Vegan Lemon Tart

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.


Join Richard Church’s Vegan Cook School

And get unlimited access to in-depth vegan cooking video lessons

Watch the trailer below


Prep time: 25 minutes. Cooking time: about 1 hour 40 minutes, plus cooling time.

Makes 1×9 inch tart.

Easy to make Gluten Free

Ingredients:

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


Method:

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.


_mg_5376

vegan roasted aubergines and chickpeas

Roasted Aubergines and Chickpeas with Vegan Feta and Pomegranate

After the heavy eating of the Christmas period, it’s important to take a break and switch to something lighter, preferably something far-removed from leftover roast potatoes and stuffing. These roasted aubergines and chickpeas with vegan feta and pomegranate are an ideal choice for a well-deserved reprieve. The only cooking involved is to roast the aubergine

read more Roasted Aubergines and Chickpeas with Vegan Feta and Pomegranate

Asparagus and Vegan Cheese Mini Tarts

These asparagus and vegan cheese mini tarts are great to have either for lunch or as an evening meal. With a delicious shortcrust pastry base and cheese sauce filling, you can enjoy these both hot and cold. They will also keep for several days in the fridge, so you can make them in advance to

read more Asparagus and Vegan Cheese Mini Tarts

Vegan crispy duck pancakes

Vegan Crispy Duck Pancakes

This is a recipe that I was making even before I became vegan. My wife was vegetarian and I wanted a non-meat version of the dish to serve to her. I use braised tofu for this version, which you can get here, but you can also use wheat gluten. You can actually buy Mock Duck

read more Vegan Crispy Duck Pancakes

vegan keftedes with broccoli and lentils

Vegan Keftedes with Broccoli and Lentils

Keftedes are Greek/Cypriot meatballs, traditionally made with pork or beef, though there are many vegetarian versions. These are my interpretation: Vegan Keftedes with Broccoli and Lentils. Potato and breadcrumbs form the base in my version, with great flavour coming from the broccoli, lentils, vegan feta cheese and just a dash of ground cinnamon. You will

read more Vegan Keftedes with Broccoli and Lentils

vegan chocolate and pumpkin cheesecake

Vegan Chocolate and Pumpkin Cheesecake

Post Halloween, we’ve always got some pumpkins left over, mostly because we buy extra knowing that they will last a couple of months and we can enjoy pumpkin season into the winter. Therefore. it’s usually mid-November onwards that I get creative with pumpkin recipes. This Vegan Chocolate and Pumpkin Cheesecake is one example of how

read more Vegan Chocolate and Pumpkin Cheesecake

Leave a Reply