Vegan Lemon Tart

For the crust

1 package of Biscoff cookies (about 20 pieces) or same amount of vegan vanilla wafers
2 tbsp of coconut oil

For the filling:

1 can of coconut cream
3/4 cup of sugar or more if you like it sweeter
Juice from 5 med size lemons
Zest from 2 lemons
1 tsp vanilla extract
3 tbsp of corn starch
1 tsp turmeric powder.
Lemon slices and fresh blueberries for styling.


In a food processor, grind the wafers. Add the melted coconut oil.

Transfer the crust mixture into a lined 9 inch (24 cm) tart pan and press down firmly around the edges and bottom. Put the crust in the freezer meanwhile.
Let’s make the filling now.

In a medium saucepan, bring the coconut cream to boil stirring it frequently.

Add the sugar, lemon juice, zest, turmeric, vanilla extract, Keep stirring over a low heat.

In a separate bowl, Mix 3 tablespoons of starch with 1/3 cup of coconut milk or soy milk, mix well to get rid off any lumps.

Add the mixture slowly the filling mix in a saucepan, bring it to boil, keep stirring to avoid lumps for 3 min until custard thickens. Remove from the heat.

Pour the filling into the crust. Distribute the filling evenly.

Put the tart in a flat surface in the fridge for at least 3-4 hours to set.

Decorate your tart with sliced lemons, blueberries and more lemon zest. Enjoy!

search in search bar for your favorite recipes
Previous post Strawberry ice cream cake
Next post Millionaire Shortbread Protein Cheesecake