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Patriotic Lemon Tarts
By Alexis Rowe - June 26, 2014

Patriotic Lemon Tarts

Who's ready for another recipe for your 4th of July celebration? Did you like Monday's Patriotic Fruit Popsicles? With this next recipe, we are going to reinvent the way you think of dessert! And guess what, they are vegan, gluten-free, casein-free, and sugar-free! Now I bet you're thinking that there is no way under this summertime sun that we could come up with a dessert this healthy, and it still be tasty. But it is the honest truth, that's how we are going to reinvent the way you think about dessert! Try them out for yourself and see! I am proud to present the delicious, delectable treat:

Patriotic Lemon Tarts

Healthy Dessert of the Year!

What You Need:

Crust:
  • 2 cups Almond Flour
  • 1 tsp. Sea Salt
  • 1 tsp. Vanilla
  • 1/4 cup Raw Honey
  • 3/4 cup Coconut Oil, melted
  • 1 1/2 tsp. Lemon Zest
Filling:
  • 3 cups Cashews, soaked for 4 hrs. & drained
  • 2 1/2 cups Raw Honey
  • 1 1/2 cup Coconut Oil
  • 1/2 cup + 3 Tbsp. Lemon Juice
  • 1 1/2 tsp. Vanilla
  • 2 tsp. Celtic Sea Salt
  • 3 1/2 Tbsp. Lemon Zest

Instructions:

For Crust -
  1. Blend all ingredients together with a fork, until consistency resembles coarse breadcrumbs.
  2. Press a small amount of the crust mixture onto the bottom of a tart pan.
For Filling -
  1. Blend all ingredients together in a blender until smooth.
  2. Pour filling mix over crust in tart pans.
  3. Freeze for 20 minutes until filling is completely hardened.
And Voila! Your tarts are finished. Sit back and admire your work! Or start eating, cause they are just so good! Enjoy!
Pin or Share the above pictures so that you can find the recipe whenever you wish! What foods are you planning on making for your 4th of July?
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4 Comments

  1. Tatia
    These are DELICIOUS!!! They will definitely stay as a staple in our house. It seemed like there was too much coconut oil to make a crumbly crust, mine did not turn out crumbly, so I'll use less oil next time. Also, I cut the honey in half and it was still plenty sweet. Will probably only do one cup honey next round also instead of 2.5 cups.

    Thanks for the recipe!
    1. Meagan
      Love your adjustments. Thanks for sharing what you found helpful with us!
  2. Donna
    These look delicious and I'd like to make some, but have never used a tart pan. These *look* small-ish and I'm wondering if you used the tiny tartlet pans instead of the pie-sized one. ?? Could any of you share more perspective on the size of these lovely-looking little delicacies? I was also wondering if you could just use a muffin pan with cupcake liners to get that edge that looks like the chocolate candy, Reese cups. Also, the red topping in the blurred background......I assume is fresh strawberries? Thanks for any helpful info. I'm anxious to try these.......maybe for a treat for an upcoming birthday celebration OR maybe for Labor Day!!
    1. Meagan
      Yes they're made in tart pans, but you could try making them in a muffin tin with cupcake liners. I'm not sure you'd get the edging though as you have to press the crust into the cupcake liner and that would probably mess the edging up. You could also try silicon baking pans as they would keep their shape better. And yes, there are strawberries in the photo, but you could use raspberries too. Hope that helps!