This lemon and raspberry tart is the perfect way to celebrate the start of spring. Fresh, zingy, sour lemon pairs with tart, sweet raspberries to create this dreamy dessert. A simple shortcrust pastry shell is filled with an easy vegan lemon curd and swirls of fresh raspberry puree. It’s then topped with dairy free whipped cream and more raspberries. The flavours in this tart are so bright and zingy, a must for lemon lovers!
This raspberry lemon tart is a total flavour party. If you love all things lemon, you’re going to love this! It’s tangy, zingy, sweet and totally mouthwatering. It might look fancy, but the only thing that needs baking is the tart shell and then everything else comes together really quickly.
I chose to pipe the whipped cream on top but you could leave it off altogether and just serve with your favourite dairy free cream on the side if you prefer.
Why you’re going to want to make this raspberry lemon tart –
- Full of real tangy fresh lemon and sweet raspberries
- Easy to prepare with only 15 minutes of baking required
- Made with pantry ingredients
- Comes together in less than 45 minutes
