The BEST Vegan Lemon Blackberry Tart, with a buttery lemon pastry, homemade lemon curd, a fresh and juicy blackberry compote topped with whipped cream flowers. Made from scratch in under 30 minutes and unbelievably vegan, egg-free and dairy-free!
Vegan Lemon Blackberry Tart
This lemon & blackberry tart made completely from scratch with juicy fresh berries, melt in the mouth tart shell with a hidden layer of zingy, fresh and tart lemon curd. You’ll fall in love with this beautiful French inspired dessert. PLUS is super easy to make, great for Spring, parties summer gatherings or any occasion requiring a delicious fresh and fruity show stopping dessert.
Looking for more fruity recipes, check out my No-Bake Passionfruit Cheesecake, Lemon Creme Brûlée Cookies and Vegan Lemon Raspberry Cake.
Why you’ll love this blackberry tart:
- Beautiful design.
- Easy to make.
- Vegan friendly.
- Gluten-free option.
- The BEST Vegan lemon Curd filling!!!!!
- Moreish!!!!
- Great ‘make ahead’ dessert.
- Full of flavour.
- Pastry melts in the mouth.
- Fun to make.
- Fun decorative design.
Layers of a Vegan Lemon Blackberry Tart
This recipe contains 4 layers, from the base to the cream topping, BUT you’ll be surprised how fast this recipe comes together. The base and lemon curd can be made ahead of time, so all you have to do is make some fresh blackberry compote and whip up some cream then assemble!
- Pastry: The base uses my go-to buttery shortcrust inspired pastry which literally melts in your mouth, its the only way i can describe it! I also added in some lemon zest for a extra pop of flavour. SO GOOD!
- Lemon curd: When I tell you this is the BEST EVER lemon curd, I 100% mean it! You just need to make a batch and see for yourself. The curd is spread on-top of the pastry for a burst of citrus flavour. It pairs beautifully with the blackberries.
- Blackberry compote: This can be made with fresh or frozen blackberries. I like to use a mixture of 50 / 50 as I like to have quite a ‘jelly like’ compote but with some whole berries inside for texture. The compote is spread on top of the lemon curd and chilled to set.
- Cream topping :Finally the decoration. The cream is whipped up, added to a piping bag and piped in a flower shape over the tart. Finish off with a whole blackberry in the middle and it’s ready to serve and enjoy!
Ingredients you’ll need:
As this recipe contains 4 layers, you’ll need a few different ingredients, but don’t worry, I have listed them here for you along with some substitution. You can find the full written recipe including method and measurements in the recipe card at the bottom of the page.
- Plain flour / all purpose flour : Use a good quality gluten-free blend to make this recipe free from wheat / gluten.
- Dairy-free butter: Make sure the vegan block butter is chilled before use.
- Caster sugar : You can use granulated sugar but a fine white sugar works best.
- Lemons: Un-waxed.
- Cornflour / cornstarch + water.
- Vegan condensed milk: My go-to us Natures Charm Coconut / Oat Condensed Milk and Carnations Vegan Condensed Milk.
- Turmeric: Alternatively you can also use a drop of yellow food gel.
- Blackberries: A mixture of fresh and frozen.
- Dairy-free cream: Use a good quality, stable fresh! My go-to is The Coconut Collaborative Double Cream.
- Mint leaves: Optional but make the dessert look so beautiful!
How to make a Vegan Lemon Blackberry Tart
You’ll be very happy to hear that this recipe is very easy to make and put together. You’ll find the full ingredients list and method in the recipe card at the bottom of the page, but here is a quick overview!
- Make the pastry base
Combine all of the base ingredients into a smooth dough, press into a loose base tart tin with the base lined with grease proof paper. Bake until golden then allow to cool.
- Make the lemon curd
Add all lemon curd ingredients into a saucepan on the hob over medium heat, allow it to bubble and thicken. Pour into a heat proof jar or bowl and allow to cool. Whisk to break up any clump and smooth out. Pipe or spoon the curd over the base in a good thick layer. Chill.
