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Vegan Lemon Tart with Coconut Whipped Cream - side view

Vegan Lemon Tart Recipe with Coconut Crust

This easy Vegan Lemon Tart recipe with Coconut Crust and Coconut Whipped cream is perfect for Easter or Mother's Day Brunch!

Course Dessert
Cuisine American
Keyword coconut crust recipe, dairy-free lemon tart, vegan lemon tart
Prep Time 35 minutes
Cook Time 30 minutes
Chilling 2 hours
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 400 kcal
Author Kiki Johnson

Ingredients

For the vegan shortcrust pastry

  • 2 cups flour 260 g
  • 1 scant cup powdered sugar 110 g
  • 3/4 cups melted coconut oil
  • 1/2 tsp salt
  • 1/2 tsp vanilla

For the lemon filling

  • 1 1/2 cups cashews 180 g, soaked in water overnight
  • 1/2 cup coconut milk
  • 3 lemons zested
  • 1/2 cup lemon juice
  • 2 1/2 tbsp stevia
  • 1/4 cup coconut oil melted
  • 1/4 tsp salt

Topping (optional)

  • 1 can full-fat coconut milk refrigerated overnight
  • 1 tbsp coconut sugar or maple syrup
  • 1 pinch salt

Instructions

  1. Soak the cashews in cool water and refrigerate overnight. 

For the coconut crust:

  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with removable bottom and set aside.

  2. In a large bowl, stir together the AP flour, melted cooled coconut oil, and powdered sugar until well combined. The dough will be stickier than your regular shortcrust pastry but fairly easy to transfer. Roll out and transfer to the greased tart pan and press evenly into the sides and the bottom of the tart pan. 

  3. Place the tart on a baking sheet and freeze for 5 minutes, while the oven heats up!  Bake for 25 to 30 minutes, until the crust is starting have a gorgeous golden brown look. Remove from the oven and let cool.

For the filling:

  1. Rise and drain the cashews. Place them in your high-speed blender along with coconut milk, lemon zest, lemon juice, stevia, coconut oil, and salt. Blend until very smooth and creamy. Pour this mixture into the cooled coconut crust, and smooth out using a spatula. Refrigerate the lemon tart for 2 hours or until set.

  2. Top with coconut whipped cream (see below) or coconut yogurt. 

For the coconut whipped cream

  1. Open your refrigerated can of coconut milk! Scoop the coconut cream that gathered on top out and place it into a bowl along with the salt, maple syrup or coconut sugar. Whip with a hand mixer. Add a tiny bit of the leftover coconut water if the mixture does not come together.

  2. Decorate your tart with coconut whipped cream and lemon zest! Fresh lemon slices or/and berries are a nice touch also!

Recipe Video

Recipe Notes