September 28, 2021
From Vegan Life

Lemon Tart

Lemon Tart

Recipe by Irina Linovich of Holy Carrot 
Irina is a guest on our Modern Foods episode of Vegan Life Podcast – Listen here

Serves 8

For the pastry

  • 190g gluten-free flour
  • 95g vegan butter
  • 75g coconut sugar
  • 25g ground almonds
  • Pinch of salt
  • Pinch of xanthan gum
  • 25g apple sauce

To make the pastry, mix all the ingredients in a food processor until a soft dough forms. Roll the pastry out to 3mm thick and then gently lay in a 28cm tart dish, lined with baking paper and buttered. Ensure the edges rise up to at least 3cm and pop into the freezer for at least 2 hours.

For the lemon curd

  • 400g coconut cream (tinned is fine)
  • Juice of 5½ oranges (400ml)
  • Juice of 4½ large lemons (250ml)
  • 285ml agave
  • 2½ tsp vanilla extract
  • 80g cornflour

To serve

Approx. 1 tbsp zusto (sugar substitute)

Preheat the oven to 160°C (normal) | 140°C (fan) | gas mark 3.

Put all the ingredients into a heavy-based saucepan on a medium heat and whisk until the mixture thickens like a custard, but don’t allow it to boil. Remove from the heat and pour into the frozen pastry case and cut the pastry at the edge of the cream before baking it for 25 minutes. Let it cool down completely and store in the fridge for at least 4 hours before serving.

To serve, sprinkle with a little zusto and either use a blow torch or pop under the grill for a minute to caramelise before serving.