Lemon Tart, vegan with mango
Lemon Tart with Mango and Passionfruit #Vegan
This is a deeply lemon tart with a wobbly creamy filling
Lemon Tart, vegan with mango
Lemon Tart with Mango and Passionfruit #Vegan
This is a deeply lemon tart with a wobbly creamy filling
Servings
8
Servings
8
Ingredients
Pastry
  • 300gm flourplain
  • 150gm nutelexdairy free butter/ margarine
  • 30gm icing sugarpure | 3 tablespoons
  • 20ml coconut creamKara thickened coconut cream
Lemon “curd” filling
  • 250ml lemon Juice
  • 400ml coconut creamKara thickened coconut
  • 160gm caster sugar
  • 1 teaspoon vanillaextract
  • 2Tablespoons lemon zest
  • 1/4teaspoon turmericpowder
  • 60 ml watercold | 3 Tablespoons
  • 40gm cornflour4 Tablespoons
  • 2whole mangoescut into chunks
  • 170ml passionfruitin syrup
Instructions
  1. Preheat the oven 180 C / 350 F. You’ll need a 23 cm | 10 inch tart case with a removable base
  2. Put the flour, icing sugar, and chilled “butter” into a flood processor and blitz till it looks like sticky breadcrumbs.
  3. Add the coconut cream and blitz till the dough comes together in a ball. Pour out onto a bench and knead lightly together. Press into a disc, wrap and chill for 20 minutes.
  4. Flour a bench and roll out the pastry as thin as possible, repairing well if cracks appear. Trim the top. Chill again till firm- about 15 minutes.
  5. Use a piece of baking paper to line the pastry case and add baking beans or rice. Bake for 15 minutes and then remove the beans and bake a further 15 minutes or until lightly golden. Set aside
  6. Pour the lemon juice, coconut cream, sugar, zest, vanilla and turmeric into a pot and put over a medium heat. Meanwhile mix the cornflour and water. When the juice comes up to a boil whisk in the cornflour and beat till thick and bubbling. Take off the heat and strain out the lemon zest.
  7. Pour the lemon curd into the tart case and flatten off the top. Chill the tart till set or at least 3 hours till firm. Decorate the tart with mango and passionfruit syrup. Serve with whipped coconut cream.
Recipe Notes

Zest the lemons before juicing them. Don’t skip the zest in this recipe it adds a deep lemon flavour that you wont get otherwise.