Vegan Strawberry Lemonade Tart
This Vegan Strawberry Lemonade Tart is a no-bake, gluten-free and paleo recipe made with loads of fresh strawberries and lemons. The scrumptious agar-thickened filling plays perfectly with the date-sweetened hazelnut crust.
Servings 8 slices
Ingredients
For the crust
- ¾ cups Medjool dates pitted, soak in hot water for 10 minutes if they're not soft
- 1½ cups roasted hazelnuts cashews, pecans or almonds would also work
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the filling
- 4 cups chopped fresh strawberries
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 2½ tablespoons tapioca starch
- 1 (15 oz) can full-fat coconut milk
- 2 teaspoons agar powder
- 2 teaspoons vanilla extract
Instructions
For the crust
- In a food processor or blender, combine all of the ingredients for the crust. Pulse for about 1 minute, or until the nuts and dates are broken up and hold together when pressed between your fingertips.¾ cups Medjool dates, 1½ cups roasted hazelnuts, 1 teaspoon vanilla extract, ½ teaspoon sea salt
- Press the crust into the bottom and up the sides of a greased 9” tart pan with a removable bottom. Set aside while preparing the filling.
For the filling
- Add the strawberries, lemon juice, and lemon zest to a food processor or blender. Blend until fully pureed. Add in the tapioca starch and blend again to incorporate.4 cups chopped fresh strawberries, ¼ cup fresh lemon juice, Zest of 2 lemons, 2½ tablespoons tapioca starch
- In a saucepan, combine the coconut milk and agar powder. Bring to a simmer and let simmer until thickened. Add the fruit mixture and bring the mixture to a low boil. Let boil until it's thickened to the consistency of a loose pudding, stirring frequently, about 5 minutes. It should be thick and glossy.1 (15 oz) can full-fat coconut milk, 2 teaspoons agar powder
- Remove from the heat, whisk in the vanilla, and pour into your prepared crust.2 teaspoons vanilla extract
- Place in the refrigerator or freezer to set, about an hour or two. Once firm, garnish with dried flowers, piped coconut cream, fresh berries, or whatever else your heart desires!
- Keep stored in the refrigerator for up to a week.
Notes
Recipe inspired by Bos.Kitchen!
