Dried lavender imparts delicate floral notes to the luscious lemon filling of this tea-time tart. It all starts with a homemade oat and almond crust, which gets a hint of natural sweetness from the mashed banana that’s used as a binding agent. The crust is par-baked until golden brown and then filled with the creamy lemon-lavender filling, which gets its bright yellow color from a dash of turmeric. Agar powder, a vegan substitute for gelatin, helps set the velvety consistency of the tart, ensuring each bite has a luxurious mouthfeel. Serve this gorgeous treat as the final course at your next springtime soirée! 

Tips:  To make this tart gluten-free, be sure to use certified gluten-free oats. For a more colorful presentation option, you can plate slices of this lemony tart with an assortment of fresh berries (2 cups total), such as strawberries, blackberries, blueberries, and/or raspberries.

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,

Ingredients

  • 1½ cups rolled oats
  • ¼ cup sliced almonds, toasted
  • 1 tablespoon poppy seeds
  • ½ cup mashed banana (1 medium)
  • 1½ cups unsweetened, unflavored plant-based milk
  • 1¼ teaspoons agar powder
  • 1 teaspoon chopped dried lavender
  • 2 teaspoons lemon zest
  • ½ cup lemon juice
  • ⅓ cup pure maple syrup
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon sea salt
  • Lemon slices

Instructions

  • Preheat oven to 350°F. For crust, in a food processor combine oats, almonds, and poppy seeds; pulse until well blended. Add banana; pulse until mixture holds together. With damp hands, press mixture over bottom and up sides of a 9-inch nonstick tart pan with a removable bottom. Bake 20 minutes or until dry and light brown. Remove from oven and let cool.
  • For filling, measure milk in a measuring cup; transfer 2 tablespoons of the milk to a small bowl. Add agar powder to the 2 tablespoons milk and stir to make a paste.
  • In a medium saucepan heat the remaining milk and the lavender over medium until it begins to steam. Whisk in agar mixture. Bring to boiling over medium; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Transfer mixture to a medium bowl. Let cool 30 minutes or until just warm to the touch.
  • Stir the next five ingredients (through salt) into warm milk mixture. Pour filling into crust. Chill at least 4 hours or overnight. Sprinkle with additional lavender and serve with lemon slices.

Comments (3)

(5 from 1 vote)

Recipe Rating

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SJW

Help! I ended up with lemon soup. Maybe it didn’t boil the full five minutes? Is there any way to save this pie???

SJW

Help! I ended up with lemon soup. Maybe I didn’t boil it the full five minutes? Is there anything I can do to save this pie?

Lisa, Forks Over Knives Support

Oh no! Sorry to hear that. You could try adding a touch more agar powder and reheating the filling. Did you use agar powder or agar flakes? If you use agar flakes you need to use twice as much. (I made that mistake once!)

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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