Lemon & blueberry vegan tart

After a refreshing, vibrant treat? Whip up our lemon & blueberry vegan tart (RECIPE BELOW), a wholesome makeover on a classic dessert. It’s perfect for entertaining.
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Lemon & blueberry vegan tart
Serves 8 Prep 15 mins (+ freezing, cooling & 4 hours soaking time) Cooking 25 mins
1½ cups (225g) cashews
1 cup (160g) whole almonds
¼ cup (35g) pistachios
½ cup (40g) shredded coconut
Pinch of salt
12 fresh dates, pitted, chopped
270ml can coconut cream
1 lemon, rind finely grated, juiced
⅓ cup (80ml) maple syrup
Pinch of ground turmeric
Blueberries, to decorate
Thyme sprigs, to decorate
Candied lemon
2 lemons, thinly sliced
½ cup (110g) caster sugar
1 Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
2 Lightly grease a 24cm (base measurement) fluted tart tin with removable base. Line the base with baking paper. Place on a baking tray.
3 Place almonds, pistachios, shredded coconut and salt in a food processor. Process until finely chopped. Add dates and process until very finely chopped and mixture holds together when pinched. Spoon into prepared tin. Use the back of a metal spoon to push the mixture evenly over base and side of the tin. Place in the freezer to set.
4 Drain the cashews and place in a blender. Add coconut cream, lemon rind, lemon juice and maple syrup. Blend until very smooth and creamy. Add turmeric and blend until smooth. Pour into the tart case in tin. Gently tap on the bench to smooth the surface. Place in freezer for 2 hours or until firm.
5 Meanwhile, to make the candied lemon, line a baking tray with baking paper. Place lemon, sugar and 11/2 cups (375ml) water in a frying pan. Bring to a simmer over medium heat. Cook, turning lemon occasionally, for 20 mins or until rind is translucent. Transfer the lemon to the lined tray. Increase heat to medium-high. Bring syrup in the pan to the boil. Cook for 3-5 mins or until syrup thickens. Set aside to cool completely.
6 Transfer tart to a serving plate. Top with candied lemon, blueberries and thyme. Drizzle with the lemon syrup.
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