3/4cup (175ml)Lemon Juice - approx. 4 small lemons
1cup (220ml)Coconut Cream
4tbsp (60gr)Caster Sugaror to taste - see note below
2tbsp (15gr)Cornstarch
1 1/2teasp. (3gr)Agar Agar Powder
1teasp.Turmeric Powderoptional, to taste for colouring
Instructions
Pastry Crust
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.
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.
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.
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.
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.
Vegan Lemon Curd
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.
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.
Optional: decorate with Aquafaba Meringues or Lemon Zests.
Notes
Ingredients Notes:
The lemon filling is relatively low in sugar and quite tangy. That's how I personally like my lemon tarts, but feel free to increase the quantity of sugar if you prefer it sweeter.
Instruction Notes:
Don't worry if the pastry seem to crack a bit, you can patch it back with your fingers. Use the heat of your hands to heat up the coconut oil and patch any cracks!
For a creamier - but less stable - lemon filling, you can reduce the amount of Agar Agar slightly. The curd will not hold its shape as well, but it will give you a creamier texture.
Before adding the agar, taste the lemon cream and adjust the sugar to your liking if needed.