Vegan Lemon Tart

Ingredients

Pastry 

• 1/4 a cup of vegan butter 

• 1/4 of a cup of caster sugar 

• 1 cup of flour 

• 1/4 teaspoon of salt 

• 2 tablespoons of cold plant based milk 

Filling 

• 1 tablespoon lemon zest 

• 1/2 a cup of lemon juice 

• 1 cup of coconut cream 

• 3/4 of a cup of caster sugar 

• 1/2 a teaspoon of agar powder 

• 1/2 a teaspoon of turmeric powder

• 3 tablespoons of corn flour 

• 3 tablespoons of plant based milk

Method

1. Make the pastry by placing all ingredients in a food processor except the milk. 

2. Pulse until a bread crumb consistency forms 

3. Add the cold milk and pulse it in

4. Remove the blade and use your hands to clump together the pastry into a rough ball

5. Turn out onto the bench and roll it together 

6. Roll it out into a 3ml round sheet 

7. Brush a 9 inch loose bottom tart tin with a little vegan butter and lay the pastry in

8. Press it firmly up the walls of the tin and in the base

9. Remove excess from around the sides 

10. Lay a sheet of baking paper on top of the pasta and fill the tin with baking beads

11. Bake for 30 minute at 180

12. Combine the turmeric, corn flour and milk to make a paste 

13. Combine the paste with all other filling ingredients in a saucepan and whisk frequently until it gets very thick 

14. When pastry is done remove baking beads

15. Fill the pastry case with the lemon filling and refrigerate over night

16. Serve with whipped coconut cream if desired