Simple No Bake Vegan Lemon and Blueberry Layered Tart

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This no-bake vegan tart combines the flavours of blueberries and lemon with a lemon curd base and almond/date gluten-free crust. The results are a delicious easy vegan dessert to impress friends and family and for special occasions. Plus, this berry tart is dairy-free, refined sugar-free, gluten-free, no-bake, and absolutely delicious!

The Beauty of This Tart

In my opinion tarts are by far my favourite dessert to make. They require little effort and time to prepare, and are absolutely stunning. This tart is no different, but perhaps even more gorgeous to look at. Due to its brilliant colour.

Just like my 'BEST Vegan Lemon & Raspberry Layered Tart' I was able to achieve that beautiful yellow colour not via dye or lemons 🙂 but turmeric!

Turmeric is a fantastic natural dye with no chemicals or additives. And has some incredible health benefits. For instance, turmeric is a natural inflammatory compound. As it contains a compound known as Curcumin which is a bioactive substance. Which helps fight inflammation. As proven in a study by Yan He and others.

Furthermore, not only is this tart gorgeous it tastes terrific too! The combination of the sweet, fresh blueberries with the tart, citrus lemon blend perfectly together.

The no-bake element of this tart creates a smooth texture of each layer combined with the crunchy, soft almond and nut base to give a bit of bite to the dessert.

Master the art of baking GF, DF & Vegan

Baking Free From 101

The Recipe

But let's get back to the recipe. I've gone on about how exquisite this vegan tart is, but lets now get onto the part where you can actually create and taste the tart for yourself.

It's actually a rather simple recipe that is virtually impossible to get wrong if you follow the steps. The tart crust recipe is as simple as chucking a few ingredients in a blender then pressing into a tart pan and chilling. The filling simply needs a bit of heating and stirring and then it’s chill time – Voila!

No Bake Vegan Lemon and Blueberry Layered Tart

This no-bake vegan blueberry layered tart combines the flavours of blueberries and Lemon with a lemon curd base and almond/date gluten-free crust. The results are a delicious easy vegan dessert to impress friends and family and for special occasions. Plus, this berry tart is dairy-free, refined sugar-free, gluten-free, no-bake, and absolutely delicious!

5 from 3 votes

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Course: Dessert, Snack

Cuisine: Homemade

Keyword: dairy free, gluten free, healthy, healthy dessert, low carb, vegan, vegan dessert

Prep Time: 10

Chill Time: 1

Total Time: 1 10

Servings:

Calories: 500kcal

Author: Leena

Equipment

Tart tin
Pan
Whisk
Food Processor

Ingredients

Crust

150 g Dates (Pitted)
230 g Almonds (or any other nut will work fine here also)
90 g Oats
1 tablespoon Mayple syrup

Lemon Curd Layer

240 ml Almond milk
1 teaspoon Turmeric
60 ml Lemon juice
35 g Honey
1 ½ tablespoon Cornflour/starch

Blueberry Curd Layer

240 ml Almond milk
60 ml Blueberry juice
35 g Honey
1 ½ tablespoon Cornflour/starch
1 teaspoon Natural Blue Spirulina (or blue food colouring)

Instructions

Crust

Add all crust ingredients into a food processor and blitz until there are no big chucks of dates or nuts and all ingredients have come together. Refer to notes for further tips.
150 g Dates, 230 g Almonds, 90 g Oats, 1 tablespoon Mayple syrup
Press the crust dough into a tart tin (8"/20cm) to creat a tart shell across the whole tin. Leave to chill in the refridgerator while you prepare the fillings.

Lemon Curd Layer

Place all ingredients for the lemon curd into a pan and place on medium to low heat. Making sure to stir consistently to prevent any lumps from forming.
240 ml Almond milk, 1 teaspoon Turmeric, 60 ml Lemon juice, 35 g Honey, 1 ½ tablespoon Cornflour/starch
Remove pan from the heat when the mixture begins to thicken. Then pour into tart case. Once filled, tap the tart tin onto your work-surface to remove any air bubbles and ensure the layer is level.
Place tart in the freezer for at least ½hr and make a start on the blueberry layer.

Blueberry Curd Layer

Like before, place all ingredients for the blueberry curd into a pan on medium to low heat. Making sure to stir consistently to prevent any lumps from forming.
35 g Honey, 240 ml Almond milk, 60 ml Blueberry juice, 35 g Honey, 1 ½ tablespoon Cornflour/starch, 1 teaspoon Natural Blue Spirulina
Remove pan from the heat when the mixture begins to thicken.
Before pouring the blueberry layer ontop make sure the lemon layer is set. You can check this by touching it slightly, if your finger doesnt make a dent, then it's set.
Pour the blueberry layer ontop and tap the tart tin onto the work-surface to remove any air bubbles and ensure the layer is level. Place the tart in the freezer for at least ½hr or until completly set before decorating.

Decorating

This step is completly optional but you can decorate the tart with some fresh fruit. I used blueberries, raspberries, kiwis and gluten free pastry butterflies to help bring out the beautiful blue colour.
If you decided not to decorate it, then thats totally fine too the gorgeous colour of the tart, is enough in my opinion. You can now dig in and enjoy!

Notes

TOP TIPS

I would recommend soaking the dates for 10 mins in hot water before adding it to the food processor as they can be slightly dry so soaking can help and make it easier to blend and come together.
If you find that the crust is still very crumbly feel free to melt around a tablespoon of coconut oil and add it to the mixture until it comes together.

When pressing the crust dough into tin, try and use something level like a bottom of a glass cup, to ensure the crust is nice and level before adding the filling.

You can find the Natural Blue Spirulina I used for this recipe here.

For ingredients refer to my shop for all your pantry essentials.