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No Bake Lemon Tart topped with raspberries, blueberries and lemon balm.
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No Bake Lemon Tart

This super easy no-bake lemon tart is creamy, lemony, biscuity and totally vegan.
Top it with fresh seasonal fruits for a beautiful no-bake dessert!
Course Dessert
Cuisine International
Diet Vegan
Keyword no bake dessert, vegan dessert
Prep Time 10 minutes
Cook Time 2 minutes
Soaking Time + Chilling Time 2 hours
Servings 12
Calories 292kcal
Author Chris Mosler | Thinly Spread

Equipment

  • 20cm/10inch loose bottomed spring form cake tin
  • Non stick baking parchment
  • Large Saucepan
  • Wooden Spoon
  • high speed blender or food processor

Ingredients

For The Lemon Cream Topping

  • 200` g cashew nuts soaked overnight in cold water or for at least one hour in boiling water until soft
  • 3 tbsp maple syrup
  • 200 ml soy or oat milk
  • 40 g coconut oil
  • 3 lemons

For The Biscuit Base

  • 200 g vegan digestive biscuits I use McVities Light (do check packet as manufacturers do make changes to ingredients) If you are in the US you can use Graham Crackers.
  • 100 g coconut oil

To Finish (optional)

  • handful fresh blueberries
  • handful fresh raspberries
  • sprig lemon balm leaves
UK Measurements - US Measurements

Instructions

Prepare The Cashews

  • Soak the cashew nuts in cold water overnight OR in boiling water for at least an hour until softened. Drain and rinse.

To Make The Base

  • Lightly grease and base line your tin.
  • Crush your biscuits in a sealed bag (or between two sheets of baking parchment) - I gently bash mine with a rolling pin.
  • Melt the biscuit base coconut oil, gently, in a small pan. Remove from heat and stir in your biscuit crumbs.
  • Press the mixture, firmly, into your prepared tin and chill while you make the topping.

To Make The Lemon Topping

  • Blend the soaked and drained cashew nuts, maple syrup, coconut oil and milk in a high speed blender until smooth. You can use a food processor but the cream won't be as smooth.
  • Add the zest of three lemons along with 2 tbsp of their juice and pulse to combine.

To Finish

  • Spoon the cream onto the chilled biscuit base, smooth evenly and chill for about an hour.
  • Unclip the tin and either serve the tart on the tin base or transfer carefully to a serving plate.
  • Decorate with fresh fruit and lemon balm leaves.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 292kcal | Carbohydrates: 24g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Sodium: 91mg | Potassium: 205mg | Fiber: 2g | Sugar: 10g | Vitamin A: 72IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg