Lemon Tart, Vegan
Crispy crust, lemon filling, and a plant-based whipped cream create a refreshing way to close the week and endure this hot summer.
Topping
- 250 ml plant-based whipping cream mildly sweetened
Crust
Put all the dough ingredients in a food processor container; it is better to use the plastic blade; Process for a few seconds until it forms into a ball of dough; if lacking water, add a little gradually.
Line the base and sides of the greased pan with the dough. Start with the sides and continue to the bottom. Prick the dough with a fork and place in the refrigerator for about half an hour.
Cover the dough with baking paper - if necessary, cut the excess of the paper out of the pan. Next, fill the pan with coarse salt or beans.
Bake in the center of the oven for 15 minutes.
Remove from the oven, do not turn it off! Remove the salt carefully (first with a spoon, then together with the baking paper. Keep the salt for next time.
Return to the oven and bake for another 15 minutes - until golden. Remove and cool on a wire rack to room temperature.
Lemon Filling
In a small bowl, mix the cornstarch with the yellow food coloring powder, add the three tablespoons of water and mix well.
In a small saucepan, cook over medium heat coconut milk, sugar, lemon juice, lemon zest, agar-agar, salt, vanilla, and mix.
Add the diluted cornstarch and food coloring; Cook over a medium-high heat while stirring, until the mixture comes to a boil and thickens. Cook for another minute. Set aside to cool to room temperature.
You should grate 2 lemons in advance - before squeezing them; In order not to get confused, it is recommended to grate each lemon in a separate bowl :)
Instead of perfusion, you can spread the whipped cream with the back of a spoon or with a spoon-spatula.
Instead of the whipped cream topping, You can make a vegan meringue:
Whip 8 tablespoons thick and cold chickpea water with a teaspoon of natural and filtered lemon juice - start at a low speed, and after about two minutes, increase speed; Beat for at least 8 minutes - until you begin to see the desired result.
Gradually add eight tablespoons of powdered sugar, waiting about half a minute between tablespoons.
Once all the sugar has been absorbed - increase the speed and beat on high speed for another 3-5 minutes until you reach the desired degree of stability.
Keep the coarse salt for reuse; I store mine mainly for vegan smoked salmon; The salt improves after baking - because it becomes a kind of smoked salt.
You may also like:
Lemon and Poppy Cookies Coated in Vegan White Chocolate
Keyword dessert, summer, sweet