This vibrant vegan citrus tart is the perfect refreshing dessert to enjoy on a warm spring day. With a great balance of sweet and tangy, it’s absolutely indulging and will brighten your day in an instant. Whether you use seasonal blood oranges, naval oranges, or another citrus fruit, be sure to give this gluten-free and refined sugar-free tart a try!
As the days get warmer I find myself drawn to refreshing and juicy citrus fruits. From Grapefruits to blood oranges, anything citrusy will get me through the day.
While chocolate is my all-time favorite ingredient that I work with year-round, it’s definitely good to mix things up a bit. That’s why I decided to create this vibrant vegan citrus tart.
It’s tangy and sweet cream filing works so beautifully with the refreshing citrusy orange & grapefruit jelly layer. Plus the nutty flaky gluten-free hazelnut crust is an absolute dream and so easy to prepare.
This vibrant beauty might look fancy but it’s actually super easy to prepare.
What do you need to make this delicious vegan citrus tart:
- As with all of my tarts, you will need a 9 inch tart pan. Most of you home-cooks probably have one of these at home but if not, there are cheap, reliable options on Amazon or at your nearest home goods store.
- to create that beautiful citrus jelly layer you will have to use agar powder instead of gelatin. Agar powder is a mix of carbohydrates obtained from a specific kind of seaweed, called Red Sea algae. It has no sugar, carbs, fat or calories and no specific taste. Perfect for treats like this. I used it in other recipes such as Vegan Raspberry Mousse Tart and Vegan Gummy Bears
- for the citrus component I used a mix of grapefruits and blood oranges. You can do the same or choose naval oranges, lemons etc. Whatever you prefer most.
Other amazingly delicious tart recipes:
Vegan White Chocolate Berry Tart
Vegan Blood Orange Dark Chocolate Tart
Vegan Raspberry Mousse Tart
Vegan Super Fruit Tartlets
If you happen to make this beautiful vegan citrus tart please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Vegan Citrus Tart
This vibrant vegan citrus tart is the perfect refreshing dessert to enjoy on a warm spring day. With a great balance of sweet and tangy, it's absolutely indulging and will brighten your day in an instant. Whether you use seasonal blood oranges, naval oranges, or another citrus fruit, be sure to give this gluten-free and refined sugar-free tart a try!
Ingredients
Crust
- 1½ cups gluten-free oats
- ½ cup hazelnuts
- 5 tbsp organic coconut oil (melted)
- 2 tbsp maple syrup
- optional: 1/4 cup hazelnut pulp (drained*)
Citrus Creme Layer
- 1½ can organic heavy coconut cream or coconut milk (solid part**)
- ¼ cup agave/maple syrup
- 2 blood oranges (squeezed) (sub with oranges)
- 3 tbsp coconut oil
- 1 cup cashews (soaked)***
- optional: 1/4 cup cashew pulp (optional)
Citrus Jelly Layer
- 2 pink grapefruits (squeezed juice)
- ¼ cup water
- 1 blood orange (squeezed juice)
- 1 tsp agar powder
- 2-3 tbsp light agave syrup****
Instructions
1. Preheat oven to 350F and grease a 9 inch tart pan with melted coconut oil.
2. For the crust add oats and hazelnuts into a food processor. Pulse until combined and add maple syrup, coconut oil and hazelnut pulp (optional). Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
3. In the meantime prepare citrus creme layer. In a food processor process cashews for about 5-10 minutes until completely smooth.
4. In a small saucepan add coconut cream, maple syrup, blood orange and coconut oil. Heat over medium and simmer for about 5 minutes. Add cashew cream and cashew pulp (optional) and mix well.
5. Pour citrus mixture into the tart half way full. Refrigerate for about 1-2 hours until tart has set.
6. In the meantime prepare citrus jelly layer. In a small saucepan add grapefruit, blood orange, water and agave syrup. Heat over medium-high and add agar powder. Simmer for about 2-3 minutes while whisking continuously. Set aside to cool down for about 5 minutes. Pour on top of citrus creme tart and transfer back into the refrigerator for about 30 minutes to set.
7. Serve with fresh fruit and store leftovers in the refrigerator in an airtight container for up to three days.
Notes
Notes:
*Make sure to squeeze out any excess liquid from the pulp.
**If you are using coconut milk, make sure to refrigerate overnight. Use solid part only.
**soak cashews in water overnight or for at least 4 hours.
***light agave syrup is recommended to obtain that beautiful pink citrus color
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