clock icon cutlery icon flag icon folder icon instagram icon pinterest icon print icon squares icon

Spring Tart with Lemon Custard and Raspberry Jelly



Crunchy Crust:

  • 150g | 1.5 cup rolled oats (Gf if needed)
  • 50g | 1/2 cup almond flour
  • Pinch of sea salt
  • 30g | 1.5 Tbsp coconut sugar
  • 30g | 1.5 Tbsp vegan butter / coconut oil (melted)

Raspberry Jelly:

  • 240g | 2 cups raspberries, fresh or frozen
  • 1 Tbsp lemon juice
  • 180ml | 3/4 cup water
  • 1.5 Tbsp sugar or sweetener of choice
  • 3/4 tsp agar agar powder

Lemon Custard:

  • 240 ml | 1 cup plant milk, room temp (I used soy)
  • 75g | 3 Tbsp coconut cream
  • 2 Tbsp sugar or sweetener of choice
  • 12g | 1 Tbsp corn starch
  • 1/2 tsp agar agar powder
  • 1/2 tsp vanilla bean paste
  • 1 Tbsp organic lemon zest
  • 60 ml | 1/4 cup lemon juice


Crunchy Crust:

  1. Preheat the oven to 175C/350F degrees.
  2. In a food processor, finely ground the oats into a flour.
  3. Add the almond flour, salt and sugar and pulse to combine.
  4. Add the melted butter/oil and blend to combine.
  5. Press the mixture firmly into the tart tin.
  6. Bake for 14-15 minutes or until golden brown.
  7. Remove from the oven and let cool down completely.

Raspberry Jelly:

  1. In a small saucepan add raspberries, water, lemon juice and sugar. Simmer for about 10-15 minutes over medium-low heat until the berries are dissolved.
  2. Remove from heat and pass the mixture through a sieve to remove any seed. You should end up with about 320g of raspberry syrup.
  3. Let cool down to room temperature.
  4. Add 1 tsp of agar agar powder, bring the mixture to a boil and simmer for another 5 minutes over low-medium heat.
  5. Set aside for a couple of minutes, then spread over the crust and let set in the fridge for 30 minutes.

Lemon Custard:

  1. Combine the milk, sweetener, and lemon zest in a large pot.
  2. Sift in corn starch and agar powder.
  3. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.
  4. Carefully pour the lemon cream over the raspberry jelly.
  5. Cover and chill 3 hours or until set.
    *Before serving, remove the tart from the pan and top with fresh berries.


Find more of Yukiko’s recipes on foodie.yuki.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.