Vegan lemon Tart
Welcome back to my kitchen!
As a passionate home baker who shows their love through feeding people good food, I’ve turned my hand to various vegan desserts recipes, from cakes to brownies, and more. Yet, there’s one classic treat that’s always left me wanting: the lemon tart. Too often, it either veers too coconutty, lacks that vibrant lemon zing, or disappoints with a wet, slippery texture. All in all just a let down. So I thought I would throw my hat in the ring and share with you my version of a lemon tart, a tart with a smooth mousse-y texture and bright lemon zing. And no coconut, I promise.
So let's get started!
Equipment
2 large baking trays
Medium saucepan
Whisk
Spatula
Rolling pin
9'' loose bottom fluted tart tin
Small frypan
Blender
Kitchen scale
Ingredients
Lemon Custard
500g soy milk* (see notes)
100g lemon juice
35g cornstarch
125g granulated sugar* (see notes)
4g imitation vanilla* (see notes)
Biscuit Base
275g plain flour
100g vegan butter spread, cubed (and extra for tin)
90g granulated sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground coriander
Pinch of ground cloves
25g fresh ginger (I used the jarred stuff)
5g salt (I use Himalayan)
80g cold water
120g Vegan butter spread, melted (to add to the biscuit crumbs)
Lemon Curd
75g granulated sugar
42g vegan butter
15g corn flour
1/4 tsp turmeric
188g lemon juice
Method
Night Before
In a medium bowl, combine 275g plain flour, 100g butter, 70g sugar, 2 tsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground coriander, a pinch of ground clove, 25g fresh ginger, and 5g salt. Rub the butter into the flour mixture with your hands until it resembles breadcrumbs. Gradually add 80g cold water and mix until a dough forms. Knead until smooth, adding more water (1 tbsp at a time) if too dry, or flour if too wet. Press into a disk, wrap in cling film, and freeze for 35-40 minutes. Line two baking trays with baking paper or silicone baking mats. Set aside.
In a medium pot off the heat, whisk together 35g cornstarch, 125g sugar and 4g imitation vanilla. Slowly stream in 500g soy milk while whisking to avoid lumps. Over medium heat, add 100g lemon juice, whisk constantly for 5-8 minutes until thickened. Should start to pull away from the edge of the pot slightly. Remove from heat and continue whisking for 8-10 minutes. Pour into a heat-safe container, cool to body temperature, cover with cling film, and fridge until completely set (2-3 hours, best overnight).
Preheat oven to 175°C fan forced (325°F). Roll out the chilled dough on a floured surface to a 5mm (1/4 inch) thickness. Cut into 2x2 inch squares and place on baking trays. Bake for 30 minutes, rotating trays halfway through. Let the biscuits cool completely. Crush 300g of the biscuits into fine crumbs using a ziplock bag and rolling pin. Store in an airtight container.
The Next Morning
Lightly grease a 9'' loose-base tart tin and place it on a baking tray. In a medium bowl, mix the biscuit crumbs with 120g melted vegan butter until the mixture holds together when pressed. Press half the mixture into the base of the tart tin with the bottom of a glass, then press the remaining mixture into the fluted edges. Fridge on the baking tray for at least 30 minutes.
In a small frypan, melt together 75g sugar, 42g vegan butter, 15g corn flour, and 1/4 tsp turmeric over medium heat until a thick paste forms. Add 188g lemon juice and cook for about 3 minutes until a curd forms. Remove from heat and cool to body temperature. Spread 100g of the lemon curd over the biscuit base.
Preheat oven to 165°C (fan forced). In a large blender, combine the chilled custard with the remaining lemon curd and blend for 40 seconds to 1 minute. Place the biscuit base (on the tray) in the oven. Pull out the oven rack and pour the custard mixture over the lemon curd. Bake for 28-32 minutes until the edges are matte and slightly browned, and the middle is jiggly. Let cool in the oven with the door ajar for 25-30 minutes. Remove from oven, bring to room temperature, then cover with cling film. Fridge for at least 3 hours or overnight. Slice, serve, and enjoy!
Notes
Milk: I know that some people have an issue with soy, so I wanted to suggest some other milks that may work, but keep in mind I haven't tried these. Almond, rice or oat milk may also work, if you choose to use oat milk I would probably blend it with almond or rice, 250 g oat and 250 g almond or rice. The milk I use is shelf stable / long life milk, not fresh.
Sugar: Make sure that your sugar is vegan, as some are processed with bone char to brighten and whiten the sugar.
Imitation vanilla: Vanilla, extract and imitation, contain a compound called vanillin, among other compounds, The vanillin is the primary compound and is the most recognizable as the flavour of vanilla and whilst both extract and imitation both contain this compound, imitation is more of a large hit of vanillin. And when we bake extract or imitation vanilla at high heat, we drive off a lot of the volatile aromas, that's why your kitchen smells great, but it can leave your baked goods lacking, so in my oven / high heat bakes I opt for imitation, but for pastry creams, whipped cream or icings I use extract, as the taste difference is far more noticable.
I hope you enjoy it as much as I do, and if you give it a try, let me know how it turns out! Your feedback means the world to me. Happy baking!
Much love,
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