vegans have dreams also. did you know that? they dream about these little lemon tarts. and yes, I am here to show you how to bake that dream and make it come true.
the best part of these tarts is the filling with a doubt, which screams lemon! combine this with fresh raspberries on the top..oh my buda.
can you wait to make someone feel like they’re in a dream? vegan or not, these babies are made for you.
VEGAN LEMON TARTS
makes about 10
· ingredients ·
195g plain flour
45g caster sugar
a pinch of salt
115g olive butter
8 tsp cold water
400gr coconut milk
65g caster sugar
a pinch of salt
1 tsp vanilla extract
1 1/2 tsp lemon extract
1 tsp lemon juice
2 lemons zest
yellow food coloring
60ml oat milk
35g of cornstarch
· step by step ·
preheat oven to 170ºC.
mix the flour with the sugar and salt, until is well mixed.
add the butter and mix until is crumbly and then add the cold water until dough forms into a ball.
spread the dough into the tart pans and bake it for 20 to 25 min. until you see the edges are golden.
let it cool completely before filling.
mix the oat milk and cornstarch making sure that there’s no lumps. set aside.
heat the sugar, salt and coconut milk over a medium-high and bring it to boil, stirring occasionally. once it begins to boil, reduce heat to a medium-slowly heat and add the cornstarch mixture, stirring continuously. Continue to cook for 5 min. until the texture is consistent.
remove from heat and stir in the vanilla extract, lemon extract, lemon juice, zest, and food coloring.
fill the crusts and leave it in the fridge for 8 hours.
garnish it with what ever fruit you like.
· tips ·
when I spread the dough into the tart pans, I used to do it around the outside, as it’s easier to take it out once it’s cool.