VEGAN LEMON TARTS

When I created these lemon tarts, I had my mother in mind.  I remember watching her bake; no written recipe to be found anywhere and everything she created included lots of lemon.  I can’t really blame her.  The smell of her baked goods and the lemony taste in every bite had me coming back for more.

The crust in these tarts is very light, making the focus the creamy lemon filling.  Oh yum!  They would serve well with any fresh fruit and whipped cream!

Crust:

Preheat oven 350 F
Whisk flour and salt together in bowl.  Add cubed butter and begin cutting butter into flour mixture until it resembles a coarse meal.

Sprinkle water 1 tablespoon at a time.  Pastry will  stick together.

Work the pastry into a ball and cut into two portions.  Place in refrigerator for 15 minutes.  This will allow the pastry to roll out easily.

Remove from refrigerator and roll one portion into a ball (each ball will be enough for 3 tart molds) of pastry onto lightly floured silicone pad or parchment paper.  Lightly flour top of pastry ball and begin to roll out until it is approximately 1/8 inch in thickness.  I prefer to use another piece of lightly floured parchment paper on top when rolling the pastry out.

Press pastry into 4″ tart pans.  Prick pastry with fork a few times and bake for 12 – 15 minutes.

Crust should be lightly browned.

Lemon Filling:

In a small saucepan add milk, coconut milk, lemon juice, maple syrup and tapioca starch. Cook over medium heat and whisk well until mixture begins to thicken.  Add turmeric powder and continue to whisk for another 30 seconds until turmeric is well incorporated into lemon filling.  The turmeric powder will give the filling that lovely yellow colour.

Pour hot filling into cooled tart crusts. Place in refrigerator for 2 – 3 hours so filling will continue to set.

They would serve well with any fresh fruit and whipped cream.

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VEGAN LEMON TARTS

  • Author: Carla's No Place Like Home
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 75 minutes + 2 -3 hours cooling time
  • Yield: 6 tarts 1x
  • Category: dessert
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

When I created these lemon tarts, I had my mother in mind.  I remember watching her bake; no written recipe to be found anywhere and everything she created included lots of lemon.  I can’t really blame her.  The smell of her baked goods and the lemony taste in every bite had me coming back for more.


Ingredients

Scale

Crust:

  • 1 cup gluten-free flour
  • 1/8 teaspoon salt
  • ½ cup vegan butter, cubed
  • 2 tablespoons cold water

Lemon filling:

  • ½ cup plant-based milk (not coconut)
  • ½ cup full fat coconut milk
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup maple syrup
  • 2 tablespoons tapioca starch
  • 1/8 teaspoon turmeric powder

 


Instructions

Crust:

  1. Preheat oven 350 F
  2. Whisk flour and salt together in bowl.
  3. Add cubed butter and begin cutting butter into flour mixture until it resembles a coarse meal.
  4. Sprinkle water 1 tablespoon at a time.  Pastry will  stick together.  Work the pastry into a ball and cut into two portions.
  5. Place in refrigerator for 15 minutes.  This will allow the pastry to roll out easily.
  6. Remove from refrigerator and roll one portion into a ball (each ball will be enough for 3 tart molds) of pastry onto lightly floured silicone pad or parchment paper.
  7. Lightly flour top of pastry ball and begin to roll out until it is approximately 1/8 inch in thickness.  I prefer to use another piece of lightly floured parchment paper on top when rolling the pastry out.
  8. Cut out a section of rolled out pastry larger than the tart mold.
  9. Place pastry over tart mold and press into bottom and sides.  Repeat for each mold.
  10. Prick pastry with fork a few times and bake for 12 – 15 minutes.  Crust should be lightly browned.

Lemon Filling:

  1. In a small saucepan add milk, coconut milk, lemon juice, maple syrup and tapioca starch.
  2. Cook over medium heat and whisk well until mixture begins to thicken.
  3. Add turmeric powder and continue to whisk for another 30 seconds until turmeric is well incorporated into lemon filling.
  4. Pour hot filling into cooled tart crusts.
  5. Place in refrigerator for 2 – 3  hours so filling will continue to set.

Notes

The crust in these tarts is very light, making the focus the creamy lemon filling.  Oh yum!  They would serve well with any fresh fruit and whipped cream.

Mini tart pans can be purchased HERE.

Keywords: vegan lemon tarts, gluten-free lemon tarts, vegan dessert, gluten-free dessert, vegan treat, gluten-free treat

 

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