No bake Vegan Lemon Tart Recipe
This refreshing and creamy no-bake vegan lemon tart features a crunchy Biscoff cookie crust and a zesty lemon-coconut filling. It's the perfect dessert for a sunny day, made with plant-based ingredients and a touch of turmeric for color. Easy to prepare and ideal for anyone following a vegan diet.
Ingredients
Crust
- 1 package Biscoff cookies (or vegan vanilla wafers)
- 2 tbsp coconut oil melted (or vegan butter)
Filling & Decoration
- 1 can coconut cream (Trader Joe’s recommended)
- ¾ cup sugar (or more, to taste)
- 5 medium lemons juiced
- 2 lemons lemon zest
- 1 tsp vanilla extract
- 4 tbsp corn starch
- ⅓ cup coconut milk or soy milk
- 1 tsp turmeric powder (optional)
- Lemon slices for decoration
- Mint for decoration
- Fresh blueberries for decoration
Instructions
Making the Crust
- In a food processor, grind the Biscoff cookies or wafers. Add the melted coconut oil or vegan butter. Transfer the crust mixture into a lined 9-inch (24 cm) tart pan and press down firmly around the edges and bottom. Place the crust in the freezer while preparing the filling.
Preparing the Filling
- In a medium saucepan, bring the coconut cream to a boil, stirring frequently.
- Add the sugar, lemon juice, lemon zest, vanilla extract, and turmeric (if using). Keep stirring over low heat.
- In a separate bowl, mix corn starch with coconut or soy milk until smooth.
- Slowly add the corn starch mixture to the filling in the saucepan, stirring constantly until thickened.
Final Steps
- Pour the thickened custard into the prepared crust and refrigerate for at least 5 hours until set.
- Once the tart is set, decorate with lemon slices, blueberries, and mint.
Notes
- For a more vibrant yellow color, add a teaspoon of turmeric powder to the filling.
- The tart needs at least 5 hours in the fridge to fully set, so it’s ideal to prepare it in advance.
- Adjust the sugar quantity to taste if you prefer a sweeter dessert.