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!
- 2 cups almond flour
- 1/2 teaspoon salt
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 tablespoon lemon zest
- 1/2 tablespoon lemon juice
- 1 tablespoon ground flaxseed (mixed with 1 tablespoon warm water)
VEGAN LEMON MASCARPONE
- 2 1/2 cups raw cashews, soaked about 20 minutes in hot water then drained
- 2/3 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest & juice of two lemons
- 1 teaspoon salt
- 2 cans coconut cream, refrigerated at least 2 hours (the longer the better)
- 2 tablespoons of maple syrup
- 1 tablespoon vanilla extract
- 1/2 tablespoon lemon extract
1/2 cup strawberry rhubarb jam
- 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.
- Bake. 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.
- 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.
- Chill. 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.
- 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.