Vegan Creamy Lemon Tart

Using pie tart pan.

 

Using springform pan.

 





I have tried enough of chocolate tarts, now I want something more refreshing, zesty and less sinful, and lemon tarts instantly pop into my mind! Most lemon tart fillings usually comprise of eggs but this vegan version is of course eggless, and also low fat with all the healthy and fresh ingredients used. The texture is like a creamy panna cotta, and is tangy and surely the lemon lover in your life! Creamy lemonade filling yet with no dairy cream, natural vegan ingredients over faux diary products, how exciting! Hope you enjoy it as much as we do!

 

Dietary: Vegetarian, Vegan. 

Make two 9 to 10" pie
Slightly adapted from this book.

 

Ingredients

For crust

 1 3/4 cup or 280g store-bought or Homemade Graham Crackers / digestive biscuits

 3 Tbsp castor sugar

 4 Tbsp melted vegan butter, melted coconut oil or canola oil

 1 Tbsp non-diary milk (I use soy milk)

 

For filling

 1 1/2 cup non-dairy milk (I use soy milk)

 2 Tbsp tapioca flour

 2 tsp agar agar powder

 440ml coconut milk, room temperature

 1/2 cup or 97g sugar

 2/3 cup or 160ml fresh lemon juice

 1 Tbsp finely grated lime zest (zest before squeezing out juice)

 1 tsp vanilla extract

 

Method

For crust

1. Grease a 9 or 10" springform pan or pie plate. Preheat the oven to 175℃. Crush the biscuits by placing them in a zip lock plastic bag and a rolling pin to crush then as fine as possible. Or use a food processor to create a really fine and evenly textured crust.

 

2. In a mixing bowl, mix crushed biscuits with sugar, then add in butter/oil. Using a spatula, blend the mixture thoroughly to moisten the crumbs. Then add in milk, and stir again. 

 

3. Place crumbs into pan/plate, and press crumbs into sides first then work your way down to the bottom.  From experience, springform pans need a little less crust than pie plates. Any excess crumbs can be kept in the fridge for your next baking.

 

4. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 8-10 minutes until firm. Let the crust cool down before filling.

 

For filling

1. In a heavy saucepot, mix together milk, tapioca flour and agar agar powder. Turn heat up to medium and stir constantly for about 5 minutes, until slightly thickened.

 

2. Whisk in coconut milk slowly. Then add sugar, lime juice and zest. Whisk constantly for about 10 minutes. Turn off heat and add vanilla extract. The mixture may be runny at this point, but no worries about it, it will turn into a beautiful tart after refrigerated!

 

3. Pour mixture into prepared pan/plate, let cool at counter for about 30 minutes.  Refrigerate until set for about 3 hours. Once set, slice and serve the refreshing dessert!