Vegan Lemon Tarts Recipe

Free from egg and dairy, these easy lemon tarts have a creamy filling and are delicious for dessert or afternoon tea. No-one will even notice theyre vegan!

The ingredient of Vegan Lemon Tarts Recipe

• 270ml can coconut cream
• 80ml 1 3 cup lemon juice
• 2 teaspoons finely grated lemon rind
• 1 1 2 tablespoons cornflour
• 2 tablespoons icing sugar
• pinch ground turmeric
• finely chopped pistachios to serve
• finely chopped lemon to serve optional
• finely chopped lime to serve optional
• 225g 1 1 2 cups plain flour
• 1 tablespoon icing sugar mixture
• pinch salt
• 45g 1 2 cup desiccated coconut
• 170g 3 4 cup solidified coconut oil chilled
• 1 teaspoon vanilla essence
• 1 1 2 tablespoons iced water

The Instruction of vegan lemon tarts recipe

• to make the pastry sift the flour icing sugar and salt into a medium bowl stir in the coconut use a teaspoon to scoop the coconut oil into small pieces and add to the bowl use your fingertips to rub the coconut oil into the flour until the mixture resembles coarse breadcrumbs add the vanilla and water and use a knife to mix until a dough forms adding another 2 teaspoons of iced water if necessary
• gently knead the dough and divide into 6 equal portions roll out a portion between 2 sheets of baking paper large enough to fit an 8 5cm base measurement loose based tart tin transfer pastry to the tin and gently press in trim overhanging pastry use your thumb to gently press the pastry around the side so it reaches about 3mm above the edge of the tin repeat with remaining pastry to line 5 more tins place in the fridge for 30 minutes to chill
• preheat oven to 180c 160c fan forced place tins on a baking tray and bake for 20 minutes or until light golden set aside to cool completely
• meanwhile combine the coconut cream lemon juice and rind in a small saucepan place the cornflour in a small bowl add about 2 tablespoons of the coconut cream mixture to the bowl and stir until smooth add to the saucepan along with the icing sugar and stir to combine add the turmeric use a balloon whisk to gently whisk over low heat for 3 minutes or until the mixture boils and thickens making sure it doesnu2019t stick to the bottom of the pan transfer mixture to a heatproof bowl and set aside stirring often for about 20 minutes to cool cover the surface with plastic wrap and place in the fridge for 30 minutes or until chilled
• whisk the filling and divide among the cooked tart shells smooth the surface top with pistachios and chopped lemon and lime if using

Nutritions of Vegan Lemon Tarts Recipe

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation