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dessert recipes/ Desserts/ Recipes/ Vegan

No-Bake Lemon Berry Tart

No-Bake Lemon Berry Coconut Tart

This no-bake tart is no-compromise when it comes to flavor.

If you’re looking for a no-bake tart to carry you through the high heat of summer, look no further. We love this pie crust to pair with this tart. It blends perfectly with the lemon and coconut cream flavors. Top with whatever fresh, seasonal fruit you see fit, but berries are a perfect


No-Bake Lemon Berry Tart

No-Bake Lemon Berry Coconut Tart

You can’t do better for a no-fuss, no-bake dessert. The whipped coconut cream and tart lemon flavors mingle together to make the perfect summer dessert. Be sure to give the coconut cream enough time to chill down, it’s the only way it’ll whip into the texture you want for your topping. And don’t hesitate to change up the berries for stone fruits or other seasonal tastes: pineapple, kiwi, and mango all adorn this tart with equally stunning cohesion.

  • Author: OMV Kitchens
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 1 pie
  • Category: Vegan
  • Method: Baking
  • Cuisine: American


One batch of Vegan, Gluten-Free Pie Crust.

For the filling:
5 cups (750 g) silken soft tofu, drained
2 lemons, juiced
½ cup (120 g) light agave nectar
1 tsp vanilla extract

For the cream:
2 cans (800 ml) coconut milk, chilled overnight
2 tbsp granulated stevia, or other granulated sweetener

To serve:
4 cups (575 g) mixed berries, e. g. blueberries, blackberries, raspberries, strawberries (some halved)


For the filling: Combine all the ingredients for the filling in a clean food processor. Blend on high until smooth and creamy, scraping down the sides of the processor from time to time.

Pour into the prepared crust. Cover and chill for at least 4 hours.

For the coconut cream: After chilling, prepare the coconut cream. Carefully open the cans of chilled coconut milk. Scrape the solids into a mixing bowl, reserving the coconut liquid for another use.

Add the stevia to the coconut cream solids and beat well with an electric mixer until thick and peaked.

To serve: Spoon the coconut cream on top of the lemon filling, spreading it out into a round.

Decorate the top of the cream with the mixed berries before serving.

Keywords: Vegan, Gluten-Free, Refined Sugar-Free

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