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Vegan Lemon Tart

Vegan Lemon Tart

VEGAN LEMON TART

Recently, someone approached us asking if we could include some more vegan dishes on our blog; so here we are today with recipe for vegan lemon tart.

Coming up with new recipes are one of the most exciting parts of cooking for us. Sometimes it turns out great and sometimes not so great. You do a lot of experiments, you learn lot of new things along the way. The most exciting thing is that you create new and wonderful dishes. Italo and I decided to roll our sleeves up and experiment a bit in the kitchen to make sure this vegan lemon tart turns out the best.

The tart itself is made in two parts: the pie crust and the filling

For the pie crust, we used Almond meal. Almond meal has a wonderful taste and is heavily used in Paleo diets. Just be mindful that almond meal can burn easily so you might want to keep an eye on it when you put the tart in the oven. Alternatively, you can also cover the pie crust with foil for part or the whole cooking time.

We have also used sultanas to be part of the base. It does give the crust a sweet element that blends well with the tart flavour of the filling. Finely chop the sultanas and mix almond meal, sultanas, Nuttelex, and maple syrup. Mix until all ingredients are combined. Don’t over mix!

The mixture will be quite wet so it might be a good idea to roll the dough out between two sheets of baking paper roll the dough out till it is flat. Transfer to a pie dish with a removable bottom. Mold the dough into the pie dish. Like any pies, you refrigerate it for at least about 30 minutes before cooking it. Then, bake in the oven for about 15 minutes until the pie crust is golden brown.

The second part of this recipe is the filling. It is super quick to make. 

Just mix coconut cream, cornflour, lemon juice and lemon rind, turmeric, and caster sugar. I have used Turmeric is as a coloring agent. Be very careful with the turmeric. I would not use it too much as it is quite a powerful coloring agent and give a slight taste to the lemon tart filling. 

Whisk all ingredients together in a pot, till the mixture is hot, Lower the heat and whisk for a further 2 minutes until the mixture has thickened a bit.

Once the pie crust is golden brown take it out of the oven and allow it to cool for about 5 minutes. Pour the filling onto the pie and let it sit for about one hour before refrigerating. Enjoy with a cup of tea or coffee.

Vegan lemon tart slice

Ingredients you need for Vegan Lemon Tart

 

Crust

2 cups of Almond meal

100 gm Sultanas

2 tablespoons Nuttelex 

1 and ½ Tablespoons Maple syrup

Vegan lemon tart ingredients 1-min

Filling

800 gm Coconut cream

½ cup Caster sugar

3 teaspoons Corn flour

1 Tablespoon Lemon rind

½ cup Lemon juice

½ teaspoon Turmeric powder

Vegan Lemon tart Ingredients 2 (2)

 

 

Instructions to make Vegan Lemon tart

 

Step 1

Preheat the oven at 175ºC.

Step 2

Finely chop the sultanas. In a large mixing bowl, add almond meal, sultanas, Nuttelex, and maple syrup. Mix until all ingredients are combined or until you get the consistency like wet dough.

Step 3

Between two sheets of baking paper, roll the dough out till it is flat and then transfer to a pie dish with a removable bottom. Mold the dough into the pie dish. Once this is done put the pie dish in the fridge for about 30 minutes.

Vegan Lemon tart recipe step

Step 4

Then bake it in the oven for about 15 minutes until the pie crust is golden brown. Then, allow it to cool for about 5 minutes.

Step 5

In the meantime, in a large thick based pot, add the coconut cream, corn flour, lemon juice ,and lemon rind, turmeric and caster sugar. Whisk all ingredients together while heating the mixture up on medium heat. Once the mixture is hot, but not boiling, lower the heat and whisk for a further 2 minutes until the mixture has thickened a bit.

Step 6

Pour the filling onto the pie crust and let it sit for about one hour before refrigerating it for another 30 minutes at least. Decorate as you wish and enjoy with a cup of tea or coffee.

Note: Make sure you eat in within 2-3 days as it does not have a very long shelf life.

Vegan lemon tart ready

 

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Vegan Lemon Tart

April 18, 2021
: 8
: 30 min
: 15 min
: 2 hr
: Easy

By:

Ingredients
  • Crust
  • 2 cups of Almond meal
  • 100 gm Sultanas
  • 2 tablespoons Nuttelex
  • 1 & ½ Tablespoons Maple syrup
  • Filling
  • 800 gm coconut cream
  • ½ cup Caster sugar
  • 3 teaspoons Corn flour
  • 1 Tablespoon Lemon rind
  • ½ cup lemon juice
  • ½ teaspoon Turmeric powder
Directions
  • Step 1 Preheat the oven at 175ºC.
  • Step 2 Finely chop the sultanas. In a large mixing bowl, add almond meal, sultanas, Nuttelex, and maple syrup. Mix until all ingredients are combined or until you get the consistency like wet dough.
  • Step 3 Between two sheets of baking paper, roll the dough out till it is flat and then transfer to a pie dish with a removable bottom. Mold the dough into the pie dish. Once this is done put the pie dish in the fridge for about 30 minutes.
  • Step 4 Then bake it in the oven for about 15 minutes until the pie crust is golden brown. Then, allow it to cool for about 5 minutes.
  • Step 5 In the meantime, in a large thick based pot, add the coconut cream, corn flour, lemon juice ,and lemon rind, turmeric and caster sugar. Whisk all ingredients together while heating the mixture up on medium heat. Once the mixture is hot, but not boiling, lower the heat and whisk for a further 2 minutes until the mixture has thickened a bit.
  • Step 6 Pour the filling onto the pie crust and let it sit for about one hour before refrigerating it for another 30 minutes at least. Enjoy with a cup of tea or coffee.

If you tried this recipe, please let us know how you liked the Vegan lemon tart in the comments below.

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