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4.94 from 32 votes

Vegan Lemon Tart

Classic vegan lemon tart with a buttery shortcrust pastry and tangy lemon filling. Simple, easy and refreshing!
Prep Time30 minutes
Cook Time10 minutes
Resting Time3 hours
Total Time3 hours 40 minutes
Cuisine: American, Australian, British, Vegan
Servings: 10 serves
Author: Anthea

Ingredients

Shortcrust pastry

Lemon filling

To decorate (optional)

  • Whipped dairy free cream
  • Fresh berries

Instructions

To make the pastry:

  • Preheat the oven to 180°C (350°F). Grease or line a 20 cm (8 inch) loose-bottom tart pan.
  • Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.
  • On a floured surface, use a rolling pin to roll out the pastry into a thin circle about 5 mm (¼ inch) thick.
  • Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry. Prick the bottom with a fork to let hot air escape when baking.
  • Bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart pan.

To make the filling:

  • Add all ingredients to a medium-size saucepan and whisk to disperse the corn flour.
  • Bring to medium to high heat for 5-10 minutes while whisking constantly. The mixture should thicken quickly and coat the back of a spatula. If there are any lumps in the mixture, blend using a stick blender.
  • Quickly pour the mixture into your baked tart shell and smooth the top if necessary. Allow the tart to set in the fridge for at least 3 hours.

To serve:

  • When the tart is firm to the touch, decorate as desired. Serve immediately!
  • The tart can be kept in an airtight container in the fridge for up to 5 days. Best to keep the tart without berries on top otherwise they will leak.

Notes

  1. For a gluten free vegan lemon tart, use ⅔ cup (65g) almond meal/flour and ⅔ cup (105g) gluten-free flour blend which has xantham gum. Press the base directly into the tart pan, rather than rolling it out.
  2. For a coconut free lemon tart, substitute the coconut cream with 1 ¼ cups (315g) dairy-free milk with 170g firm silken tofu and increase the cornstarch to ½ cup (60g). Blend all of the filling ingredients until smooth and cook the mixture on the stovetop for 15-20 minutes or until it forms a THICK custard. The coconut-free lemon tart is more soft and custard-like than the one pictured.

Nutrition

Serving: 1 slice | Calories: 285kcal | Carbohydrates: 26g | Protein: 3g | Fat: 20g | Sodium: 51mg | Potassium: 178mg | Fiber: 2g | Sugar: 8g | Vitamin A: 288IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!