¼-1/2 cup (50-100g) granulated sugar, or liquid sweetener to taste
~⅓ cup(80g) lemon juice and zest, to taste
⅓ cup(35g) corn starch/corn flour
2tbsp(30g) vegan butter or coconut oil, optional for texture
1tspvanilla extract, optional
Pinchturmeric
Pinchany good quality salt, optional
Directions
Put all the tart crust ingredients in a food processor. Mix until you get a soft dough. Let the dough rest for 20 min.
Roll out the dough and place it in a tart pan. Prick the base of the tart and bake with weights (blind bake) for 15 minutes in a preheated oven at 180C or until dry. Remove the weights and cook for another 5 minutes or until browned.
For the filling, cook all the ingredients until thickened. Pour into the baked tart crust and let cool until solid.
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