Looking for a healthy summer dessert?! This Strawberry Rhubarb Lemon Tart is vegan, gluten-free, and refined sugar-free; all while being one of the most delicious tarts that I've ever eaten! Made with a gluten-free shortcrust pastry, creamy vegan lemon mascarpone filling, sugar-free strawberry rhubarb jam, and topped with dairy-free whipped cream; this tart is summer in a bite. I would put this recipe up against any tart out there, vegan or not!
All About This Vegan Strawberry Rhubarb Lemon Tart
- Flavor: This tart recipe is beyond delicious! First, it has the most indulgent, bright and fresh lemon vegan mascarpone filling. We use a mixture of fresh lemon, lemon extract, and vanilla extract to get the perfect flavoring. And let me tell you, it is just that - Perfect. Followed by a swirl of sweet strawberry rhubarb jam and topped with a dairy-free whipped cream that you really can't beat. To quote Michael, "You would never know this was vegan." I mean, music to my ears!
- Texture: This tart has a perfect soft and chewy texture thanks to the creamy lemon filling, light as air whipped cream, and buttery soft shortcrust shell. May be showing my obsession here, but you look forward to every bite with the feels so good biting in kind of texture!
- Ease: This recipe is an easy one to make. There are a few basic kitchen tools like a blender for the filling, food processor for the crust, and stand mixer for the whipped cream that help with the ease of the recipe. While it may seem a bit more challenging to make, a beginner can easily master this recipe by following my detailed instructions below.
Frequently Asked Questions
Tarts are usually made with a shortcrust pastry dough and a sweet filling. This recipe is just that, but gluten-free, dairy-free, and refined-sugar free!
Tarts are best when eaten fresh due to the crust, but you can definitely freeze them if you prefer. For best results, wrap the tart in plastic wrap or a freezer bag and place in an air tight container before placing in the freezer. Can store in the freezer for up to about 3 months. Let come to room temperature (takes about 30 to 60 minutes) before serving.
To make this recipe, you will need the following ingredients. See the full recipe card at the end of this post for detailed amounts and instructions!
- Almond flour - This is our base for the shortcrust pastry.
- Flaxseeds - We will be making flax eggs as our binder for the shortcrust pastry shell in this recipe. Flax eggs are made by combining flax meal (ground up flax seeds) and warm water. Let it sit for a few minutes and you will get a gel like consistency that is not only a great binder, but also extremely good for your health! You can buy packaged flax meal or choose to grind up your own flax seed. I just toss some flaxseeds into our NutriBullet for a few seconds and it works perfectly.
- Maple syrup - Our sweetener of choice for this tart! I love the full flavor that maple syrup gives to baked goods. Plus, it's a good way to avoid using refined sugar while still getting the sweetness. You can try honey or another sweetener if you prefer, but this is definitely my number one pick.
- Coconut oil - Melted coconut oil is our fat in this recipe, replacing the butter you find in traditional tarts.
- Cashews - The base for our vegan mascarpone! It is best to use raw cashews for this recipe, but I have used roasted and salted before when it was all I had and it turned out just as good. We will soak these in hot water for at least 20 minutes to allow them to get nice and tender before blending. This is how we get that luxurious creamy texture for our vegan lemon mascarpone!
- Vanilla and lemon extract - Some vanilla and lemon extract for the best flavor.
- Lemons - We use the zest and juice of about 2 regular sized lemons in this recipe.
- Salt - Just a bit to help bring out all of our flavors. I use a fine pink Himalayan salt here.
- Strawberry rhubarb jam - I use my homemade version which is so easy and a great healthy alternative to store bought. Plus, it tastes incredible!
- Coconut cream - This is our base for the whipped cream! If you've made any kind of homemade whipped cream before it's pretty much the same process. You want it to be really cold for the best result, so make sure you chill the cans in the fridge for at least 2 hours. Overnight is best if you have the time!
How to Make This Vegan Strawberry Rhubarb Lemon Tart
To make this tart, simply:
- Make flax eggs.
In a small bowl, combine 1 tablespoon flax meal with 1 tablespoon warm water. Stir until combined and set aside.
- Make the shortcrust pastry.
Preheat your oven to 350 degrees. Place almond flour, salt, coconut oil, maple syrup, lemon zest, lemon juice, and the flax egg mixture into a food processor and pulse until mixture comes together. You should be able to pinch a bit off and form it without crumbles to know it's ready.
Press the dough into the bottom of a lightly greased (I use a little bit of coconut oil) tart pan. You want it pressed tightly so the crumble is minimal when removing from the pan. Bake at 350 degrees for about 10 minutes or until edges are a slight golden brown. Remove from oven and let cool completely while preparing the filling and whipped cream.
- Make the lemon filling.
Place the soaked cashews, maple syrup, melted coconut oil, vanilla extract, lemon extract, lemon zest and juice, and salt into a blender. Blend mixture on high until fully combined. It should be creamy and smooth. Set in fridge to chill until ready to assemble.
- Make the whipped cream.
Once your coconut cream has chilled in the fridge, carefully spoon out the coconut cream from the can (don't use the coconut water that will be left in the bottom of the can) into the bowl of a stand mixer. With the whisk attachment, beat the coconut cream on high speed until the cream forms peaks. Slowly add in the maple syrup and extracts until combined. Set in freezer to chill until ready to assemble.
Once tart shell has fully cooled, fill it with the lemon filling and smooth out. Add the strawberry rhubarb jam and swirl it into the lemon filling. Top with the whipped cream and a sprinkle of lemon zest.
Once assembled, pop finished tart into the freezer for about 10 minutes so the whipped cream and lemon filling can really set shape and then move over to the fridge until ready to serve.
To store: This tart is perfect to make ahead or store leftovers. Store in an air-tight container in the fridge for up to 4 days. I assure you it won't stick around for four days!
To freeze: This tart is best when eaten fresh, but if you prefer to freeze it wrap in plastic wrap or a freezer bag and place in an air tight container before placing in the freezer. Can store in the freezer for up to about 3 months. Let come to room temperature (takes about 30 to 60 minutes) before serving.
Tips For the Perfect Tart
- Give the flax eggs time to come together. This usually only takes about 5-10 minutes. You want them to be jelly like before you toss them in.
- Make sure your crust is fully combined. You can't really overwork this shortcrust dough, so don't be shy when it comes to combining your ingredients. It will look a bit crumbly, but once you start handling it and patting it down in the tin it comes together nicely.
- Use a cookie scoop. Use a cookie scoop to place your whipped cream!
- Freeze to hold shape. Pop your finished tart in the freezer for about 10 minutes so the whipped cream and lemon filling can really set shape and then move over to the fridge until ready to serve.
This tart recipe can easily be altered based on what you have on hand or your preferences! Some great variations include:
- Swap the lemon for lime or grapefruit
- Top with berries
- Swap the jam flavor - blueberry is a favorite!
More healthy desserts you'll love!
- Healthy Oatmeal Raisin Cookies
- Vegan Snickers aka Chocolate Covered Dates
- Quick & Healthy Berry Crisp
- The BEST Gluten-Free Blueberry Muffins
- Healthy Pumpkin Bread