We found this lemon tart recipe and made a few iterations until we found the perfect combination for a smooth, lemony tart that will work great as a light ending to robust meal.
If you’re looking for a fruity, vegan dessert, but this is not it, try:
- Blueberry Crumble
- Fruit Parfaits with Vanilla Lime Cream – Dairy-free, gluten-free, vegan
- Macedonia – Dairy-free, gluten-free, vegan
- Vegan Fruit Tart
Vegan Lemon Tart
Ingredients
Tart Pastry with Gluten
- 1 ¼ cups all-purpose plain flour, (note 1 for gluten free) 155g
- â…“ cup vegan butter or margarine 75g
- 3 tbsp granulated sugar, or coconut sugar 35g
- 2 tbsp cold water, and more as needed 30g
Tart Pastry – Gluten Free
- â…” cup almond flour 65g
- â…” cup gluten-free flour with xanthan gum, 105g
- â…“ cup vegan butter 75g
- 3 tbsp granulated sugar, or coconut sugar 35g
- 2 tbsp cold water, and more as needed 30g
Lemon Filling
- 1 ¼ cups plant-based milk 315g
- 170 grams firm, silken tofu
- ¼-½ cups granulated sugar, or to taste 50-100g
- â…“ cup lemon juice 80g, about 1.5 lemons
- 3 tbsp lemon zest about 2 lemons
- ½ cup cornstarch
- 2 tbsp vegan butter or coconut oil 30g, optional for texture
- 1 tsp vanilla extract
- 1 pinch turmeric
- 1 pinch salt optional
Garnish
- Whipped cream dairy free
- Fresh berries
Instructions
Pastry
- Preheat the oven to 350°F (180°C). Grease or line an 8 inch (20 cm) loose-bottom tart pan.
Gluten Crust
- Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.
- On a floured surface, use a rolling pin to roll out the pastry into a thin circle about 5 mm (¼ inch) thick.
- Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry. Prick the bottom with a fork to let hot air escape when baking.
- Bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart pan.
Gluten-free Crust
- Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.
- Press into the bottom and up the sides of a tart pan.
- Bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart pan. Gluten-free flour doesn't always brown, so don't overcook.
Filling
- Add all ingredients to a medium-size saucepan and whisk/blend until smooth and the corn starch is dispersed.
- Cook at medium to medium-high heat for 15-20 minutes while whisking constantly. The mixture should thicken quickly and coat the back of a spatula. If there are any lumps in the mixture, blend using a stick blender.
- Quickly pour the mixture into your baked tart shell and smooth the top if necessary. Allow the tart to set in the fridge for at least 3 hours.
Garnish and Serve
- When the tart is firm to the touch, decorate as desired. Serve immediately!
- The tart can be kept in an airtight container in the fridge for up to 5 days. Best to keep the tart without berries on top otherwise they will leak.
Tried this recipe?Let us know how it was!