*This Meyer Lemon Cream Tart is Raw, Vegan, Paleo Friendly, and free of Gluten, Dairy, and Refined Sugars.
Everyone needs a good lemon tart recipe.Spring is here and the fresh tartness lemon offers screams “SPING”! like nothing else quite can. Lemon is one of my great food loves and so when it comes to tarts I have no shortage of recipes. Except for a raw lemon tart. Since a raw lemon tart is basically the most nutritious a lemon tart could ever be, it had to be made.
Also, could I say lemon tart one more time?!
Good grief. The subject of this post is crystal clear, no?
This fresh and wholesome tart is comprised of a date-free tart crust that is crunchy and crisp, almost like a baked tart. I found that the secret to making a crust like this that still sticks together, despite the absence of dates or coconut oil is processing the nuts and coconut long enough that they start to break down into a nut butter.
Now, you don’t want to go quite that far. If you process the mixture for too long, you’ll release the oils in the coconut and almonds and basically have a nut butter. Process the mixture just long enough that you notice it starts to clump together slightly. When you press a portion of the mixture down, it should stick together and not break apart easily. Once it chills, it becomes perfectly crisp and snap-able.
The filling is another amazing thing about this tart. Not only does the meyer lemon give the raw, creamy center a milder, more subtly sweet bite than a regular lemon, but the texture of the filling just can’t be beat. It’s smooth and creamy, melts in your mouth, and has just the right firmness.
You can use regular lemons for the filling, by the way! The overall flavor will be just a bit more tart than it would be with meyer lemons. You may want to add a tablespoon or so less of lemon juice if you go this route.
I topped these tarts with an assortment of nibbles: crushed pistachios for a pop of color, toasted coconut, for texture, and some itsy bitsy baby lemon slices because…..well, they’re adorable. I’d probably put them on top of everything if it wouldn’t be a complete and total citrus overkill.
You don’t have to add those specific toppings, however. Just add what you want! Wouldn’t fresh raspberries be absolutely gorgeous on top of these?!
More of my favorite citrus desserts:
Meyer Lemon Olive Oil Cake with Fresh Ricotta & Honey
Raw Key Lime Cheesecake with Macadamia Coconut Crust
Meyer Lemon Pudding Cakes with Honeyed Chevre Cream
Coconut Rice Pudding with Blood Orange & Lime Vanilla Sugar
- FOR THE CRUST:
- 1½ cups Almond Flour
- 1 cup Shredded Coconut (unsweetened, finely shredded)
- ¼ cup + 1 tablespoon Coconut Palm Sugar
- 1 tablespoon Coconut Flour
- pinch of Sea Salt
- FOR THE LEMON FILLING:
- 1 cup Cashews, soaked overnight
- 6 tablespoons Fresh Meyer Lemon Juice
- 1½ teaspoons Vanilla
- ⅔ cup Coconut Oil, melted
- 6 tablespoons Agave Syrup, Honey, or Maple Syrup
- pinch of Sea Salt
- ½ cup Water
- Crushed Pistachios, Lemon slices, Toasted Coconut (to top)
- TO MAKE THE CRUST:
- Place the almond flour, shredded coconut, coconut palm sugar, coconut flour, and salt in the bowl of a food processor and process for several minutes until the mixture starts to form large crumbles. You want to process it long enough that the crust starts to stick together easily when pressed(almost like you're making a nut butter, but not quite to that point), but not so long that the oil separate from the nuts and coconut (this will make your crust greasy and not crisp like it should be.
- Divide the crust mixture between four greased tart pans with removable bottoms (about 3-4 inches in diameter, each). Use the back of a spoon to press the crust evenly over the bottom and sides of each pan. Press firmly! Pop in the freezer and make the filling.
- TO MAKE THE FILLING:
- Place the cashews, lemon juice, vanilla, coconut oil, agave, salt, and water in a high speed food processor and blend until perfectly smooth.
- Remove the tart shells from the freezer and divide the filling evenly among them, tapping them on the counter to smooth the filling. Place back in the freezer until frozen. Remove from the freezer and store in the fridge.
- When ready to serve, remove tarts from pans by heating the outside of the pan slightly (you can do this by running a hot, wet rag over the pans, or even rubbing your hands around the base and sides of the pans) and removing the tarts from the sides and bottoms.
- Top tarts with crushed pistachios, tiny lemon slices, and toasted coconut.
- Store in the refrigerator. Tarts will keep for several weeks.
Kayley, OMG, this looks incredible. Yet again I am in awe of the level of perfection that you’ve captured in these photos!
Do you think soaking walnuts would be able to replace the cashews in the filling? Or any nut other than cashews really…?
I would try soaking almonds(with the skins removed for the closest flavor and texture.