This vegan lemon tart is the perfect summery dessert. The creamy lemon filling is bursting with flavor from fresh lemons and maple syrup - all wrapped in a crunchy, crumbly homemade pie crust. Yum!
Add the flour, tahini, peanut butter, and maple syrup to a mixing bowl and mix until well-combined. Press into a 14cm/5 inch tartlet tin, poke holes in the bottom using a fork and bake for 5-7 minutes.
Meanwhile, whisk together the vegan single cream, lemon juice, lemon zest, and maple syrup.
Dissolve the agar agar in the 4 tbsp water over a low-medium heat, then whisk into the filling mixture.
Once the crust is ready, pour in the filling and leave to set in the fridge for at least 2-3 hours, or overnight.
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