4.34 from 3 votes
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strawberry shortcake

Spring Tart with Lemon Custard and Raspberry Jelly

4.34 from 3 votes
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Author: Yukiko Tanzi | @foodie.yuki


Crunchy Crust:

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

Raspberry Jelly:

  • 240 g | 2 cups raspberries fresh or frozen
  • 1 Tbsp lemon juice
  • 180 ml | 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)
  • 75 g | 3 Tbsp coconut cream
  • 2 Tbsp sugar or sweetener of choice
  • 12 g | 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:

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

Raspberry Jelly:

  • 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.
  • Remove from heat and pass the mixture through a sieve to remove any seed. You should end up with about 320g of raspberry syrup.
  • Let cool down to room temperature.
  • Add 1 tsp of agar agar powder, bring the mixture to a boil and simmer for another 5 minutes over low-medium heat.
  • Set aside for a couple of minutes, then spread over the crust and let set in the fridge for 30 minutes.

Lemon Custard:

  • Combine the milk, sweetener, and lemon zest in a large pot.
  • Sift in corn starch and agar powder.
  • 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.
  • Carefully pour the lemon cream over the raspberry jelly.
  • Cover and chill 3 hours or until set.
  • *Before serving, remove the tart from the pan and top with fresh berries.


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  1. When do you pour in the coconut cream? It’s not clearly stated in the recipe. Also, for the raspberry jelly, the ingredients state 3/4 tsp, but the instructions say 1 tsp.

    1. Hi Izzy!

      Thank you for paying attention to detail! Use coconut cream at the same time as coconut milk (step 1 of lemon custard). As for the amount of agar agar in the raspberry jelly, use 1 tsp, as the instructions say. Hope this helps!

  2. 3 stars
    This is a pretty flawed recipe, though it tastes good. The next time I make it I’ll make the following changes:

    1. The crust needs more coconut oil. As is, the edges just crumble down the sides into the filling when the tart is cut–not the best presentation, though it still tastes good. Next time I’ll try 2 tbsp or maybe 2.5, until the dough clumps together more in the food processor.

    2. The bigger problem is the filling itself–it’s just not enough. It’s maybe a half inch or so of filling? Next time I’m going to double each layer and eyeball how much to pour in.

    3. The raspberries do no perfectly cook down into a jelly. I recommend running them through the food processor after cooking, and then straining out all the seeds, which is a lot of work but makes for a smooth and pretty bottom layer.

    4. I also recommend gently spooning the lemon layer onto the raspberry if you don’t want a raspberry-lemon pie swirl look. I personally prefer the start light color of the pie pictured above.

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