I’ve missed lemon tarts since becoming vegan and I’ve been meaning to get around to making one for some time now. So, finally, here it is. The only thing not gluten-free in this is the pastry, which you can easily swap for a gluten-free one. You can take the one from my chocolate tart here, for example, or you can just switch the flour for gluten-free. Just add a teaspoon on xantham gum to help bind it.
I’ve added an extra touch to this by sprinkling sugar on at the end of baking and burning it with a chef’s blow torch. If you don’t have one of these then dusting with icing sugar will do just fine.
Prep time: 25 minutes. Cooking time: about 1 hour 40 minutes, plus cooling time.
Makes 1×9 inch tart.
Easy to make Gluten Free
For the Pastry:
250g plain flour
1 tsp baking powder
½ tsp salt
75g unrefined sugar
50g gram (chickpea) flour
100g vegan margarine, plus extra for greasing
75ml plant milk
For the Filling:
200g Macadamia nuts, soaked in hot water for 20 minutes, and then drained
1 x 400g block firm tofu, drained
300ml plant milk
¼ tsp ground nutmeg
Juice and zest of 2 lemons
100ml vegan cream
300g unrefined sugar
½ tsp ground turmeric
First make the pastry by putting all the pastry ingredients, apart from the milk, into a mixing bowl and rubbing together between your fingers, until the mixture resembles fine breadcrumbs.
Add the plant milk and bring the mixture together with your hands. Knead for a couple of minutes to form a dough and then cover and chill in the fridge for 1 hour.
To make the filling, put all of the filling ingredients into a blender and blend until completely smooth.
Preheat the oven to gas 6/200C/400F and grease a 9-inch tart tin with margarine.
Roll out the chilled pastry large enough to fill the tart tin all the way up to the sides. Line the tin with the pastry and then line that with greaseproof paper. Fill with dried rice or baking beans and blind bake in the oven for 15 minutes.
Once the pastry is done, remove the rice and paper and then place the tart tin on a baking tray. Pour in the lemon filling until it almost touches the top.
Turn the oven down to gas 4/180C/350F and place the tart, on the baking tray, into the lower middle of the oven. Cook for about 1 hour and 20 minutes, until the filling has risen, browned slightly and wobbles when you gently move it.
Allow the tart to cool by turning off the oven and leaving the tart in there with the door ajar.
When the tart is cool, either dust the top with icing sugar, or sprinkle a couple of spoons of caster sugar on top and heat with a chef’s blow torch, until the sugar melts and turns golden brown.
Chill for at least 2 hours before serving.