Vegan Lemon Tart

• Dairy-free cream
• Fresh berries, or strawberries

INSTRUCTIONS:

PREPARATION OF LEMON TART:

1. 1. First, we will preheat the oven to 180 degrees.
   2. Next, take a food blender.
   3. Add all crust ingredients such as all-purpose flour, granulated sugar, vegan butter, and water to this blend.
   4. Blend all ingredients until it smooths.
   5. When crust dough is formed, keep in the fridge for half an hour.
   6. After that, shift this dough to a floured surface.
   7. Make a thin circle out of the dough with a rolling pin.
   8. Repeat the same steps to make 6-7 pastries crust.
   9. Now, place this pastry crust on the greased tart pan.
   10. Adjust it into the tart pan, and cut its extra edges.
   11. For 15-20 minutes bake the crust or until it’s brown.
   12. When tarts are baked, cool it for 5-10 minutes.
   13. Set aside the tarts, and prepare the filling.

MAKING OF LEMON TART FILLING:

1. Take a large non-stick pan. Add salt, vanilla extract, turmeric, cornstarch, granulated sugar, lemon juice, and
2. coconut cream to this pan.
3. Whisk all ingredients until cornstarch dissolves into this mixture.
4. Over a medium heat, cook all ingredients for 10-15 minutes.
5. During cooking, continuously stir the mixture to make it lumps-free.
6. You can also use a food blender to make a smooth mixture.
7. Shift the tart filling into the baked tart shell when it is ready.
8. Refrigerate the prepared tart for two to three hours.
9. The tasty and tangy lemon tart is ready to serve.
10. Your Vegan Lemon Tart is ready.

TOPPING IDEAS:

• • You can top the tasty lemon tart crusts with
  • Sliced fresh raspberries, and strawberries
  • Whipped fat-free cream
  • Garnished lemon zest
  • Sprinkler over chopped nuts
  • A few fresh mint leaves

ALTERNATIVES:

Coconut-free:

• If you don’t like coconut, you can skip the coconut cream. Instead of this, you can add dairy-free milk, tofu, and cornstarch. Whisk all ingredients and blend them. Simmer this mixture on the burner for 10-15 minutes until its consistency thickens.

TIPS:

• Use measuring cups to make perfect  lemon tarts.
• To avoid lumps, combine the mixture at a high speed until it is creamy.
• Don’t overbake the crust otherwise, its color will be dark and brown.

NOTES:

• Dry and Wet Mixture Solution: To achieve a smooth crust batter, add more water if it is too dry.
• If the batter is wet, add flour and mix it.

STORAGE INFORMATION:

Refrigerate:

• You can store the tarts without adding topping for 4 to 5 days.

Freezer:

• To freeze, tightly wrap the tarts and store them in airtight jars. Freeze it for one month.

FAQs:

How do we make this lemon tart gluten-free?

• You can use almond or coconut flour in place of whole-wheat flour, or you can use gluten-free flour.

Can we add different fruits (citrus)?

• Choose a variety of citrus fruits like limes/oranges, which can be used in place of lemons.

What can we do to keep the filling from cracking?

• To avoid cracking, ensure don’t overbake the crust. Chill the lemon tarts in the refrigerator or at normal temperature after baking.

NUTRITIONAL FACTS PER SERVING AMOUNT

Serving Size 1
Total Calories 285 kcal
Carbohydrates 26 g
Protein 6 g
Total Fat 20 g
Dietary Fiber 2 g
Sugar 8 g
Sodium 51 mg
Iron 2 mg