Vegan Pistachio and Lemon Tart

Indulge in a guilt-free delight with this Vegan Pistachio and Lemon Tart!
Your taste buds are in for a treat.


• For the Crust:
• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• A pinch of salt

• For the Filling:

• 1 1/2 cups raw pistachios, soaked and drained
• 1/2 cup full-fat coconut milk
• 1/3 cup lemon juice
• 1/4 cup maple syrup
• Zest of 1 lemon
• 1 tsp vanilla extract


. Preheat your oven to 350°F (175°C).
. In a bowl, combine almond flour, melted coconut oil, maple syrup, and a pinch of salt. Mix until it forms a dough.
. Press the dough into a tart pan to create the crust. Use a fork to prick the bottom and bake for 10-12 minutes until it’s lightly golden.
. While the crust cools, make the filling. In a blender, combine soaked pistachios, coconut milk, lemon juice, maple syrup, lemon zest, and vanilla extract. Blend until smooth.
. Pour the pistachio-lemon mixture into the cooled crust and spread it evenly.
. Bake for 20-25 minutes until the filling is set.
. Let the tart cool, then refrigerate for a few hours or until it’s firm.
. Decorate with extra lemon zest and crushed pistachios before serving.
Enjoy your Vegan Pistachio and Lemon Tart!

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