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Gluten-free Vegan Lemon Tart
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.
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.
Calories: 170kcal, Carbohydrates: 22g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 18mg, Potassium: 87mg, Fiber: 1g, Sugar: 11g, Vitamin A: 180IU, Vitamin C: 0.2mg, Calcium: 44mg, Iron: 0.6mg