Vegan Raspberry Lemon Tart

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I am Neyssa Lee a Seattle area photographer, mom of 6, planning obsessed, and who help you see the beauty, love and joy, in your own family’s chaos. I also use my super power of time management to help fellow photographers take control of their businesses. Learn more by heading to my ABOUT ME page.

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For Mother’s Day, Derek made the most delicious Vegan Raspberry Lemon Tart. I was going through my photos and started drooling when I saw photos of the tart, so I had to share! (I may be hoping that a certain husband gets excited too and makes it again!) The recipe is from Chloe Coscarelli’s cookbook Chloe’s Vegan Desserts. I recommend her cookbook to anyone (vegan or not). Her desserts are so yummy and easy to make!
The kids were on pins and needles waiting for their own piece of pie!
Vegan Raspberry Lemon TartUsually the kids only eat the top of a dessert and want more of the best part. But they devoured this Vegan Raspberry Lemon Tart. If you notice in this photo, Milo’s plate is empty and he’s eyeing Derek’s plate. Sawyer just stole a bit from his plate too. I don’t think Derek had any raspberry’s in his first piece of pie after the kids were done!

Vegan Raspberry Lemon TartHere’s the recipe to try it for yourself!

Vegan Raspberry Lemon Tart (From Chloe’s Vegan Desserts)

Vegan Raspberry Lemon Tart

Crust Ingredients:

1  1/2 cups all-purpose flour

1/3 cup sugar

1/4 teaspoon salt

1/2 cup vegan margarine (I like Earth Balance)

Custard Ingredients:

1/4 cup soy milk

1/4 cup cornstarch or arrowroot

1 can coconut milk

1/2 cup sugar

1/8 teaspoon salt

1 teaspoon pure vanilla extract

2 teaspoons pure lemon extract

2 tablespoons lemon zest

1 pint fresh raspberries

To Make the Crust: In a food processor, process flour, sugar, and salt until combined. Add margarine and pulse until crumbly. Firmly press shortbread dough into a 9-inch tart pan. Bake for 20 to 25 minutes, or until edges are golden. Remove from oven and let cool completely.

To Make the Lemon Custard: In a small bowl, throughly mix the soy milk and cornstarch with a fork and set aside. In a medium saucepan, whisk together coconut milk, sugar, and salt, and heat over medium-high heat just until boiling. Reduce heat to medium and slowly drizzle the cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick like pudding. Remove from heat, and stir in vanilla, lemon extract, and lemon zest.

To Assemble the Tart: Spread the custard evenly into the tart shell. Let cool completely then chill it in the refrigerator for 8 hours or overnight. Garnish with raspberries and dust with powdered sugar before serving.



P.S. If you make this you may find my family at your front door!

Comments +

  1. says:

    Yum!! That looks beautiful (and delicious!)–can’t wait to try it!

  2. says:

    Yum!! That looks beautiful (and delicious!)–can’t wait to try it!

  3. says:

    Yum!! That looks beautiful (and delicious!)–can’t wait to try it!

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