Vegan Lemon Tart
Serves 12
15 mins prep
20 mins cook
120 mins Chill
155 mins total
My vegan lemon tart is what I bake when I want a break from the chocolate desserts. I use fresh lemon juice, coconut cream, and dates to create a silky citrus filling inside a crisp, nutty crust. This bright and creamy tart is perfect for a light dessert after heavy meals.
For The Crust
For The Lemon Curd Filling
Preheat the oven to 350 degrees F / 176 C.
Place all crust ingredients into a high-speed food processor and blitz until ingredients come together as a dough. This may take anywhere from 3-5 minutes, scraping down the sides throughout this time.
Press the dough firmly and evenly into a 10 inch flan tin, trim the edges of the crust.
Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven, set aside to cool.
Meanwhile prepare the filling by whisking together the cornflour and soy milk to form a slurry.
Whisk into the cornflour mixture the lemon zest, lemon juice, maple syrup and coconut cream. If using turmeric whisk that into the mixture too.
Pour the filling mixture into a pot and whisk over medium heat until it thickens.
Once thick, pour the filling into the prepared crust and smooth off the top.
Place the tart into the fridge to set for at least 2 hours or overnight.
Once the filling has set, decorate the top of the tart with whipped coconut cream, toasted shredded coconut, lemon slices or any of your favorite toppings.
