27 minutes. Once ready, remove from the oven and leave to cool completely.

  • Step 3

    Make the filling: In a high-speed blender combine all ingredients above except coconut oil. Once mixture is smooth and creamy add melted coconut oil and combine fully. Pour into cooled crust and place in fridge until fully set for 3 to 4 hours.

  • Step 4

    Once set, grate some lime zest on top and add blueberries.