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The BEST Vegan Lemon & Raspberry Layered Tart (NO GLUTEN!)

This is by far the BEST Vegan Lemon tart recipe you’ll ever get your hands on.

This refreshing citrus Lemon and Raspberry tart is the perfect summer treat. It’s suitable for all dietry requrirements so all can enjoy. But most importantly, it provides you with many nutrients too!

Take raspberries for example, they are high in fiber, vitamins, minerals and antioxidants. And may protect against diabetes, cancer, obesity, arthritis and other conditions!

In addition, flaxseeds are a great source of omega 3’s, protein and fibre. A study by Uliyar Vitaldas Mani and others. Have also discovered that flaxseeds can also help control blood sugar levels!

Although, for this recipe where only adding 3tbsp! And that’ll be shared between 8-10 people. Therefore, these fantastic benefits, probably won’t be as effective.

You can, however, implement some flaxseed into the rest of your diet. By sprinkling it onto your breakfast, lunch and dinner. It doesn’t taste like anything; it just adds a little texture to your meals!

Master the art of baking GF, DF & Vegan

Baking Free From 101


It’s Colour

This Vegan Lemon tart gets its brilliant, vibrant colour not from food colouring, food gel or lemons 🙂 but TURMERIC.

It produces such an excellent yellow, without any additives or chemicals.

PRO TIPS:

Some of these ingredients may be quite new to you, especially if you don’t usually bake vegan desserts. So here are a few alternatives that you can opt for you. So you don’t miss out on this awesome recipe x

Vege gel – is basically vegan/vegetarian gelatine. If you live in the UK you can find it in nearly all supermarkets. I use Dr Oetkars vege gel. But if you can’t find it Agar works perfectly good too. You can find it on Amazon if you can’t find it in store.

For this tart like my Marbled Rhubarb and Almond Bundt Cake I substituted usual caster sugar for PureSweet sugar. It’s a natural sweetener found in fruits like watermelons, pears and grapes (not fructose) with no calories.

Master the art of baking GF, DF & Vegan

Baking Free From 101


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5 from 4 votes

The BEST Vegan Lemon & Raspberry Layered Tart (NO GLUTEN!)

This Refreshing Citrus Lemon and Raspberry tart is the perfect summer treat. It's suitable for all dietry requrirements so all can enjoy. But most importantly, it provides you with many nutrients too! Take raspberries for example, they are high in fiber, vitamins, minerals and antioxidants. Lemons and flaxseeds are also great sources of vitamins too!
Course Dessert
Cuisine .
Keyword dairy free, gluten free, vegan
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Servings 8 people
Calories 350kcal
Author Leena

Equipment

  • Tart tin
  • 8 inch Cake tin
  • Pan
  • Whisk

Ingredients

Tart Shell

  • 50 g apple sauce
  • 100 g Icing Sugar (Refer to notes)
  • 250 g GF flour
  • 125 g Vegan butter

Thin Raspberry Cake Layer

  • 1/2 tsp Xanthun gum
  • 70 g GF flour (for raspberry sponge)
  • 50 g Raspberries
  • 1 tbsp Flaxseed (egg substitute)
  • 3 tbsp Water
  • 70 g Vegan butter (for raspberry sponge)
  • 70 g Sugar Free sugar

Lemon Curd

  • 60 ml Lemon juice
  • Zest of 2 lemons
  • 3 tbsp Honey
  • 1 1/2 tbsp Cornflour
  • 1/4 tsp Agar (vegan gelatine)
  • 1 tsp Turmeric
  • 35 g Sugar – free sugar

Instructions

Tart Crust

  • Add the flour, icing sugar to a bowl and add the butter then crumble it together with your fingertips
    100 g Icing Sugar, 250 g GF flour, 125 g Vegan butter
  • Add the apple sauce – a little at a time, until it forms a dough
    50 g apple sauce
  • Place the dough in the fridge for an 1hr. You can make the raspberry layer while your waiting.
  • Then roll out the pastry between 2 peices of clingfilm until the pastry is large enough to fit the tin.
  • Blind bake the tart shell by placing grease proof paper into the tart shell and filling it with baking beans or rice to prevent the pastry from rising. Bake for 10 mins
  • Then remove rice/baking beans and grease proof paper and bake for a further 10 mins. Then remove from oven and leave aside to cool.

Raspberry sponge

  • Cream together the vegan butter and sugar.
    70 g Vegan butter, 70 g Sugar Free sugar
  • Then add the flaxseed egg mix and flour and xunthen gum
    70 g GF flour, 1 tbsp Flaxseed, 3 tbsp Water, 1/2 tsp Xanthun gum
  • Fold in the raspberries and transfer to greased and lined 8inch cake tin. (This will be a very thin cake in order to fit into the tart 🙂 )
    50 g Raspberries
  • Bake for 10 mins or until golden brown and springy to the touch. Remove from oven and leave aside to cool.

Lemon Curd

  • To make the curd, place all the ingredients into a pan and tranfer to a stove on medium heat.
    60 ml Lemon juice, Zest of 2 lemons, 1 1/2 tbsp Cornflour, 1/4 tsp Agar, 35 g Sugar – free sugar, 3 tbsp Honey
  • Stir constantly until thickened. You can also add more turmeric if you like to produce a more intense yellow colour.
    1 tsp Turmeric

Assemble

  • To assemble, place the rasberry cake layer into the centre of the tart shell.
  • Pour the lemon curd ontop of the cake layer and around the sides until completly covered.
  • Place tart in the fridge/freezer until set.
  • You can then decorate the tart with some fresh fruit or just dig into right away. Your choice, either way it'll look and taste fantastic! Enjoy x

Notes

Substitutes:
  • You can substitute Agar with Vege gel – quantities would be the same.
  • If you’d prefer not to make this tart gluten free, substitute gluten free flour for plain flour.
  • If you don’t have flaxseeds, some other great egg substitute are, 
  1. 1tbsp of chia seeds with 3 tbsp of water
  2. 50g apple sauce
  3. 1tsp of baking soda with 1tbsp of vinegar
For the sugar free sugar I use PureSweet sugar. It’s a natural sweetener found in fruits like watermelons, pears and grapes (not fructose) with no calories.
 

Try out this Recipe and let me know what you think of it, or if you’ve decided to experiment with your flavour combinations I’d love to know. Leave a comment below x

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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14 Comments

  1. This looks fantastic! Almost too good to eat!! Amazing that you get the colour from turmeric, love that. Marnie xx

  2. 5 stars
    Wow! I love tarts! I was too conscious of eating too much tart because of how sweet most of them are, but this is perfect because it has sugar-free sugar. How amazing is that? I will try this recipe! Thank you! xx

    1. I completely agree Martina, some tarts can be overly sweet and although I’ve substituted normal sugar for a sugar free alternative (fructose) it still adds sweetness, but I’ve added it proportionally to add just the right amount of sweetness, to avoid that overly sweet flavour you can sometimes get!

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