Lemon Cashew Tart with Blueberry Compote

A stunning, simple and beautiful plant-based dessert that I first made as a birthday treat for my dear friend Anne.  Pictured with Pink Anemone flowers that the bees adore.

  • Prep 2hrs Soaking* + 15mins
  • Cook Time Freeze 2 hrs+
  • Difficulty Low
  • Serving1 Tart
  • Dairy free

    Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Grain Free

    Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Plant Based Vegan

    Vegan recipes are plant-based and have no animal products; no meat, no eggs, no dairy and no honey. Plant-based recipes ingredients are made from plants.

     

Ingredients

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Soak* 2hrs+

  • 1 ½ cups cashews
  • ½ cup coconut chips

Base Crust

  • 1 ½ cups sunflower seeds or almonds
  • 2 tbsp maple syrup
  • ¼ teaspoon fine sea salt

Lemon Cashew Tart

  • Soaked cashews + coconut chips
  • 2 tbsp coconut oil
  • ⅓ cup lemon juice
  • ⅓ cup honey
  • 2 teaspoons vanilla

Blueberry Compote

  • 2 cups frozen or fresh blueberries
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Method

Lemon Cashew Tart with Blueberry Compote

 

SOAK*
CASHEWS + COCONUT CHIPS by covering with water and placing in the fridge for 2 hrs up to overnight.

 

BASE CRUST
FOOD PROCESSOR or blender blitz sunflower seeds to a breadcrumb texture
MIX in maple syrup and salt
PRESS onto the base of a lightly greased tart tin (the ones with a removable base) I used a rectangular one.  Springform 9″ | 22cm would work here too.

 

LEMON CASHEW TART
DRAIN, then rinse and drain again the soaked cashews + coconut chips
HIGH-SPEED BLENDER add soaked nuts, coconut oil, lemon juice, honey and vanilla
BLEND until you have a thick, creamy super smooth mixture, stir in lemon zest if using
POUR over base crust, spreading out really evenly and smoothly with an offset spatula
COVER with lid or plastic wrap
FREEZER chill for at least 2 hrs until set

 

BLUEBERRY COMPOTE
COOK blueberries uncovered on the stovetop for 10-15 mins until their juice thickens slightly.
COOL in a serving bowl.

 

SERVE
REMOVE outer rim of the tart tin, slice tart and serve w’ a spoon of berries.  I take the tart out of the freezer and put it into fridge about 20 mins before serving, it makes it a little easier to serve.

Tips + Suggestions

BASE CRUST – I like to use a combo ½ cup each of sunflower & pumpkin seeds and almonds.

 

*SOAKING you can speed up this process if you must by using hot water and then sitting it in the fridge to cool for 15-20mins while you get the rest of the ingredients ready.  Drain and continue with recipe as above.

 

ADD lemon zest for extra tangy –  stir in after cashew mixture has been blender otherwise the mixture may become bitter to taste. Meyer lemons would be lush in this recipe!