Vegan Lemon Tart – Lemon filling in vegan crust.
- 1 cup all-purpose flour
- 1/2 cup almond meal
- 1/4 cup powdered sugar
- 1/2 cup vegan margarine or coconut oil, cold and cubed
- 1/2 tsp salt
- 4-6 tbsp cold water
- 1 cup lemon juice
- 2 tbsp lemon zest
- 1/2 cup granulated sugar or maple syrup
- 4 tbsp cornstarch or 200g silken tofu
- 1/4 tsp turmeric for color
- Fresh lemon slices for garnish (optional)
The Vegan Lemon Tart is a zesty and refreshing dessert that boasts a creamy, tangy lemon filling atop a crumbly, buttery vegan crust. This cruelty-free version of the classic lemon tart uses plant-based ingredients without compromising on flavor or texture. The filling is made from a blend of lemon juice, lemon zest, and a vegan-friendly sweetener, thickened with either tofu or cornstarch, and colored with turmeric for a bright and inviting hue. The crust is a mixture of flour, almond meal, and vegan margarine or coconut oil, giving it a shortbread-like consistency that's perfectly crumbly. Ideal for vegans or anyone looking to enjoy a delightful, dairy-free dessert, this tart is a hit at gatherings, special occasions, or as a decadent treat. Garnish with fresh lemon slices, mint leaves, or a dollop of vegan whipped cream for an extra touch. Description by ChatGPT.
Indulge in the refreshing zest of summer with this exceptional Plant-Based Lemon Tart. The tangy lemon filling, embraced by a flaky coconut oil crust, sets the stage for a delightful contrast with the smooth raspberry centers encased in luscious white chocolate shells. A true centerpiece for any table, this tart is a harmonious blend of textures and flavors that are sure to impress.
Ingredients:
For the Pie Crust:
- 300 grams of flour
- 15 grams of sugar
- 1 teaspoon of salt
- 125 grams of coconut oil
- 175 milliliters of ice-cold water
For the Lemon Filling:
- 150 grams of sugar
- 12 grams of cornstarch
- ½ teaspoon of turmeric (for color)
- ½ teaspoon of agar agar
- Zest of 2 lemons
- 250 milliliters of coconut cream
- 125 milliliters of fresh lemon juice
For the Raspberry Filling:
- 300 milliliters of water
- 200 grams of sugar
- 150 grams of raspberries
- 1 teaspoon of agar agar
For the White Chocolate Shells:
- Vegan white chocolate, as needed
- Cocoa butter, as needed
- Spirulina (optional, for color)
- Pink chocolate food color (optional)
Equipment:
- Tart pan
- Parchment paper
- Whisk
- Rolling pin
- Pot
- Blender
- Sea shell molds
- Piping bag
- Rack
- Bowl and strainer
Prep Time: 40 minutes
Cook Time: 20-30 minutes
Total Time: 1+ hours (including chilling)
Servings: 8-10
Instructions:
1. Start with the pie crust: In a mixing bowl, whisk together flour, sugar, and salt. Add in coconut oil and mix by hand until a sandy texture forms. Gradually mix in ice-cold water and stir until just combined.
2. On a floured surface, roll out the dough and line the base of a tart shell with parchment. Oil the sides with coconut oil. Roll the dough onto your rolling pin and unroll over the pan. Trim the excess off the edges.
3. Pierce the bottom of the crust with a fork and chill in the fridge until firm. Then, bake at 350°F (175°C) for 20-30 minutes until lightly golden. Let cool.
4. For the lemon filling, mix sugar, cornstarch, turmeric, and agar agar in a bowl. In a pot, combine lemon zest, coconut cream, and lemon juice. Whisk in the dry ingredients and bring to a boil for 1-2 minutes. Pour into the tart shell and chill until set.
5. Make the raspberry filling by boiling water, sugar, raspberries, and agar agar for 1-2 minutes. Strain to remove seeds and pour into a container to chill. Once set, blend to a smooth gel and pour into a piping bag.
6. Melt vegan white chocolate with cocoa butter. Fill sea shell molds with chocolate, drain excess, and set on a rack to harden. Once set, pipe in the raspberry gel, chill, and seal with more chocolate.
7. Demold the shells carefully and place them on parchment paper.
8. Decorate the tart with the chocolate shells and optional colored chocolate or fresh berries.
9. Serve and enjoy the vibrant, summery flavors!
Cooking Tips:
- Ensure you boil the mixtures containing agar agar to activate its gelling properties.
- Adjust the thickness of the white chocolate shells to your preference by adding more or less cocoa butter.
This recipe has been artfully crafted by Chef Studio. For more inspiring culinary creations, visit their YouTube channel at https://www.youtube.com/@ChefStudioChannel.
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Vegan Lemon Tart – Lemon filling in vegan crust.
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