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!
no bake dessert, vegan dessert
Soaking Time + Chilling Time
Chris Mosler | Thinly Spread
20cm/10inch loose bottomed spring form cake tin
Non stick baking parchment
high speed blender or food processor
For The Lemon Cream Topping
soaked overnight in cold water or for at least one hour in boiling water until soft
soy or oat milk
For The Biscuit Base
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.
To Finish (optional)
lemon balm leaves
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.
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.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.