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Vegan lemon tarts recipe
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Prep Time:
115 minutes
Cook Time:
20 minutes
Total Time:
135 minutes
Vegan lemon tarts with creamy filling, perfect for dessert or tea. Egg and dairy free, irresistibly delicious!
Ingredients:
  • 270ml can coconut cream
  • 80ml (1/3 cup) lemon juice
  • 2 tsp finely grated lemon rind
  • 15.00 gm cornflour
  • 24.00 gm icing sugar
  • Pinch ground turmeric
  • Finely chopped pistachios, to serve
  • Finely chopped lemon, to serve (optional)
  • Finely chopped lime, to serve (optional)
  • 225g (1 1/2 cups) plain flour
  • 12.00 gm icing sugar mixture
  • Pinch salt
  • 45g (1/2 cup) desiccated coconut
  • 170g (3/4 cup) solidified coconut oil, chilled
  • 4.40 gm vanilla essence
  • 30.00 gm iced water
Instructions:
  • For the pastry, combine sifted flour, icing sugar, and salt in a medium bowl. Mix in the coconut. Use a teaspoon to break the coconut oil into small pieces and add to the bowl. Use your fingertips to blend the coconut oil into the flour until it resembles coarse breadcrumbs. Add vanilla and water, then use a knife to mix until a dough forms, adding another 2 teaspoons of iced water if needed.
  • Knead the dough gently and divide it into 6 equal portions. Roll out each portion between 2 sheets of baking paper to fit an 8.5cm (base measurement) loose-based tart tin. Carefully transfer the pastry to the tin, press it gently, trim any overhang, and use your thumb to press the pastry around the sides until it reaches about 3mm above the edge of the tin. Repeat with the remaining pastry to line the remaining tins. Chill in the fridge for 30 minutes before using.
  • Preheat your oven to 180C/160C fan forced. Place the tins on a baking tray and bake for 20 minutes until they turn a light golden color. Allow them to cool completely.
  • Combine coconut cream, lemon juice, and rind in a small saucepan. In a small bowl, whisk cornflour with 2 tablespoons of the coconut cream mixture until smooth. Add the mixture to the saucepan along with icing sugar and turmeric. Whisk over low heat for 3 minutes until it boils and thickens. Transfer the mixture to a heatproof bowl, cool for about 20 minutes, cover with plastic wrap, and chill in the fridge for 30 minutes. Stir occasionally.
  • Whisk the filling, then distribute evenly among the cooked tart shells. Ensure the surface is smooth. Garnish with pistachios and chopped lemon and lime, if desired.

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