- Cook the blackberry compote
Add all of the blackberry compote ingredients in a saucepan on the hob over low heat, cook until it thickens. if it’s too thick, add in a splash of water. Pour the compote over the lemon curd and spread out into an even layer. Chill.
- Add on the decorations
Whip up the cream in a stand mixer with balloon whisk attachment or by hand, transfer into a piping bag fitted with a round tip. Pipe flowers to the top of the tart, placing a fresh blackberry in the middle. You can also add on a fresh mint leaf for decoration.
- Serve and enjoy
Use a sharp knife to use the tart into slices, serve and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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Vegan Lemon Blackberry Tart
- Total Time: 2 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
Vegan Lemon Blackberry Tart with lemon pastry, homemade lemon curd, blackberry compote and whipped cream flowers. Perfect for Spring.
Ingredients
Ingredients for the pastry
- 250g of all purpose / plain flour
- 50g of caster sugar
- 200g of vegan block butter
- 1 unwaxed lemon (zest only)
Ingredients for the lemon curd
- 3 tablespoons of corn flour + 2 tablespoons of water
- 100g of dairy-free butter/margarine
- 100g of caster sugar
- 170ml of lemon juice
- 3 small unwaxed lemons (zest)
- 100g of vegan condensed milk
- Pinch of turmeric (or drop of yellow food gel)
Ingredients for the compote
- 1 + 1/2 tablespoons of cornstarch + 1 tablespoon of water
- 400g of fresh / frozen blackberries
- 200g of caster sugar
- 1/2 tablespoon of lemon juice
Ingredients for the cream flowers
- 220ml of vegan whipping cream (I use The Coconut Collaborative Double Cream)
- Handful of fresh blackberries
- Mint leaves (optional)
Instructions
Method (pastry)
- Preheat the oven to 180ºC fan and line the base of a loose base tart / flan tin with grease proof paper.
- In a medium sized mixing bowl, add in the flour and sugar. Stir to combine. Rub in the lemon zest. Add in the softened butter and using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.
- Firmly press the dough into the tart case / tin and use your fingers to press down the bottom and up the sides. Tip: As the dough is sticky, coat your fingers in some plain flour before pressing it into the tin to prevent sticking. Use a knife to trim off any excess dough. Prick the base with a fork.
- Place into the middle of the oven and bake for 18-20 minutes, or until lightly golden in colour. The middle of the base may rise up so you can always use some baking beans.
- Remove from the oven, use something flat to gently press the middle of the pastry down as it may have risen slightly in the oven. Set aside to cool before you add the lemon filling.
Method (lemon curd)
- In a small bowl, add in the corn flour and water. Stir together into thick paste.
- Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
- Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
- Pour curd into a heat proof jar or bowl, cover and place aside to cool down.
- You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.
- Transfer into a piping bag for ease, or you can use add it on-top of the pastry base using a spoon. Spread out into an even layer. Chill while you make the compote.
Method (blackberry compote)
- Stir the cornflour and water together to form a paste. Add all of the blackberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.
- Spoon on-top of the lemon curd, spread out into an even layer then pop in the fridge to chill, at least 2-4 hours.
Method (decoration)
- Add the vegan whipping cream into a bowl and whip until soft peaks form, either using a hand held electric whisk or in a stand mixer with balloon whisk attachment.
- Transfer the thick cream into a piping bag fitted with a large round tip nozzle.
- Pipe on the flower petals to the top of the tart, then place a fresh blackberry in the middle to finish the flower design. You can even place on a mint leaf for decoration (optional).
- Serve with a dusting of icing sugar and enjoy.
Notes
Storing: Keep the tart fresh by storing in an air tight / sealed container in the fridge. Allow the tart to come to room temperature for at least 10 minutes before enjoying, this will help the butter soften in the base making for a ‘melt in the mouth’ pastry. Otherwise, the pastry my be a-little firm (but still delicious).
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: tarts
- Method: Baking
- Cuisine: French
Hello. Will be trying this recipe soon. In US measurements can you explain the amount of blackberries needed for recipe? It only states 8 large.
Delicious! Good ratio of thick crust to filling. I made this to celebrate the total eclipse.
Author
I love that! Thankyou SO much xxx