There was just something about today that clicked. Maybe it was getting my workout in early, or the fact that I danced around the house singing to my 7-month-old — who giggled like I was a one-woman circus. I felt lighter, more patient. I didn’t rush the tart. I broke it into steps. I read the instructions, let them simmer in my brain, and when I finally got started… everything flowed.
I’ve made enough recipes to know that when I try to force it — especially when racing against the sun for photos — the stress shows. But today? No hesitation. No panic. Just joy. And the tart turned out as good as it looks: lemony, naturally sweet, creamy without dairy, and topped with juicy raspberries that make you pause and go, “Dang, I made this.”
Honestly, I’m not a trained baker or food photographer. I’m a real person trying to eat real food — food that feels indulgent without needing five specialty flours or a background in pastry school. This lemon tart is part of that journey. If I can make it — with a baby on my hip and zero formal skills — so can you.
So go ahead. Let this be the day it works. Bake the tart, taste the sunshine, and take a second to smell the raspberries.
This is what success looks like. No cracks, no fuss — just a smooth, lemony center with a golden nut-based crust. And the raspberries? Not just for looks. Their tartness balances the rich filling perfectly.
Cutting into this tart is so satisfying. The crust holds together like a dream — no crumbling mess. It’s firm, but soft enough to feel like dessert, not granola bar.
See that creamy texture? That’s from gently simmering the coconut milk with lemon juice and slowly whisking in the eggs. It sets beautifully without any flour or dairy.
This is the part where you pause — because it really does taste as good as it looks. Slightly chilled, it’s smooth and refreshing. Ideal for spring and summer gatherings… or just a Tuesday.
Gluten-Free Dairy Free Lemon Tart
Ingredients
For the Crust
- 1 cup chopped walnuts
- 1 ½ cups unsalted almonds
- 1 ½ cups (240g) dates, pitted
For the Filling
- 1 cup full-fat coconut milk
- ⅓ cup freshly squeezed lemon juice
- 1 ½ tablespoons honey (or maple syrup for vegan option)
- 6 eggs, lightly beaten
- ⅔ cup fresh raspberries (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust:
Add walnuts, almonds, and dates to a food processor. Pulse until the mixture is coarse but sticky enough to press together (about 30–40 seconds). - Line a tart or pie pan (about 9 inches / 23 cm) with parchment paper. Press the crust evenly into the base and up the sides. Place in the fridge while you prepare the filling.
- Warm the filling base:
In a saucepan over low heat, combine coconut milk, lemon juice, and honey. Simmer gently for 2–3 minutes, stirring often. - Temper the eggs:
Slowly whisk the beaten eggs into the warm mixture — whisk constantly so the eggs don’t scramble. Continue stirring until smooth and creamy. - Let the mixture cool slightly, then pour it into the chilled crust.
- Bake for 30–50 minutes, until the center is set and a knife comes out clean from the middle.
- Cool completely, then top with fresh raspberries. Chill before serving for clean slices.
🧁 Optional: Chocolate Twist
Add a few dark chocolate chips to the crust mixture before baking for a little extra indulgence. (I added a few to the plate when serving — totally optional, but fun.)
❓ FAQ: Gluten-Free Lemon Tart Tips
Can I make this tart ahead of time?
Yes — and I recommend it. The flavor deepens after a night in the fridge, and the texture sets up beautifully. If you’re making it for a gathering, prep it the day before and keep it chilled until serving.
Can I freeze it?
Surprisingly, yes. Let it cool completely, slice it, and wrap each piece in parchment and foil. Freeze for up to a month. Defrost in the fridge for a few hours before eating. The crust stays surprisingly intact, and the filling holds up well.
Can I use bottled lemon juice?
Technically, yes… but fresh makes a big difference. The brightness just isn’t the same with bottled. If it’s all you have, go for it — but if you can squeeze a few lemons, your tart will thank you.
What can I substitute for the dates in the crust?
Medjool dates are best for texture and binding. But if you’re out, try prunes or a combo of dried figs and a splash of maple syrup. You just need something sticky to hold it all together.
Do I have to use raspberries on top?
Not at all. Blueberries, strawberries, or thinly sliced peaches work great. Or skip the fruit and dust with a little powdered sugar or coconut flakes.
🧊 Storage & Leftovers
Once the tart cools, store it in the fridge covered with foil or an airtight lid. It keeps well for 3–4 days, and the flavor actually improves by day two.
If you have leftovers (and that’s a big if), individual slices can be wrapped and frozen. Just thaw in the fridge overnight or on the counter for an hour or so. Still delicious chilled — even better with a hot cup of tea.
🍫 Real-Life Twist: Chocolate + Kid Reactions
One time, I added a handful of dark chocolate chips to the crust just to see what would happen. Verdict? My 2½-year-old still didn’t touch the tart (he’s a mystery), but the rest of us loved the extra richness it added without overpowering the lemon.
This tart is flexible. It’s okay if not everyone in the house is on board — more for you. 😉
Make It, Share It, Enjoy It
If you’ve ever felt intimidated by gluten-free desserts — this is your sign. No fancy flours. No guesswork. Just simple, nourishing ingredients that come together in something beautiful.
I’d love to know if you try it. Drop a comment, share a photo, or pin it for later. Whether it’s your first tart or your fiftieth, let this one remind you: good food doesn’t have to be complicated.
And don’t forget to smell the raspberries.
