Vegan Lemon Tart
A tangy, creamy vegan lemon tart with a crisp, buttery plant-based crust. Perfectly balanced, light, and naturally dairy-free, it’s an ideal dessert or snack for any day.Quick to prepare, it sets in the fridge to become a smooth, satisfying treat.
Equipment
- 20 cm (8 inch) loose-bottom tart pan
- Medium mixing bowl
- Food processor (optional)
- Rolling Pin
- Saucepan
- Whisk
- Fork
- Spatula
Ingredients
For the Crust:
- 1 ¼ cups 155 g all-purpose flour (or gluten-free flour blend)
- ⅓ cup 75 g vegan butter or margarine
- 3 tablespoons 35 g granulated sugar or coconut sugar
- 2 tablespoons 30 g cold water, plus extra as needed
For the Lemon Filling:
- 1 ¾ cups 420 g thick scoopable coconut cream (or 1 ¼ cups dairy-free milk + 170 g firm silken tofu)
- ¼ –½ cup 50–100 g granulated sugar, to taste
- ~⅓ cup 80 g fresh lemon juice and zest
- ⅓ cup 35 g cornstarch / corn flour (or ½ cup for coconut-free version)
- 2 tablespoons 30 g vegan butter or coconut oil, optional
- 1 teaspoon vanilla extract
- Pinch of turmeric
- Pinch of salt optional
To Decorate (Optional):
- Dairy-free whipped cream
- Fresh berries
Instructions
- Prepare Your Tart Pan: Begin by preheating your oven to 180°C (350°F). Choose a 20 cm (8 inch) loose-bottom tart pan for easy removal later. Lightly grease the pan with vegan butter or line it with parchment paper. This ensures your tart won’t stick and makes serving effortless.
- Make the Vegan Shortcrust Pastry: In a medium mixing bowl, combine 1 ¼ cups (155 g) all-purpose flour with 3 tablespoons (35 g) sugar. Add ⅓ cup (75 g) of chilled vegan butter or margarine in small cubes. Using your fingers, a pastry cutter, or a food processor, gently blend the butter into the flour mixture until it resembles fine breadcrumbs. If the mixture feels dry or crumbly, gradually add 2 tablespoons (30 g) of cold water until the dough just comes together. Avoid overworking the dough to keep it tender.
- Roll Out the Dough: Sprinkle a clean surface with a little flour. Transfer the dough and use a rolling pin to flatten it into a circle about 5 mm (1/4 inch) thick. Aim for even thickness so the tart cooks uniformly. Be gentle, as vegan butter-based dough can be delicate.
- Transfer Dough to Tart Pan: Carefully lift the rolled dough and place it into the prepared tart pan. Gently press it into the base and sides, making sure it covers the pan evenly. Trim off any excess dough hanging over the edges. If small cracks or holes appear, patch them with leftover dough. Using a fork, prick the bottom in several places to prevent bubbling during baking.
- Blind Bake the Crust: Place the tart pan in the preheated oven. Bake for 10–15 minutes, or until the crust is lightly golden and firm to the touch. Keep an eye on it; the edges should not over-brown. Once baked, remove from the oven and allow it to cool in the pan completely. This ensures the filling won’t melt or seep into the hot crust.
- Prepare the Lemon Filling: While the crust cools, gather all filling ingredients: 1 ¾ cups (420 g) coconut cream, ¼–½ cup (50–100 g) sugar, ⅓ cup (80 g) lemon juice and zest, ⅓ cup (35 g) cornstarch, 2 tablespoons (30 g) vegan butter or coconut oil (optional), 1 teaspoon vanilla extract, and a pinch of turmeric and salt. n a medium saucepan, combine everything and whisk thoroughly to dissolve the cornstarch and evenly mix the ingredients.
- Cook the Lemon Filling: Place the saucepan over medium heat. Continuously whisk the mixture to prevent lumps and sticking. Within 5–10 minutes, the filling will thicken, becoming glossy and coating the back of a spatula. If you notice any lumps, use a stick blender to smooth them out. For coconut-free versions, cook for 15–20 minutes until the mixture forms a thick, custard-like consistency.
- Pour the Filling into the Crust: Once the filling reaches the desired consistency, immediately pour it into the cooled tart shell. Use a spatula to gently smooth the top, making sure the filling reaches all corners and sits evenly. Acting quickly is important because the filling sets as it cools.
- Chill the Tart: Transfer the tart to the refrigerator. Allow it to set for at least 3 hours, or until firm to the touch. Chilling helps the flavors meld and ensures the tart holds its shape when sliced.Cover loosely with plastic wrap to prevent any fridge odors from affecting the delicate citrus flavor.
- Decorate and Serve: When the tart is fully set, it’s time to decorate. Add a dollop of dairy-free whipped cream on top and scatter fresh berries for a pop of color and freshness. Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve immediately and enjoy a refreshing, tangy, and creamy vegan dessert.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 5 days. Avoid placing berries on top before storing, as they can release moisture and make the tart soggy. This tart is perfect for make-ahead dessert preparation, so you can enjoy it anytime without fuss.
Notes
- Gluten-Free Option: Replace all-purpose flour with 2/3 cup (65 g) almond meal and 2/3 cup (105 g) gluten-free flour blend containing xanthan gum. Press the dough directly into the pan instead of rolling it.
- Coconut-Free Alternative: Substitute coconut cream with 1 ¼ cups (315 g) unsweetened dairy-free milk and 170 g firm silken tofu. Increase cornstarch to ½ cup (60 g) and cook until thick custard forms.
- Sugar Adjustment: Adjust the sugar in the filling to taste; use coconut sugar, maple syrup, or any preferred plant-based sweetener.
- Citrus Zest Tip: For a more vibrant flavor, zest lemons before juicing them. Avoid zesting the white pith, as it can taste bitter.
- Decorating Ideas: Fresh berries, edible flowers, or a dusting of powdered sugar add visual appeal without overwhelming the tart’s tangy flavor.
