Vegan Lemon Tart

Confession: I baked two of these. One’s already been eaten. I photograph all my food on the living room table because it’s got a huge window with really nice natural light and when it gets too dark to take photos, sometimes the food doesn’t make it to the next day. 😂 But that’s ok because it’s a sign that it’s great food. Tbh this is possibly the best lemon tart I’ve ever had (period). Very stoked that it worked. Also, it’s shot with pretty leaves from our apricot tree outside because we’ve hit peak autumn.

The stats? Very little nutritional value, ingredients total about $15, makes 2 x 15cm tarts or 1 x 25cm tart. Time taken 1 hour inc. 30 mins oven time, then several hours setting time.



1 30cm x 30cm sheet sweet vegan shortcrust pastry (recipe  Feb 2), rolled out to about 3mm thick

250ml plant milk (I used soy)
50g solid vegetable fat such as coconut oil or raw cocoa butter
4 tbsp cornflour
3/4 cup caster sugar
2 tsp lemon rind, finely grated
1/2 cup fresh lemon juice
1 tsp vanilla extract or vanilla bean paste
Pinch turmeric


Preheat oven to 180*C. Grease preferred tart tin and cut out a circle of pastry to fit. Press pastry into tin firmly and trim edges. Line unbaked tart cases with baking paper, fill with rice or baking beans, and blind bake in the oven for 10-15 minutes or until nearly cooked. This will ensure your pastry stays crisp when the filling goes in.

In the meantime, start making the filling by melting vegetable butter in a saucepan. Add milk, cornflour, caster sugar and vanilla and whisk constantly, using a balloon whisk, over medium-high heat until very thick. Remove from heat and stir through lemon juice and zest.

Remove baking beans from tart cases and return cases to the oven for an extra 5 minutes or until golden brown. Remove tart cases from oven and leave to cool slightly.

Pour lemon filling into tart cases and return to the oven. Bake for 30 minutes or until set and starting to caramelise.

Once cooked, leave tarts to cool at room temp for 30 mins before transferring to the fridge. Set for 2 hours, then eat.

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