Tickle your tastebuds with this Easy Vegan Lemon Tart, infused with Yogi tea!


Any Yogi with a Chai flavor profile serves as a delicious addition to this tart’s crust! Look for Yogi teas with warming spices like Cinnamon to provide the scratch-made crust in this Easy Vegan Lemon Tart with deliciously spiced flavor.

Silky-smooth Coconut Milk and zesty Lemon add deliciously citrusy contrast to this tart’s filling, for a delightful dessert that’s light on sugar and filled with good-for-you ingredients like fiber-rich Japanese Sweet Potato and antioxidant-supplying Strawberries.

This recipe for Easy Vegan Lemon Tart is also easily customizable. Craving even more spicy flavor in the crust? Try swapping in our Honey Chai Turmeric Vitality tea. Or, looking to make this tart a little more, well – tart? Try swapping fresh Strawberries with fresh Raspberries.

Easy Vegan Lemon Tart | Yogi Tea

Easy Vegan Lemon Tart Recipe | Yogi Tea

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Easy Vegan Lemon Tart | Yogi Tea

Vegan Lemon Tart Recipe for Crust and Filling

  • Author: Yogi Tea
  • Total Time: 3 Hours 55 Minutes


Try this deliciously dairy-free, low-sugar Easy Vegan Lemon Tart recipe, which incorporates a richly spiced Yogi herbal tea blend into it’s crust.



For the Easy Vegan Lemon Tart crust:

  • 2 cups Gluten-Free Rolled Oats
  • 1/2 cup Coconut Oil, solid
  • 46 tbsp Water, chilled
  • 2 tbsp Maple Syrup
  • 1 tsp Baking Soda

For the Vegan Lemon Tart filling:

  • 1 large Japanese Sweet Potato, baked and skin removed
  • 1 13.5 oz can Light Coconut Cream
  • 1/4 cup Maple Syrup
  • 1/4 cup Arrowroot Powder
  • 3 tbsp Lemon Juice, freshly squeezed
  • 1 tbsp Vanilla Extract
  • 1 Chai Rooibos tea bag, or, your favorite Yogi tea blend with a spiced flavor profile
  • 1 cup Strawberries, sliced


To Prepare the Easy Vegan Lemon Tart Crust:

  1. In a large food processor, pulse the Rolled Oats until a flour-like consistency is reached.
  2. Add in the remaining crust ingredients and pulse until the mixture reaches the consistency of a sticky dough.
  3. Grease a 9″ tart pan with Coconut Oil, and press the dough mixture into the pan. Be sure to also press the crust mixture up the sides of the pan as well.
  4. Poke several holes into the bottom of the crust and place into the fridge to chill for 30 minutes.
  5. Preheat oven to 375F. Once the oven is preheated, place the tart pan with raw crust onto a baking sheet (this is especially important if your tart pan has a removable bottom).
  6. Bake the crust for 10-12 minutes, or until the crust turns a light golden color. Remove from pans from the oven and allow the crust to cool. In the meantime, begin to prepare the filling.

To Prepare the Easy Vegan Lemon Tart Filling:

  1. In a large saucepan, heat Coconut Milk until it begins to boil. Then, bring heat down to a simmer, and add in the Yogi Chai Rooibos tea bag.
  2. Allow tea to steep in the Coconut Milk for 5-7 minutes. Discard tea bag.
  3. Add remaining ingredients except for the Japanese Sweet Potato to the milk mixture, and bring back to medium heat. Continue to stir until Arrowroot Powder is completely dissolved. Then, remove the pot from heat and set aside to cool for 10 minutes.
  4. In a food processor, blend the Japanese Sweet Potato on high speed. Add cooled Coconut Milk mixture and blend until smooth and creamy.
  5. Pour the Coconut Milk mixture into the tart crust and place in freezer to set (2-3 hours).
  6. When ready to serve, carefully remove the tart from the pan and top with sliced Strawberries and extra Lemon slices (optional).
  • Prep Time: 50 Minutes
  • Cook Time: 3 Hours 5 Minutes

Keywords: vegan lemon tart, vegan lemon tart recipe, vegan lemon tart filling