EASY VEGAN LEMON TARTS
Enjoy the perfect balance of tangy lemon filling and crispy shortbread crust with these Easy Vegan Lemon Tarts. Creamy, dairy-free, and absolutely delicious!
INGREDIENTS
SHORTBREAD PASTRY
- 240 g all-purpose flour, (2 cups)
- 45 g sugar, (3½ tbsp)
- 140 g coconut oil*, solid and cold, (10 tbsp)
- Pinch of salt
- 2-4 tablespoon ice-cold water, added one at a time
FILLING
- 1 ½ cups coconut cream*, (260 g)
- ½ cup sugar, (100 g)
- ⅓ cup lemon juice, (80 g)
- 1 ½ tablespoon lemon zest, make sure to get just the zest and not the white part
- 5½ tablespoon cornstarch, (50 g)
- 1 tablespoon coconut oil, (14 g)
- 2 teaspoon vanilla extract
- Pinch of salt
- Pinch of turmeric, optional for color
INSTRUCTIONS
For the shortbread pastry
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, and a pinch of salt.
- Add coconut oil: Add the cold coconut oil to the flour mixture. Use a pastry cutter or fork to cut the oil into the flour until the mixture resembles coarse crumbs. Alternatively, you can use a food processor to achieve this consistency.
- Add water: Add ice-cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Roll out dough: Roll out the dough on a lightly floured surface and press it into tart pans. Prick the base of the pastry with a fork to prevent puffing. Chill in the fridge for 15 minutes.
- Prepare oven: While the shortbread pastry crusts are in the fridge, preheat your oven to 350°F (176°C).
- Bake: Bake in the preheated oven for 21-25 minutes, or until golden brown. Remove from the oven and let cool completely.
For the filling
- Mix ingredients: Once the tarts are ready and have cooled down, add all the ingredients for the filling to a medium-sized pot.
- Cook filling: Cook over medium heat, stirring constantly, for 4-5 minutes or until the mixture gets really thick.
- Blend: Transfer the mixture to a blender and blend it to make it super smooth and creamy.
- Fill tarts: Pour the filling into the tarts, let it cool to room temperature, and then refrigerate for at least 4 hours before serving.
NOTES
- Coconut cream is the thick, white part of full-fat canned coconut milk that separates and solidifies when you chill it in the fridge. To get coconut cream, simply refrigerate a can of full-fat coconut milk overnight and then scoop out the solidified cream from the top, leaving the liquid behind. Generally, you will need 2 cans to get the required amount for the recipe (don't throw away the clear liquid; add it to your smoothies or other preparations).
- Coconut oil: Ensure you use coconut oil that is solid at room temperature. If it's a hot day and the coconut oil has melted, spread it on parchment paper and freeze it until solid before chopping it into small pieces.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- Nutrition facts were calculated considering there are leftovers from the shortbread pastry dough.
NUTRITION
Serving: 1 tart | Calories: 579 kcal | Carbohydrates: 71 g | Protein: 6 g | Fat: 32 g | Saturated Fat: 27 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 14 mg | Potassium: 63 mg | Fiber: 1 g | Sugar: 28 g
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