Description
This Easy Vegan Lemon Tart features a crisp almond and coconut oil crust paired with a smooth, tangy lemon curd made from coconut cream and natural thickeners. Perfectly dairy-free and egg-free, this refreshing dessert sets beautifully with agar agar and is delightfully simple to prepare, making it ideal for vegan and plant-based diets.
Ingredients
Pastry Crust
- 1 cup (150g) Plain Flour
- 1/2 cup (50g) Almond Meal
- 2 tbsp (20g) Icing Sugar
- 2/3 cup (100g) Coconut Oil, cold
- 1/4 cup (60ml) Cold Water
Vegan Lemon Curd
- 3/4 cup (175ml) Lemon Juice (approx. 4 small lemons)
- 1 cup (220ml) Coconut Cream
- 4 tbsp (60g) Caster Sugar (adjust to taste)
- 2 tbsp (15g) Cornstarch
- 1 1/2 tsp (3g) Agar Agar Powder
- 1 tsp Turmeric Powder (optional, for coloring)
Optional Decoration
- Aquafaba Meringues
- Lemon Zests
Instructions
- Prepare the Pastry Crust: Place the plain flour, almond meal, and icing sugar into a food processor bowl and pulse a few times to combine the dry ingredients evenly.
- Incorporate Coconut Oil and Water: Add the cold coconut oil to the dry mixture and pulse until the texture resembles wet sand or thin crumbs. Then add the cold water, continuing to pulse until the dough begins to come together.
- Chill the Dough: Transfer the dough onto a lightly floured surface and shape into a ball. Cover with plastic wrap and refrigerate for 10 to 15 minutes, allowing the coconut oil to harden slightly for easier handling.
- Preheat Oven and Roll Out Dough: Preheat your oven to 180°C (350°F). Generously flour your kitchen counter and roll out the dough into a large disc. If cracks appear, gently press them back together with your fingers.
- Blind Bake the Pastry: Place the rolled dough into a tart tin with a removable bottom. Prick the crust evenly with a fork. Cover with a small sheet of baking paper and fill with baking beads, weights, or dried beans to prevent bubbling. Bake for 10 to 15 minutes.
- Finish Baking the Crust: Carefully remove the baking beads and baking paper, then bake for an additional 5 to 10 minutes until the crust is fully cooked and golden. Set aside to cool completely.
- Make the Vegan Lemon Curd: In a small pot, combine lemon juice, coconut cream, caster sugar, cornstarch, and turmeric powder. Whisk until smooth with no lumps. Place over medium heat and bring to a slow boil, whisking constantly to prevent burning and to help thicken the mixture.
- Add Agar Agar and Remove from Heat: Once the mixture begins to boil and thicken, whisk in the agar agar powder and continue whisking for one additional minute. Remove from heat immediately.
- Assemble and Chill the Tart: Pour the lemon curd evenly into the cooled blind-baked pastry crust. Refrigerate for at least 2 hours to allow the curd to set firmly.
- Optional Decoration: Before serving, decorate the tart with aquafaba meringues or lemon zest for an elegant touch and extra flavor.
Notes
- The turmeric powder is optional and only used for natural coloring; it does not affect the flavor significantly.
- You can adjust the sweetness of the lemon curd according to your preference by varying the amount of caster sugar.
- Using cold coconut oil and water helps create a flaky crust texture.
- Blind baking the crust ensures it stays crisp and doesn’t get soggy once the lemon curd is added.
- Agar agar powder is a vegan gelatin substitute which helps the lemon curd set firmly without refrigeration for too long.
