03 Jan Vegan Lemon Tart
A classic ‘tarte au citron’ from France.
Vegan Lemon Tart
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesA classic ‘tarte au citron’ from France.
Ingredients
1¼ cup (155g) all-purpose plain flour, (note 1 for gluten-free)
⅓ cup (75g) vegan butter or margarine
3 tbsp (35g) granulated sugar, or coconut sugar
1 tbsp (15g) cold water, if needed
Lemon filling
1¾ cup (420g) thick scoop-able canned coconut cream, (note 2)
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
2 tbsp (30g) vegan butter or coconut oil, optional for texture
1 tsp vanilla extract, optional
Pinch turmeric
Pinch any 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.
- Garnish with berries of your choice.
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