Gluten-free vegan lemon tart that’s super easy to make! Tangy, flavourful, with just the right amount of sweetness, this treat is perfect either as a summery dessert or a snack with a cup of tea.
I can tell that summer is right around the corner, and I’m loving everything related to it. The (generally) warmer weather, the longer days, the fresh greenery. There’s still around a month of uni left, but after that we get a nice long break. And of course, I’ve been loving summery foods too: tangy and sweet flavours, lots of fresh fruit, cold pasta dishes, refreshing drinks, etc. I’ve mentioned before that summer is one of my favourite times to get creative in the kitchen, given the abundance of ingredients available.
So today, I’m sharing one of my favourite summery desserts with you: this easy gluten-free vegan lemon tart. Trust me, even people who think they don’t like lemon may end up falling in love with this one!
Gluten-free vegan lemon tart
I remember that when I made a lemon tart in food tech back in year 9, it was my first major culinary success. This dish, I’m pretty sure, made me fall in love with cooking. So, I’m still very fond of it and can’t quite believe it’s taken me that long to create gluten-free vegan version.
This dessert is everything you’d look for in a lemon tart. Firstly, you have the sweet, chewy crush that’s made with just a handful ingredients and does not dry out in the oven. The filling is creamy and tender, with just the right amount of sweetness and tanginess balancing each other out. You can serve it by itself, with some vegan whipped cream, or berries for extra fruity deliciousness. Trust me, this is definitely a dessert that will impress all your friends and family!
Not only that, but it’s also easy to make, so no fear if you’re a beginner when it comes to baking and sweet treats. If you have any outdoor parties or gatherings coming up and need something to whip up at the last minute, this may be your best bet! But you can also serve it as an afternoon snack or even treat yourself to a slice for breakfast.
Reasons to love this easy dessert
It’s…
- Tangy and sweet
- Refreshing
- Perfect for summer
- Gluten-free
- Oil-free
- Easy to make
- Undetectably vegan
- Perfect for sharing
- Great as either a snack or a dessert
How to make a lemon tart
- Preheat the oven to 180 degrees C/350 F.
- Add the flour, tahini, peanut butter, and maple syrup to a mixing bowl and mix until well-combined. Press into a 14cm/5 inch tartlet tin, poke holes in the bottom using a fork and bake for 5-7 minutes.
- Meanwhile, whisk together the vegan single cream, lemon juice, lemon zest, and maple syrup.
- Dissolve the agar agar in the 4 tbsp water over a low-medium heat, then whisk into the filling mixture.
- Once the crust is ready, pour in the filling and leave to set in the fridge for at least 2-3 hours, or overnight.
Other vegan dessert recipes
Let me know in the comments: what’s your favourite summery dessert? If you give this gluten-free vegan lemon tart a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Gluten-free Vegan Lemon Tart
Ingredients
For the crust
- 3/4 cup gluten-free flour
- 2 tbsp tahini
- 1 tbsp peanut butter
- 3 tbsp maple syrup
For the filling
- 5 oz vegan single cream
- juice of 2 lemons
- zest of 2 lemons
- 4 tbsp maple syrup
- 1.5 tsp agar agar
- 4 tbsp water
Instructions
- Preheat the oven to 180 degrees C/350 F.
- Add the flour, tahini, peanut butter, and maple syrup to a mixing bowl and mix until well-combined. Press into a 14cm/5 inch tartlet tin, poke holes in the bottom using a fork and bake for 5-7 minutes.
- Meanwhile, whisk together the vegan single cream, lemon juice, lemon zest, and maple syrup.
- Dissolve the agar agar in the 4 tbsp water over a low-medium heat, then whisk into the filling mixture.
- Once the crust is ready, pour in the filling and leave to set in the fridge for at least 2-3 hours, or overnight.
Nutrition
Okay so normally I’m all about berry desserts in the summer, and I’ve said in the past I’m not a huge fan of lemon, but this tart is making me want to try it again!! Love how simple the ingredients are, and that texture looks ridiculously light and lush. It looks amazing, Maria!
This looks delicious, but can you tell me what single cream is? I live in the U.S., and I can’t think of anything we call single cream. Thanks! 🙂
Hi Tanya! I think the US equivalent name is soy creamer 🙂