• Prep Time 90 minutes
  • Cook Time 30 minutes
  • Serving For 6 People
  • Difficulty Normal
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Recipe Description

Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan dessert/bread recipes, Vegan Lemon Tarts. These sweet and tangy Lemon Tarts are made with a sable cookie crust and filled with almond cream and lemon curd, topped with whipped vegan cream and garnished with lemon zest. You can make it into a big tart or mini bite-size tarts as a bright and cheery dessert for teatime or to enjoy after a meal.

Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

 


Recipe Ingredient

  • Almond Cream:
  • 83g Almond Flour
  • 52g Icing Sugar
  • 40g Margarine
  • 32g Almond Milk
  • 20g All Purpose Flour
  • Sable Crust:
  • 115g Margarine
  • 136g All Purpose Flour
  • 25g Icing Sugar
  • 1⁄2 Lemon for Zest
  • Lemon Curd:
  • 60g Lemon Juice
  • 1 Lemon for Zest
  • 100g Sugar
  • 110g Soy Milk
  • 20g Corn Flour
  • 10g Margarine
  • 1 drop Yellow Colouring
  • Vegan Cream:
  • 400g Vegan Cream
  • 60g Soy Milk

Instructions

    Almond Cream:
  1. Beat the margarine, salt and icing sugar together with a mixer until light and fluffy, scraping the sides as needed.
  2. Mix in flour and almond milk on low speed until just combined. Be careful not to overmix.
  3. Put in a piping bag and set aside.
  4. Sable Crust:
  5. Preheat the oven to 170°C. Prepare tart moulds and baking trays with a silicon map.
  6. Beat the margarine and icing sugar together with a mixer until light and fluffy, scraping the sides as needed.
  7. Mix in flour and lemon zest on low speed until just combined. Be careful not to overmix.
  8. Chill in the refrigerator for at least 30 minutes before use.
  9. Roll and shape the dough according to the tart moulds.
  10. Bake at 170 °C for 5 minutes, then pipe in almond cream and continue to bake for another 8 minutes until ready.
  11. Lemon Curd:
  12. In a small pot, whisk together all ingredients, except margarine and colouring.
  13. Put over medium heat, whisking frequently, until the curd thickens.
  14. Add a drop of colouring and mix well. Whisk vigorously as it thickens to ensure a smooth curd.
  15. Remove from heat and pour into the baked shells.
  16. Vegan Cream:
  17. Using a whisk, whisk the ingredients together until medium peak.
  18. Pipe over the top of the tarts and garnish with lemon zest.
  19. Note:
  20. Follow the ratio and instructions according to the vegan cream of choice selected. Different brands may vary.
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