Lemon Tart

vegan lemon tart

A deliciously zingy veganised version of a classic recipe!

Easy recipeEasyFreezable recipe Cheap as chickpeasKid recipe
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Preparation time

10 min

Cook time

50 min

Total time

60

Meal

  • vegan-desserts

Servings

10

Ingredients

Pastry

  • 320g/11 oz sheet pre-rolled shortcrust pastry

Filling

  • 600g (approx.)/21 oz silken tofu (ideally firm silken tofu), drained
  • Juice and zest (finely chopped) of 6 lemons
  • ¼ tsp turmeric (don’t be tempted to add more as the colour will develop when cooking)
  • 225g/1 cup golden caster sugar
  • 5 tbsp cornflour
  • 75g/⅓ cup vegan butter
  • 1 tbsp coconut oil (use odourless if you don’t like the flavour)
  • 1 tsp vanilla extract or paste
  • 1 tbsp ground almonds
  • 60ml/¼ cup plant milk
  • Pinch salt

Optional decoration: sliced lemon, raspberries, fresh mint, dusting of icing sugar

Instructions

Pastry

  1. Spread the pastry sheet to fit a large flan dish (diameter around 23 cm/9″). Fill any spaces with the excess pastry and press together so there are no gaps. Prick some holes in it then place in the fridge until needed.

Filling

  1. Preheat the oven to 170°C/340°F/Gas Mark 3.
  2. Blend all the filling ingredients together until smooth.
  3. Pour the filling into the pastry case, cover with foil and place in the oven for 20 minutes.
  4. Remove from the oven, take off the foil and then place back in the oven for another 20-30 minutes.
  5. Take out of the oven but don’t worry if it’s a bit loose at this stage as it will firm up.
  6. Place in the fridge overnight.
  7. Dust with icing sugar and decorate with optional extras before serving.

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