Easy Vegan Lemon Tart

Step 1

Place the Plain Flour, Almond Meal and Icing Sugar in the bowl of your food processor. Pulse a few times to mix all the dry ingredients together.

Step 2

Add the cold Coconut Oil and pulse until it resemble wet sand / thin crumbs. Add the cold water and continue pulsing until the pastry comes together.

Step 3

Transfer onto a lightly floured surface and assemble into a ball. Cover with wrap and leave in the fridge for 10 to 15 minutes, or until the coconut oil starts to harden.

Step 4

Preheat your oven on 180'C / 350'F.Generously flour your kitchen bench and roll the pastry to create a large disc. If the pastry cracks, simply use your fingers to re-assemble it. Place in a Tart Tin with removable bottom and prick the crust with a fork. Cover with a small sheet of baking paper and fill with baking beads, weights or dried beans.

Step 5

Bake for 10 to 15 minutes with the beads/weight, then carefully remove and leave to cook for another 5 to 10 minutes or until fully cooked. Set aside to cool down.

Step 6

Mix the Lemon Juice, Coconut Cream, Caster Sugar, Cornstarch and Turmeric Powder until no lumps remain. Place in a small pot and bring to a slow boil. Don't stop whisking the liquid until it starts thickening to avoid burning it. Taste and adjust the sweetness to your liking if required.

Step 7

When the curd starts to boil, add the Agar Agar Powder, whisk for one extra minute and remove from the stove. Directly pour into the blind-baked pastry and place in the fridge to set for 2 hours.

Step 8

Optional: decorate with Aquafaba Meringues or Lemon Zests.