Lemon Tart
A deliciously zingy veganised version of a classic recipe!
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Preparation time
10 min
Cook time
50 min
Total time
60
Meal
- vegan-desserts
Servings
10
Ingredients
Pastry
- 320g/11 oz sheet pre-rolled shortcrust pastry
Filling
- 600g (approx.)/21 oz silken tofu (ideally firm silken tofu), drained
- Juice and zest (finely chopped) of 6 lemons
- ¼ tsp turmeric (don’t be tempted to add more as the colour will develop when cooking)
- 225g/1 cup golden caster sugar
- 5 tbsp cornflour
- 75g/⅓ cup vegan butter
- 1 tbsp coconut oil (use odourless if you don’t like the flavour)
- 1 tsp vanilla extract or paste
- 1 tbsp ground almonds
- 60ml/¼ cup plant milk
- Pinch salt
Optional decoration: sliced lemon, raspberries, fresh mint, dusting of icing sugar
Instructions
Pastry
- Spread the pastry sheet to fit a large flan dish (diameter around 23 cm/9″). Fill any spaces with the excess pastry and press together so there are no gaps. Prick some holes in it then place in the fridge until needed.
Filling
- Preheat the oven to 170°C/340°F/Gas Mark 3.
- Blend all the filling ingredients together until smooth.
- Pour the filling into the pastry case, cover with foil and place in the oven for 20 minutes.
- Remove from the oven, take off the foil and then place back in the oven for another 20-30 minutes.
- Take out of the oven but don’t worry if it’s a bit loose at this stage as it will firm up.
- Place in the fridge overnight.
- Dust with icing sugar and decorate with optional extras before serving.
Keywords
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