Simple to make, super pretty and beyond delicious – these (no-bake) Healthy Lemon Tarts are the ultimate summer dessert! The easy press in crust is the perfect shell to house the silky, smooth and totally luscious lemon, honey and vanilla scented creamy filling. Topped with fresh raspberries and served with a little honey this dessert is a show-stopper!
These healthy lemon tarts are the go-to summer dessert. They’re light, zesty, luscious, creamy, silky smooth and the ideal way to finish a meal during the hot months of summer.
The lemon filling is made with a luscious mixture of coconut cream and white chocolate, that’s spiked with the heavenly scent of vanilla bean, a drizzle of honey to make the filling just sweet enough and of course a good kick of zesty lemon to give the tarts their unmistakable citrus-y tang.
Every bite you’ll take is seriously so delicious. The tart crust is made of almonds, cashews, coconut and a few medjool dates. When combined with the luscious filling it make’s for a mouth watering dessert that’s tangy, creamy, silky yet not overly sweet. Hands down this flavour combo is my favourite summer dessert, ever! And I may be a little biased, but the prettiest too! How adorable do those raspberries look nestled on top of the tarts under a cheeky drizzle of honey. So beautiful.
Ok, these tarts are delicious. Enough said. BUT! They’re also super easy to make. The base comes together in a food processor and is then pressed into tart tins needing no special care or attention. Fuss-free and so easy!
And the filling is as simple as heating the coconut cream, pouring over white chocolate and leaving to stand for 3 minutes. Whisk in the coconut oil, vanilla, honey, lemon juice and zest and voila you’re ready to pour the silky creamy filling into the awaiting bases.
After a short stint in the fridge to set, tarts are ready to be adorned with a little reserved crumb, fresh raspberries and the tiniest drizzle of honey. YUMMY!
Healthy Lemon Tart Ingredients
Coconut Cream: Lends these tarts it’s unbeatable creamy texture to create the luscious silky filling you’ll adore.
White Chocolate: Lends the tarts it’s ivory like colour and rich buttery flavour.
Coconut Oil: Helps the luscious filling to set.
Vanilla Bean: Simply a must! Nothing beats the background floral/spicy notes of vanilla bean that just so happens to work beautifully with honey and lemon.
Honey: Lends just enough sweetness to the luscious filling.
Lemon: Provides the zesty burst of fresh citrus tang lemon tart is famous for!
Almonds/Coconut/Cashews: Join forces to create the wonderfully textured tart bases.
For the days you’re looking to enjoy a lighter, healthier summer dessert that’s bursting with tangy lemon yet still creamy, luscious and a little sweet – these lemon tarts are for you! And the best part? No oven required!
MORE HEALTHY DESSERT RECIPES
[no bake] carrot cake bars
creamy chocolate peanut butter chia pudding
yoghurt and blueberry panna cotta’s
apple pear and raspberry crumble
goji chia pistachio power bars
I know you’re going to love these Healthy Lemon Tarts, please let me know if you make them by leaving a comment and rating the recipe. I’d love to hear from you and it helps encourage others to make the recipe too! Kayla xo
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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Healthy Lemon Tarts
- Total Time: 45 mins
- Yield: 4 tarts 1x
Description
Simple to make, super pretty and beyond delicious – these (no-bake) Healthy Lemon Tarts are the ultimate summer dessert! The easy press in crust is the perfect shell to house the silky, smooth and totally luscious lemon, honey and vanilla scented creamy filling. Topped with a fresh raspberries and served with a little honey this dessert is a show-stopper!
Ingredients
Base:
- 3/4 cup (105 grams) almonds
- 3/4 cup (110 grams) cashews
- 1/2 cup (40 grams) desiccated coconut
- 8 medjool dates, pitted
- 6 tablespoons coconut oil, melted and slightly cooled
- pinch of salt
Lemon Filing:
- 1 x 270 ml can coconut cream, shaken
- 130 grams white chocolate
- 1/4 cup (60 ml) coconut oil, melted
- 1 teaspoon vanilla bean paste (or extract)
- 3 tablespoons honey
- zest and juice of 2 lemons
To serve: fresh raspberries
Instructions
- Grease 4 x small loose bottom tart tins with melted coconut oil. Set aside.
To make the base:
- Place the almonds, cashews, coconut, dates, coconut oil and salt into the large bowl of a food processor.
- Blitz for 2-3 minutes or until thoroughly combined and the mixture holds shape.
- Reserve two tablespoons of the mixture and pop into the fridge [to decorate tarts with later].
- Divide remaining mixture between prepared tart tins and use fingers to press into shape.
- Place tart shells into the freezer whilst you prepare the filling.
To make the lemon filling:
- Pop the coconut cream into a small saucepan and place over low-medium heat and bring to the boil [stirring constantly].
- Take the saucepan off heat and place onto a wooden board.
- Add the white chocolate – let stand for 3 minutes [without touching].
- Whisk thoroughly to combine. If any pieces of chocolate remain simply pop the saucepan over low heat and whisk until melted.
- Add the coconut oil, vanilla, honey, lemon juice and zest and whisk to combine.
- Retrieve the tart shells from the deep freeze and fill each with the luscious lemon filling.
- Return tarts to fridge for 2-3 hours or until set.
To serve:
- Carefully remove tarts from tin, decorate with reserved crumbs, raspberries and a drizzle of honey.
Notes
Lemon Tarts are best eaten on the day made.
Store lemon tarts in an air-tight container in the fridge.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 30 mins
- Cook Time: Sets in fridge
- Category: Dessert
- Method: No Bake
- Cuisine: American
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