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Vegan Lemon Tart

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill 3 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

Tart Pastry with Gluten

  • 1 ¼ cups all-purpose plain flour, (note 1 for gluten free) 155g
  • ⅓ 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

  • ⅔ cup almond flour 65g
  • ⅔ cup gluten-free flour with xanthan gum, 105g
  • ⅓ 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
  • ⅓ 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.
Keyword dairy-free, gluten-free, vegan, vegetarian