Raw Lemon Concord Grape Tartlettes

I was craving something tart and lemony last week(I know, crazy because it is more pumpkin and spice season, but that is me) and so I found a way to make a lemon tart fallish by adding concord grapes.  With delicious results!  I love berries with lemon tarts so I thought why not add concord grapes?  They are sweet too!
I made a simple crust so that the beautiful fruits could shine, and added a luscious raw lemon curd to the middle, then fresh sweet concord grapes and a simple grape glaze.  Nothing complicated here, just beautiful fruit at its best.
Let me tell you, these were heaven.  Even better than berries paired with lemon.  The tart silky curd along with the jammy grapes was a perfect match, not to mention the beautiful color! If you are a lemon lover you must try these tarts!

Raw Lemon Concord Grape Tartlettes
Makes 2

2 4 inch removable bottom tart pans

1 cup finely shredded dried coconut
2/3 cup sprouted, dehydrated buckwheat (or additional coconut)
1/3 cup ground flaxseed
1/4 tsp sea salt
1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft) lemon

1/4 cup plus 2 Tbsp very hot filtered water
1 Tbsp flaked agar agar
1/2 cup lemon juice
zest of one organic lemon
2 Tbsp raw coconut nectar
1 tsp pure vanilla extract
1/4 cup  raw coconut butter

about 1 cup concord grapes for topping

1/2 cup concord grapes
2 Tbsp raw coconut nectar

To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together.  Press the mixture into 2 4 inch removable bottom tart pans sprayed with non-stick spray. Place in the freezer while you prepare the curd.
For the curd, place the agar in the hot water in a bowl, and stir to dissolve.  Once dissolved, let cool to room temperature and add other ingredients.  Pour into a blender and blend until smooth.  Pour into the prepared crusts and place in the fridge for about 4-6 hours or until set and chilled.  Once chilled,  top with the cup concord grapes.
To make the grape glaze, combine the 1/2 cup grapes with the coconut nectar and puree in the food processor until smooth, then strain out the seeds.  Drizzle over the grapes on the tarts.  Enjoy!  Store any extra in the fridge.
Print Friendly, PDF & Email
(Visited 50 times, 1 visits today)
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. October 4, 2013 at 22:08

    Can you give a comparison with your other Little Lemon Tart, so we can decide which to make? I see the crusts are different too. They both look delic!

    • October 4, 2013 at 22:10

      This one is the improved version of the crust and filling and nothing beats the concord grapes with it. Go for this one :).

  2. Anonymous
    October 4, 2013 at 22:43

    wow this is beautiful!!!<br /><br />I was wondering who eat all these desserts!! you make so many, but look very fit.

    • October 5, 2013 at 03:06

      I eat them and share them! I do work out a lot too though, and eat mostly veggies actually.

    • October 6, 2013 at 11:45

      You are so welcome! I am happy to share with you :)!

  3. Sunnie
    October 8, 2013 at 23:07

    Woah, Amy! You are too smart! :D I absolutely love your idea for lemon curd! I think that I will have to try this . . . I have BAGS of agar that I got for dirt-cheap at a Chinese grocery store near our town. :) LOL I tend to crave tart things all the time . . . even in the dead of winter, I can be found sipping stevia-sweetened lemonade! ;)

    • October 9, 2013 at 02:47

      Thank you :)! I am happy you enjoy the recipe. Lemons are actually in season in the winter so you are right on in that respect ;). I am the same way.

  4. Anonymous
    August 7, 2014 at 22:10

    Can I use gelatine in place of the agar? I don't have any agar, and am trying to make a dessert with my <br />cupboard ingredients today :)

    • August 7, 2014 at 23:54

      You could try, but I am not sure how much you would use since I have not used gelatin.

Leave a Comment

Follow by Email