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.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
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.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
Potato, Courgette and Leek Gratin
With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…
The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…