A delicious vegan Turmeric Citrus Immune Boosting Dessert Tart – no baking required, dairy-free, gluten-free and a super simple recipe
I’m obsessed with my daily Ginger Turmeric Immune-Boosting Energy Shot and I’m equally obsessed with discovering new vegan tart options, so this turmeric citrus immune-boosting tart was inevitable. However, unlike the daily shots, this sweet citrus treat is a delicious no-bake dessert option.
This vegan tart using a combination of citrus juice, coconut cream and turmeric powder as its main flavours for a sweet, creamy tart filling. This is poured over a raw vegan almond tart base and set in the fridge. What results is a gorgeously rich yellow colored tart which tastes as good as it looks – plus there’s NO baking required.
Not to mention that this cheeky tart also works as an immunity-boosting treat with the combination of Vitamin C rich citrus fruits and the powerhouse that is turmeric. The curcumin found within turmeric works to lower blood pressure, improve heart health, has anti-inflammatory properties, antioxidant effects and more. I feel like I’ve talked repeatedly about the effects of turmeric so much across my blog, so I’ll leave it there for now.
As always, this tart also has a pinch of pepper in the base too. This is needed to increase the absorption on curcumin into our systems, without affecting the flavour of our tart. The coconut cream (and other healthy fats) also help to increase absorption of the curcumin.
Lastly, this tart also makes for a wonderful part of a party spread, for birthdays and even Easter – so get creative with your decorating.
The Orange Turmeric Tart How-To
The Ingredients
Base:
- almonds, dates
- turmeric powder, pepper, salt, lemon zest
Filling:
- full fat coconut cream, orange juice, maple syrup
- turmeric powder, corn starch, agar agar
- vanilla extract (optional)
Decoration: I’ve used dehydrated lemon and blood orange slices as well as some edible flowers. It’s up to you how you want to decorate (as well as optional) – you could sprinkle some shredded coconut, or chopped nuts, add raw citrus slices, etc.
It also tastes delicious when combined with other fruits such as cherries or strawberries.
Steps:
First, make the base so it can be refrigerated while preparing the filling. To do this blitz the almonds to in a food processor/blender until you achieve a fine crumb.
Add the rest of the ingredients and blend until you obtain a uniform sticky mixture.
Test the stickiness of the mixture with your hand and it should clump together and hold its shape. If it isn’t sticky enough (as the dates can vary in stickiness), then you can add one more date or 1 tBsp coconut oil. Feel it again and then add more, if needed.
Note: You can soak the dates in hot water for 10 minutes in advance too, as this will help them to become more ‘sticky’ to hopefully avoid having to add any extra.
Add the crust dough to a tart pan (8″/20cm). Spread it evenly on the whole surface and press it with a flat object (like the bottom of a glass) to level it.
Leave to chill in the fridge while preparing the orange turmeric filling.
To prepare the filling, mix all ingredients in a saucepan. Bring to a soft boil over medium heat. Stir continuously.
I added everything right at the beginning, however, if you’re worried about losing any of the potency of the turmeric due to the heat then you can add it closer to the end so it has less time in the heat.
When the mixture becomes thicker, remove from the heat.
Pour the filling over the chilled crust.
Set aside to cool down completely. Then place in the fridge for the filling to completely set. Like jello, when set, this tart may very slightly wobble with a lot of movement but remain firm.
Once the filling has hardened, you can decorate the tart.
I decorated mine with blood orange and lemon slices with edible flowers. You can also dehydrate the toppings, if you have a dehydrator at home. You can also decorate with additional fruits of your choice such as tart cherries or even shredded coconut – be creative.
If I want an extra decadent treat, then I’ll often whip up some coconut cream and serve a slice of the orange turmeric tart with the whipped cream and additional fruit.
To store this tart, keep it within an airtight container in the fridge for 4-5 days. If storing, then it’s best to add the toppings just before serving, as these can affect the shelf life.
Other Recipes You Might Like
If other ways to use turmeric are what you’re looking for then you might like these Golden Turmeric Energy Balls (No-bake), the blender version of the Turmeric-ginger Energy Shots or this 5-ingredient Golden Milk.
For more vegan tart recipes then how about this Vegan Earl Grey Blueberry Tart, Vegan Chocolate Cherry Black Forest Tart, or this Two-layer Vegan Strawberry Tart. I have tons of other too here on the blog, so just type in ‘tart’ in my search bar and you can see them all there.
If you try this recipe then let me know your thoughts in the comments. Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie.
Turmeric Citrus Immune Boosting Tart
Equipment
Ingredients
Base:
- 1.5 cups almond
- 5 dates mejdol
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp lemon zest
Filling:
- 1.5 cups coconut cream or full fat coconut milk
- 1.5 cups orange juice
- 1/4 cup maple syrup
- 2 tsp corn starch
- 1 tsp agar-agar
- 1 tsp turmeric powder
- 1-1 1/2 tsp vanilla extract optional
Decoration (optional)
- edible flowers dehydrated lemon and blood orange slices, shredded coconut or your favourite toppings
Instructions
- Make the base so it can be refrigerated while preparing the filling. To do this blitz the almonds to in a food processor/blender until you achieve a fine crumb.
- Test the stickiness of the mixture with your hand and it should clump together and hold its shape. If it isn't sticky enough (as the dates can vary in stickiness), then you can add one more date or 1 tBsp coconut oil. Feel it again and then add more, if needed. *
- Add the crust dough to a tart pan (8″/20cm). Spread it evenly on the whole surface and press with a flat object (like the bottom of a glass) to level it.
- Leave to chill in the fridge while preparing the orange turmeric filling.
- Mix all the filling ingredients in a saucepan. Bring to soft boil over medium heat. Stir continuously. **
- When the mixture becomes thicker, remove from the heat.
- Pour the filling over the chilled crust. Set aside to cool down completely. Then place in the fridge so the filling sets completely. Like jello, when set, this tart may slightly wobble with a lot of movement but remain firm.
- Decorate with your favourite topping. I've used edible flowers and dehydrated lemon and blood orange slices.
You can also decorate with additional fruits of your choice such as tart cherries or even shredded coconut - be creative.
If I want an extra decadent treat, then I'll often whip up some coconut cream and serve a slice of the orange turmeric tart with the whipped cream and additional fruit.
To store this tart, keep it within an airtight container in the fridge for 4-5 days. If storing, then it's best to add the toppings just before serving, as these can affect the shelf life.
Video
Notes
Nutrition
It looks like powder in the video? but I want to make sure before I wind up with hard rubber food lol.
Hi Amie,
Are you referring to the turmeric? I used powdered turmeric with a bit of black pepper in the crust and powdered turmeric with corn starch and agar agar for the filling.
I hope this helps.
Hello! Recipe looks looks amazing. So far I’ve only been adding turmeric to my eggs in the morning. Need something new to try. Going to make this tonight:) I plan on substituting gelatin for the agar agar. Are you using powdered agar agar? If so I could use the same amount for gelatin is the information I found online. I know it won’t set up as firm but agar agar is not found easily near me. Thanks!
Hi Amie,
I’ve never tried it myself, but you should be able to use gelatin instead of the agar-agar. It’s best to check the instructions for your gelatin – how much do you need to set 1 cup of liquid? Also, agar-agar needs to be heated to set, while this is not the case for gelatin (maybe the instructions mention it) so you will have to add it only after you have heated the ingredients for the filling with the cornstarch. I hope this helps. Let me know if you give it a try 🙂