Lemon tart was served at our wedding in the Dordogne region of France. Even though all the food was a smashing success, it’s the lemon tart that my mum always raves about. I created this recipe in tribute to that tart, so that I can serve it to my mum for years to come. –Hannah Sunderani
Vegan Lemon Tart With Raspberries
This show-stopping bright and zippy vegan dessert is perfect to serve at celebrations. The silky lemon curd gets it rich flavour from full-fat coconut milk, while agar-agar (a vegetarian substitution for gelatin) ensures that the vegan curd sets firmly.
Ingredients
Gluten-Free Crust
- 1 cup gluten-free old-fashioned rolled oats
- ½ cup raw walnuts
- ½ cup almond flour
- ¼ cup coconut oil melted
- 2 tbsp pure maple syrup
- ¼ tsp fine sea salt
Lemon Curd
- 1 14 oz can full-fat coconut milk
- 1 cup raw cashews
- 1 lemon zested
- ½ cup lemon juice
- ¼ cup pure maple syrup
- ⅛ to ¼ tsp ground turmeric for colouring
- ¼ tsp fine sea salt
- 1 tsp agar-agar powder such as Everland
Garnishes
- 1 lemon thinly sliced
- ¼ cup fresh raspberries
- 1 tbsp unsweetened coconut flakes
Instructions
- Place the cashews in a small bowl and cover with boiling water. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water to cover for at least 6 hours or overnight, then drain.)
- Preheat the oven to 350°F (180°C).
- In a food processor, pulse the oats until they reach a flour-like consistency. Transfer the oat flour to a small bowl.
- Add the walnuts to the food processor and pulse into a fine meal. Add the oat flour, almond flour, coconut oil, maple syrup and salt. Pulse until well combined, 15 to 30 seconds.
- Transfer the dough to a 9-inch round tart pan with removable bottom and press it evenly into the bottom and up the sides. Using a fork, poke 10 to 12 holes in the base of the dough. (This will stop the base from lifting as it cooks. There’s no need to use pie weights with this crust.) Place on a baking sheet and blind-bake until golden brown, about 10 minutes. Let the crust cool on a wire rack for at least 20 minutes.
- In a high-speed blender, combine the drained cashews, coconut milk, lemon zest, lemon juice, maple syrup, ⅛ teaspoon of the turmeric, and salt. Blend on medium-high speed until smooth and combined. Add up to ⅛ teaspoon more turmeric for colouring, if desired. (Note that the colour will deepen when the filling is heated.) Add the agar-agar powder and blend on low speed until combined, 15 to 20 seconds.
- Pour the filling into a medium saucepan. Over medium heat, stir often with a spatula until the mixture has thickened to a pourable custard consistency (just before it reaches boiling) and there is a bit of resistance, 7 to 10 minutes. Working quickly, pour the filling into the blind-baked tart shell. It will begin to thicken immediately. If the filling is uneven, gently jostle the tart back and fork on the counter to smooth the top. Pop any air bubbles with a toothpick.
- Let the tart cool completely in the pan on a wire rack at room temperature. Then cover with plastic wrap (it’s okay if it touches the filling) and chill in the refrigerator for at least 3 hours, preferably overnight. To serve, gently remove the sides of the pan. If desired, garnish the tart with thinly sliced lemon rounds, fresh raspberries, and a sprinkle of coconut flakes.
Notes
TIP
To keep your filling from cracking while it sets, make sure that the filling has completely cooled to room temperature before transferring the tart to the fridge.MAKE AHEAD
The crust can be assembled 1 day in advance. Press the dough into the tart pan, cover with plastic wrap, and refrigerate for up to 24 hours. Bring to room temperature and bake as directed.
Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
