Vegan Lemon and Blueberry Tart (No-Bake)
This Vegan Lemon and Blueberry Tart is smooth, creamy, tangy and very lemony bursting with fresh blueberries. The lemon curd is simple to make and set over a biscuit base, the perfect no-bake dessert.
I have worked on this tart for a long time and it’s finally here. I have made this for a few a gatherings, family members and friends and it always goes down such a treat, so before Summer is over, I had to share it here with you. This lemon filling is divine, as it’s creamy, smooth and slightly tangy yet sweet. The colour is vibrant and fresh and the juicy pop of blueberries is perfect. I’ve used a biscuit base to keep this recipe really easy but you can use a date-nut base which I will link below, for a more wholesome creation.
Why will I love this tart?
This tart is amazing:
- Super smooth, creamy and tangy lemon curd
- Biscuit, no-bake and crispy base
- Packed with juicy bursting blueberries
- Great for summer or all-year long
- Easy to make in a few steps
- Requires no baking
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Great to make ahead of time
- Delicious for desserts, celebrations or snacks with tea
If you already love the sound of this lemony dessert, skip ahead to the recipe card below. Or, fist let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is fairly simple and makes the most of cupboard stapes, too. You can see my favourites in the “shop the recipe” section below, and here is what we need.
For the base:
- Digestive cookies: I made this for family you prefer a biscuity base and you cannot beat a plain digestive which are usually vegan friendly, just check the packaging. Also use GF cookies where needed.
- Vegan butter: to make this biscuit tart have a buttery biscuit base. You can also use vegan margarine spread.
- For an alternative base: try my no-bake tahini base here (leave out the chocolate chips) or the oat-date base here.
For the filling:
- Coconut cream: there is no need for double cream in this tart as the curd uses the solid cream part from tins of full-fat coconut milk without tasting coconutty once set. Chill the tins of coconut milk in the fridge overnight and then scoop off the solid cream part for this recipe. You can save the liquid for adding into smoothies and soups.
- Caster sugar: this is much finer than granulated sugar and also is whiter than coconut sugar. You can use fine coconut sugar, but the colour of the tart will be darker and more brown than yellow, so stick to caster (not golden caster) where you can.
- Lemons: these are essential and the recipe uses the zest and juice from the lemons.
- Vegan butter: this helps to set the tart to a creamy, delicious texture and add a buttery feel to the mixture. While it’s only a little amount, it makes a difference. I have not tried swapping this for coconut oil of vegan margarine.
- Vanilla essence and salt: for flavour.
- Cornstarch: this is important for thickening the mixture, so make sure to add the correct amount. I am sure arrowroot powder/starch will also be great but I always stick to cornstarch.
- Turmeric: for the colour. The lemon curd filling will naturally be a very pale cream-yellow colour so the turmeric just adds a lemonier feel to the tart. But a little goes a long way, so add less than you think as it deepens as the tart sets.
- Blueberries: for the juicy pop of berry and colour. These need to be fresh rather than frozen. You could also try raspberries, too.
For the topping:
- Whipped coconut cream or yoghurt: you can use whippable dairy-free cream or use thick and creamy Cocos Organ yogurt spooned on top. I like to then decorate with extra berries, lemon zest and crushed cookies.
Is this gluten-free and nut-free?
This is easily gluten-free, so use your favourite GF cookies in the base (or make a GF date-nut-oat base) and to keep this nut-free, just make sure your cookies (or base) do not contain nuts, as well as any toppings.
How do I make this?
This is ready in a few steps and comes together much more quickly that you’d think.
- Crush the cookies and stir into the melted butter: or make your alterative base.
- Press the mixture into a loose bottomed tin: and press down firmly. Chill while you make the filling.
- Have all the filling ingredients weighed out: as the curd is time-sensitive.
- Add most of the ingredients to the pan: and allow to warm trough and become a unifroam creamy mix.
- Whisk in the cornstarch and turmeric: until no limps remain.
- Continue to whisk and heat the curd: for 7 ½ to 8 minutes, until it’s thick, smooth and pulling away from the sides.
- Immediately pour into the tart tin: and sprinkle over the blueberries.
- Chill in the fridge for 4–6 hours or overnight: until firm to touch.
- Slice and enjoy with extra toppings: as you prefer.
How long will it last?
This tart is great to make ahead of time, as it will keep in the fridge for up to 1 week, in a sealed container or wrapped well. It looks best fresh as the blueberries may start to bleed into the lemon curd filling. You can also freeze the tart for 1 month, wrapped well, and allow to defrost before eating.
What other desserts can I try?
If you are looking for more no-bake desserts, how about my:
- Black Forest Chocolate Ganache Tart
- Cherry Bakewell Cookie Cups
- Chocolate Raspberry Pistachio Ganache Tart
- Vegan Banoffee Pie
- Chocolate Pecan Mousse Pie
Vegan Lemon and Blueberry Tart (No-Bake)
This Vegan Lemon and Blueberry Tart is smooth, creamy, tangy and very lemony bursting with fresh blueberries. The lemon curd is simple to make and set over a biscuit base, the perfect no-bake dessert.
Ingredients
For the Base:
- 200g digestive cookies (vegan and gluten-free)
- 75g vegan butter
For the Filling:
- 420g coconut cream (from 2-3 tins of full-fat coconut milk)
- 75g caster sugar
- 2 lemons (zest and 60ml juice)
- 35g vegan butter, cubed
- 1 tsp vanilla essence
- A pinch of salt
- 35g cornstarch
- A pinch of turmeric (only a tiny amount)
- 100g blueberries
For Decoration:
- Whipped coconut cream or yoghurt, fresh berries, lemon zest, crushed cookies
Instructions
- The night before, chill the tins of coconut milk in the fridge. Line an 8-inch loose-bottomed round tin with parchment paper.
- For the base: crush the cookies and melt the butter. Stir them together to make a crumbly mix and pour into the lined tin. Press down firmly with a spoon or bottom of a cup to make a compact base. Chill in the fridge while you’re making the filling.
- For the filling: scoop off the solid part of the coconut milk tins, this is the cream that we need for the filling. Add the coconut cream, sugar, zest of 2 lemons, 60ml lemon juice, vegan butter, vanilla and salt to a large saucepan and warm through, while whisking. Once fully melted, add in the cornstarch and a pinch of turmeric and whisk straight away to mix in the cornstarch. Keep on a medium-high heat and whisk continuously for 71/2 -8 minutes. It will start to thicken after 2 minutes and may separate, but this is normal. Continue to whisk and after 7 minutes, it will start to pull away from the sides and will be thick, creamy and glossy.
- Working quickly: remove the tin from the fridge and pour in the filling. Tap down on the surface to remove any air bubbles and scatter over the blueberries.
- To set: carefully transfer to the fridge, keeping the tart flat, and chill for 4-6 hours, or overnight. The tart will be firm to touch but slightly sticky.
- To serve: remove from the fridge and from the tin. Decorate with whipped cream or yoghurt, extra berries and cookie crumbs. Use a warmed, sharp knife to slice and serve.
- To keep: store in a sealed container or covered tightly in the fridge for 2-3 days or you can freeze slices for 1 month, wrapped tightly, and allow to defrost.
Notes
It's really important to time this so have a watch to hand and keep whisking.
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Stay in touch
I look forward to hearing what you think of this Vegan Lemon and Blueberry Tart so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see, so please tag me, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With lemon tart love x
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