Lemon Tart

Recipe by Jana


Prep time


Cooking time




  • For the crust
  • 170 g almonds

  • 120 g dates, pitted and chopped

  • For the filling
  • 100 g dates, pitted and chopped

  • 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)

  • 300 ml plant-based mylk, preferably unsweetened

  • 75 ml fresh lemon juice

  • 1 to 2 tbsp lemon zest (depending on how zesty you like it)

  • 1 ¼ tsp agar agar powder (not flakes!)

  • 1 to 2 pinches ground turmeric


  • Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
  • Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
  • Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
  • Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
  • Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy :

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