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Blueberry Lemon Curd Tart
[Vegan]

HA By: Helen Au

Author Bio

Going vegan doesn’t mean giving up flaky pie crusts and delicious tarts! With this outstanding... Read More

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Blueberry Lemon Curd Tart [Vegan]

Dairy Free

Vegan

I fell in love with lemon curd while studying abroad in Paris, which is heaven for foodies. It was during one of our class outings that my professor introduced us to the best lemon curd tart I’ve ever tasted. It was refreshing, tangy and sweetened just enough so it didn’t overpower the citrus flavors. Since then, I have been on the hunt for the best vegan lemon curd tart, which led me to this recipe. One bite will transport me back to Paris, enjoying that lemon curd tart. This lemon curd is vegan with coconut cream and fresh lemon juice.

Reprinted with permission from Cozy Vegan Pies and Tarts by Helen Au. Page Street Publishing Co. 2022. Photo credit: Helen Au.

Ingredients You Need for Blueberry Lemon Curd Tart [Vegan]

For the Crust

1/4 cup (50 g) pitted Medjool dates
1/2 cup (45 g) gluten-free oat flour
3 tablespoons (21 g) superfine almond flour
1/8 teaspoon fine sea salt
1 tablespoon (15 g) unrefined coconut oil, melted

For the Lemon Curd Filling

1 cup (240 ml) coconut cream
1 cup (240 ml) fresh lemon juice
Zest of 1 lemon
1 cup (200 g) cane sugar
1/8 teaspoon fine sea salt
Dash of ground turmeric (optional for color)
3 tablespoons (30 g) cornstarch + 30 ml (2 tablespoons) cold water, combined

For the Topping

1/2 cup (75 g) fresh blueberries
Sliced lemons (optional)
Mint leaves (optional)

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How to Prepare Blueberry Lemon Curd Tart [Vegan]

Soak the Medjool dates in hot water for at least 1 hour or in warm water overnight. The Medjool dates are ready to be used when they become soft and slightly mushy.
Add the oat flour, almond flour and salt to a food processor, and pulse until the flour is well combined. Add the dates and coconut oil. Blend until a dough forms. The dough will be sticky to the touch.
Transfer the dough to a 9-inch (23-cm) tart pan, pressing on the sides until the dough covers the pan. Place the crust back in the refrigerator until the filling is ready.
To make the lemon curd filling, add the coconut cream, lemon juice, lemon zest, sugar, salt and ground turmeric (if using) to a saucepan over medium heat. Stir until well combined. Once the filling starts to boil, slowly add the cornstarch slurry, stirring constantly. When the filling starts to thicken, about 30 seconds, pour the lemon curd into the crust. Allow the tart to cool for 15 minutes before transferring it to the refrigerator to chill for 2 hours or overnight. Top the tarts with the fresh blueberries, sliced lemon and mint leaves (if using) when ready to serve.