Lemon And Blackberry Tart

Lemon And Backberry Tart - I love to treat myself with some sweets from time to time. But I prefer them to be healthy, plant-based, refined sugar- free and dairy free!

This tart has a light no bake filling made without using cashew nuts. A perfect summer treat!

Lemon and blackberries make such a flavorful combination. If you don’t have blackberries, I recommend using other berries that are sweet enough to balance the lemon (strawberries, blueberries, raspberries), avoid sour berries like red currant, cranberries, açai and acerola.

I love how the two different layers show up once the tart is cut. Pretty, don’t you think?

The upper layer is a creamy and refreshing lemon filling, whilst the bottom layer is made with fresh blackberries. No worries, frozen ones work just as well!

Lemon and blackberry tart - Vegan-friendly, plant-based, dairy-free, refined sugar-free.

Equipment

one 20 cm /8 inch pan with removable bottom

Ingredients

Ingredients for the base

175 g / 1/ 3/4 cups almond flour

50 g / 1/2 cup oat flour

5 dates, pitted and soaked

1/4 tsp salt

1/2 tsp vanilla bean paste

2 1/2 tbsp coconut oil, melted

Ingredients for the blackberry layer

100 g/ 1 cup blackberries, fresh or frozen

2 tbsp water

2 tbsp maple syrup

1 tbsp fresh lemon juice

250 g / 1 cup full fat coconut milk

100 g / 1/2 cup non dairy milk almond/oat/soy

2 tbsp agave or maple syrup

1 tbps corn starch

1 tsp agar powder

Ingredients for the lemon layer

250 g / 1 cup full fat coconut milk

100 g / 1/2 cup non dairy milk almond or oat or soy

2 lemons, juice

70 g / 1/4 cup agave

1 tsp vanilla bean paste

1 tbsp corn starch

1 tsp agar powder

pinch turmeric powder optional, for the color

Instructions

Make the base

Preheat oven to 170°C degrees.

Place the almond flour, oat flour, dates, coconut oil, vanilla and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky.

Press the crust mixture firmly into a lightly greased tart pan with removable bottom.

Poke some holes into the bottom of the crust with a fork.Bake for 8-10 minutes until fragrant

Remove and cool completely.Place in the freezer whilst making the filling.

Make the blackberry layer

Place the berries, water, maple syrup and lemon juice in a small saucepan and bring to a boil. Lower the heat and cook until the berries are soft (about 10 minutes).

Mash the berries with a fork or potato masher. Pass the mixture through a sieve.

Dissolve the corn starch into the non diary milk. Add the starch mixture, agave, berry compote and coconut cream to a small saucepan.

Heat on medium high whisking continuously until it starts to thicken.

Pour over the base, let cool down and place in the refrigerator whilst making the lemon layer.

Make the lemon layer

Place all the ingredients in a saucepan except agar powder and whisk to combine.

Heat on medium heat, and add the agar powder.

Bring to a brief boil and cook until it starts to thicken.

Pour over the blackberry layer.

Place the tart in the refrigerator to set for at least 3 hours.

Garnish with blackberries, meringues, coconut chips, puffed quinoa.