Vegan lemon tarts
Discover a delightful Vegan Lemon Tart recipe that's both zesty and creamy! Made with coconut milk, fresh lemon juice, and a touch of turmeric, these tarts sit perfectly on a coconut and vanilla-infused crust. Perfect for plant-based diets and a treat for your taste buds!
Cook time 20 min
Prep time 115 min
Ingredients:
1 cup coconut milk1/3 cup lemon juice
1 tbsp corn flour
2 tbsp powdered sugar
1 tsp turmeric powder
1.50 cups all-purpose white wheat flour
1 tbsp powdered sugar
1 dash salt
1/3 cup dried coconut meat
3/4 cup coconut oil
1 tsp vanilla extract
1 tbsp water
Vegan lemon tarts are a delightful and refreshing dessert that combines the tangy zest of lemon with the creamy richness of coconut milk. These tarts are completely plant-based, making them a perfect choice for anyone following a vegan diet or looking to enjoy a dairy-free treat. With a crispy, flaky crust and a smooth, citrusy filling, these tarts are sure to impress at any gathering or as a sweet indulgence for yourself.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, 1 tbsp powdered sugar, and a dash of salt.
- Add the dried coconut meat to the mixture and gently incorporate.
- Melt the coconut oil (if it is in solid form) and then stir it into the flour mixture until it starts to come together.
- Add the vanilla extract and 1 tbsp of water to bind the dough. Mix until a cohesive, slightly crumbly dough forms.
- Press the dough evenly into tart pans or a muffin pan to form the crust. Make sure to press firmly against the bottoms and sides for a uniform thickness.
- Poke the bottom of the crusts lightly with a fork to prevent puffing during baking.
- Bake the crusts in the preheated oven for about 10-12 minutes or until they are lightly golden. Remove from the oven and set aside to cool.
- In a medium saucepan, combine the coconut milk, lemon juice, corn flour, 2 tbsp powdered sugar, and turmeric powder.
- Whisk the mixture thoroughly to ensure the corn flour is fully dissolved and there are no lumps.
- Place the saucepan over medium heat and continuously whisk the mixture as it cooks. The filling will start to thicken as it heats. This should take about 5-7 minutes.
- Once the filling has thickened to a custard-like consistency, remove it from the heat.
- Spoon the lemon filling into the pre-baked tart crusts, filling them nearly to the top.
- Smooth the tops of the filling with the back of a spoon or a spatula.
- Allow the assembled tarts to cool to room temperature, then refrigerate them for at least 2 hours to set the filling entirely.
- Once fully set, gently remove the tarts from their pans.
- Serve chilled and enjoy your delicious vegan lemon tarts!
Tips:
- Ensure your coconut oil is solid but not rock hard; it should be soft enough to blend well with the other crust ingredients.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can sometimes have a harsh, overly acidic taste.
- If the filling does not set properly, you can add a little extra corn flour to thicken it.
- Allow the tarts to cool completely before serving to ensure the filling is fully set.
- For a fun twist, you can garnish the tarts with a sprinkle of shredded coconut or a lemon zest curl.
Vegan lemon tarts are a perfect example of how delicious plant-based desserts can be. With their zesty lemon filling and rich, coconut-flavored crust, these tarts are both satisfying and refreshing. Whether you're serving them at a party or enjoying them as a personal treat, following the tips will ensure your tarts turn out perfectly every time. Happy baking!
Nutrition per serving
8 ServingsCalories 400kcal
Protein 3.87g
Carbohydrates 30g
Fiber 2.20g
Sugar 9g
Fat 30g
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