LEMON BERRY TART RECIPE
How is the New Year treating you? I am currently in Florida, and recently made this delicious berry tart that is gluten-free, vegan, and needs no baking. My husband loved it, and when I took the remaining half to my parent’s home, my family devoured it.
This tart requires ingredients that you can get at your local grocery store (coconut, lemons, almonds, cashews, and lots of berries). If you are looking for a tart to try, this is it!!!
RECETA TARTA DE LIMON Y FRUTAS
Como los trata el año nuevo?? En este momento estoy en Florida y hace unos días hice esta tarta de frutas que no contiene gluten, es vegana y se puede preparar sin horno. A mi esposo le encantó, y cuando llevé la mitad restante a la casa de mis padres, me alegró ver a mi familia devorarla. Esta tarta requiere ingredientes que se pueden obtener fácilmente en cualquier supermercado (coco, limones, almendras, frutillas, moras y arándanos). Si estás buscando un postre para probar, te recomiendo este que es una delicia!!!
Lemon Berry Tart Recipe
Ingredients
- 1 ¾ cups sliced almonds
- 1 ¾ cups cashews
- ½ cup shredded coconut
- 3-5 large lemons
- 1 can organic coconut cream (13.5 fl oz)
- 1 bottle maple syrup (grade A) (8 fl oz)
- 2 tbsp finely ground chia seeds
- 1 cup coconut oil
- pinch of salt
- ½ cup cool water
- ½ tsp vanilla extract
- 3 cups of berries
Equipment
Instructions for the crust
- Use a food processor to finely ground the almonds, shredded coconut and salt.
- Slowly drizzle in 2 tablespoons of maple syrup until all the ingredients clump together.
- Press the mixture into a round tart pan with a removable bottom with moistened fingers. Start with the sides of the pan, then the bottom.
- Chill the crust in the refrigerator.
Instructions for the filling
- Soak the cashews in boiling water for 1-2 hours. Rinse and drain.
- Melt and cool the coconut oil.
- Zest 3 lemons.
- Juice 3-5 lemons for ¾ cup of lemon juice.
- Measure ¾ cup of maple syrup.
- Use a blender to mix the drained cashews, lemon juice, lemon zest, maple syrup, salt and ground chia. Blend on low, and gradually increase to high. Add the water gradually. Blend on high for 2-3 minutes until the mixture is smooth.
- Add the melted coconut oil. Blend until just combined (avoid over-processing).
- Pour into the chilled crust.
- Cover and chill for 4-5 hours!
Instructions for the topping
- Chill canned coconut cream in the refrigerator overnight (avoid the freezer).
- Chill a large mixing bowl in the freezer for 10 minutes.
- Open the can of coconut cream (without tilting or shaking it).
- Spoon the hardened coconut cream from the top of the can into the mixing bowl (leaving any clear liquid behind).
- Whip with a hand blender (or a stand mixer) until light peaks form.
- Optional: mix in 1 tbsp of maple syrup and vanilla extract.
- Remove the tart filling from the refrigerator and top with the coconut cream and the berries.
- Chill for 1 hour.
- Makes 10-12 servings!
Equipment
This is the round tart with a removable bottom that I use and recommend. I love the non-stick surface!
And this is the immersion hand blender that I use to make whipped cream.
A final note!
I recommend starting the process of making the lemon berry tart early in the morning. You will need to allow the cashews to soak for 1-2 hours, and the tart to chill in the refrigerator for 4-5 hours. This recipe has a lot of little but easy steps, just follow them step by step!
ENJOY MORE RECIPES:
- Almond Flour Shortbread Cookies in 15 Minutes!
- Magnolia Bakery Banana Pudding
- Easy Pineapple Smoothie Recipe
- Mango Banana Smoothie
- Pasta Frola Recipe (Quince Tart)
- Banana Bran Muffins That You Will Love
To see the original recipe, click here.
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