Vegan Tarte au Citron
Servings
6
Prep time:
2hrs 45min
Cooking time:
2hrs 45min
Good for:
Dinner parties
Inroduction
About this Recipe
You can’t beat a classic. This tangy, summery lemon tart recipe is absolutely sublime! The buttery pastry and the silky smooth lemon curd is totally irresistible… can I have another slice please?
Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure doloali Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure doloali
Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure doloali Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure doloali
Ingredients
For the Pastry
- 200g plain flour, plus extra for dusting
- 50g ground almond
- 70g icing sugar
- 125g cold unsalted vegan butter, cubed
- 50ml cold water
For the tart filling
- 200ml lemon Juice – ( ~5 lemons)
- Zest of 2 lemons
- 220ml plant-based double cream
- 4 tbsp caster Sugar
- 2 tbsp cornstarch
- 1 1/2 tsp agar agar Powder
- Yellow food colouring (optional)
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar.
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure doloali
Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure doloali
Instructions
Step 1
Mix the flour, icing sugar, and almonds in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the water bit by bit until it comes together. Roll into a ball and then flatten it out into a disc shape. Wrap the dough in cling film and chill in the fridge for at least 30 mins.
Step 2
Roll the pastry out on a lightly floured surface to 1/2cm thick and lay it in a 23cm tart tin. Gently press down on the bottom and sides to make sure it’s all touching the tin. Leave the excess pastry hanging over the edges (you can trim this off later and leaving it on helps with shrinking). Poke a few holes in the bottom with a fork and chill in the fridge again for 30 mins.
Step 3
Heat the oven to 160°C. Line the tart with foil/ baking paper and fill with baking beans/ rice/ dried beans. Bake for 10 mins, then remove the foil and beans, and bake for another 20 mins until golden and crispy. Set aside and leave to cool.
Step 4
While the pastry is cooling, make the filling. Mix the lemon juice, cream, caster sugar, cornstarch and food colouring until there are no lumps. Place in a small pan and slowly bring to a boil while constantly whisking until it starts thickening. Don’t stop whisking! When the mixture starts to boil, add the agar agar powder, and the lemon zest. Whisk it all to combine and take off the heat.
Step 5
Trim the cooled pastry with a sharp knife around the rim of the tin.
Step 6
Pour the mixture into the blind-baked pastry and place in the fridge to set for 2 hours.
