This Vegan Lemon Tart will leave you wanting more. Its light and extra lemony and goes well with Mango and Passionfruit
You would have to have been living under a rock to not have tried some kind of Vegan dessert by now. Veganism has crossed the road and got to the other side of mainstream eating and now it’s time to give it a try.
Whether you are Vegan or want to cook for a friend or family member that is Vegan and want everyone to enjoy a great dessert then this is how you can begin.
This deeply lemon, comfortingly creamy, crispy shelled lemon Tart is better than you could ever imagine.
I found lots of different ways to make a lemon tart with out dairy or eggs during a search. Most of them didn’t appeal to me because they were made of cashew cream or store bought Vegan cream cheese. I didn’t want to use cashews in mine and I didn’t want to pay a lot of money for Vegan cream cheese. So, I started playing around with thick creamy coconut (Kara) and lemon juice and added a dash of turmeric for colour. I thickened it with cornflour, making a sort of custard that sets into a great tasting lemon filling.
I can sense that you are reeling about that Turmeric right? You may also be questioning the coconut too? Don’t, both of these ingredients meld into the lemon juice and I can promise you, you will not taste either.
Ha, well just a little advice, do not add extra Turmeric. The colour will start to deepen as you cook and it sits. Trust me and go with the 1/4 teaspoon.[recipe-video]
- 300 gm flour plain
- 150 gm nutelex dairy free butter/ margarine
- 30 gm icing sugar pure | 3 tablespoons
- 20 ml coconut cream Kara thickened coconut cream
Lemon "curd" filling
- 250 ml lemon Juice
- 400 ml coconut cream Kara thickened coconut
- 160 gm caster sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon zest
- 1/4 teaspoon turmeric powder
- 60 ml water cold | 3 Tablespoons
- 40 gm cornflour 4 Tablespoons
- 2 whole mangoes cut into chunks
- 170 ml passionfruit in syrup
- Preheat the oven 180 C / 350 F. You'll need a 23 cm | 10 inch tart case with a removable base
- Put the flour, icing sugar, and chilled "butter" into a flood processor and blitz till it looks like sticky breadcrumbs.
- 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.
- 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.
- 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
- 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.
- 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.
Veganism is a changing ideology. Although predominantly a way of life that encourages cruelty free eating and living and the love of animals. It’s now commonly believed to be a way to support the planet. Eating a plant based diet has all kinds of impacts on our planet and our bodies. If this interests you then read this informative and funny article. The link is below.
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