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No-Bake Lemon Passionfruit Tarts (Paleo, Gluten-Free)

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Lemon Passionfruit Tart

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As the weather gets warmer, these light and refreshing Lemon Passionfruit Tarts are all I want to have for dessert. They are no-bake and need to chill in the fridge for a couple of hours, which makes them the most perfect treat on a hot spring or summer day. Their bright and tangy flavors will truly make your taste buds dance!

These zingy treats will be a crowd pleaser for the whole family. And they barely take any time to prep and make! Plus, they’re paleo, gluten-free and grain-free! I decided to add some fresh passionfruit to the tops of these lemon tarts for that extra punch of zing and acidity.

I hope you enjoy these summertime snacks as much as I do!

Further Food Commentary:

Passionfruit is a beneficial fruit with a healthful nutrition profile. It contains high levels of vitamin A, which is important for skin, vision, and the immune system, and vitamin C, which is an important antioxidant.

By Anna Lee
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No-Bake Lemon Passionfruit Tarts (Paleo, Gluten-Free)

  • Prep Time:5 Minutes
  • Cook Time:15 Minutes to cook, 2.5 Hours to cool
  • Servings: 3

Ingredients

Crust:

3/4 cup hazelnuts

1/4 cup dates pitted

1 tablespoon coconut oil

Pinch of sea salt

Filling:

1/4 cup fresh lemon juice (from 1 lemon)

4 tablespoons pure maple syrup

1/4 cup coconut milk

1 tablespoon arrowroot powder

1 teaspoon grass-fed gelatin (such as Further Food Premium Gelatin)

1 passionfruit for topping

Instructions

  1. For the Crust: Add all crust ingredients to a food processor and blitz until it turns into a sticky crumble.
  2. Press down onto the bottom and sides of 3 mini tart shells with a removable base.
  3. Place in the freezer to firm up while you prepare the filling.
  4. For the Filling: Pour freshly-squeezed lemon juice, maple syrup, and coconut milk into a small pot and stir to evenly combine.
  5. Bring to a gentle bubble over medium heat (do not boil). Then gently add arrowroot powder and gelatin or agar-agar and whisk vigorously until no lumps remain.
  6. Reduce heat to medium-low and simmer for about 5-10 minutes until the custard starts to thicken, stirring continuously.
  7. Remove from heat and let it cool down for about 15 minutes.
  8. Pour the filling over the crust and place in the fridge for about 2 hours to set.
  9. Top with passionfruit and enjoy! Store leftovers in the fridge for up to a week.
For the Crust: Add all crust ingredients to a food processor and blitz until it turns into a sticky crumble. Press down onto the bottom and sides of 3 mini tart shells with a removable base. Place in the freezer to firm up while you prepare the filling. For the Filling: Pour freshly-squeezed lemon juice, maple syrup, and coconut milk into a small pot and stir to evenly combine. Bring to a gentle bubble over medium heat (do not boil). Then gently add arrowroot powder and gelatin or agar-agar and whisk vigorously until no lumps remain. Reduce heat to medium-low and simmer for about 5-10 minutes until the custard starts to thicken, stirring continuously. Remove from heat and let it cool down for about 15 minutes. Pour the filling over the crust and place in the fridge for about 2 hours to set. Top with passionfruit and enjoy! Store leftovers in the fridge for up to a week.

Nutrition Information

Per Serving: Calories: 384; Total Fat: 22 g; Saturated Fat: 5 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 21 mg; Potassium: 316 mg; Carbohydrate: 43 g; Fiber: 5 g; Sugar: 29 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 18%; Vitamin A: 3%; Iron: 7%; Calcium: 9%

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