{"id":7276,"date":"2019-08-06T14:38:04","date_gmt":"2019-08-06T09:08:04","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=7276"},"modified":"2020-06-06T11:18:36","modified_gmt":"2020-06-06T05:48:36","slug":"vegan-lemon-tart","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/vegan-lemon-tart\/","title":{"rendered":"Vegan Lemon Tart"},"content":{"rendered":"\n

With its tart and sweet balance, this Vegan Lemon Tart<\/strong> is the perfect, fresh summertime dessert. It tastes decadent and has the most striking brightness that will please any palate or eye!<\/p>\n\n\n\n

\"Vegan<\/figure>\n\n\n\n

Last week I got back from attending a very dear friend\u2019s daughter\u2019s wedding in Minsk, Belarus. Our friends were wonderful hosts and took us all over the city \u2013 from the tourist attractions to local markets and parks. And of course, we ate plenty! I was so inspired by the local food there, that I
brought back absolutely anything I could \u2013 cheeses, homemade chocolates, dried lavender, nuts, spices, and snacks. To my immense sorrow, most of the beautiful, sweet fruits couldn\u2019t come with me. But I made sure to bring enough lemons to last me a while!<\/p>\n\n\n\n

\"lemon<\/figure>\n\n\n\n

I was so excited to bake with the gorgeous lemons I had procured and made plans to bake this lemon tart while on the flight home! Unfortunately, life happened! Work had piled up (not to mention handling the amount of schoolwork my son had missed) and this pie eluded me for a week. Finally, over the weekend, when I was thoroughly fed up with invoicing, meetings, and the boy\u2019s exam prep - I snatched some time to make this lovely treat!<\/p>\n\n\n\n

\"tart<\/figure>\n\n\n\n
\"Lemon<\/figure>\n\n\n\n
\"lemon<\/figure>\n\n\n\n

It was worth the wait. It was all-round fabulous \u2013 with a buttery, crisp crust and creamy, tangy-sweet filling. Making this pie was wonderfully easy. The healthy crust was made up of oats, almonds, desiccated coconut, some coconut oil, and a little date syrup for sweetness. It baked for 8-10 minutes. <\/p>\n\n\n\n

While it was cooling, I got cracking on the no-bake filling! A thick creamy blend of soaked cashews, fresh lemon juice, zest, coconut cream, some maple syrup, turmeric ( for the color), and a little bit of coconut oil for richness. That\u2019s all! Mix it up, pour it into the crust, and let the pie set for a few hours (always the hardest part), in the freezer!<\/p>\n\n\n\n

\"Vegan<\/figure>\n\n\n\n

Why will you love this Vegan Lemon Tart?<\/strong><\/p>\n\n\n\n