Zesty, fresh and light! This is the motto for this vegan and gluten-free lemon tart. With plenty of fun garnishing options.
The filling is cooked, with a plant-based alternative for gelatine, the so-called agar agar powder. The amount used is crucial, too little lets the filling not set properly. Using too much makes it kinda rubbery in texture. I use approx. 1 teaspoon per cup of liquid and it works quite well.
This lemon tart does not need flour or grains. The crust is made from almonds and dates, which are blended to crumbs in a high-speed blender.
Blind Baking
The crust is baked first before being filled. It works best to pre-bake it, using the blind baking method. For this you need to weigh down the dough. This basically replaces the filling so the base doesn’t blow up when the air beneath expands in the heat. It’s fairly easy. After spreading the dough in the baking tin, you cover the dough with some baking power. Then add the weight.
You can use the following:
- Special blind baking marbles
- Dried legumes (for example peas, beans etc)
- Coffee beans
- Rice or other grains
- Sterilised gravel rocks (I did this successfully already)
This recipe for lemon tart is vegan, gluten-free and fruit-sweetened. It also doesn’t need any soy or grains.
Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)
Equipment
- 35 x 10 cm tart form
Ingredients
- 170 g almonds
- 120 g dates, pitted and chopped
For the filling:
- 100 g dates, pitted and chopped
- 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
- 300 ml plant-based mylk, preferably unsweetened
- 75 ml fresh lemon juice
- 1 to 2 tbsp lemon zest (depending on how zesty you like it)
- 1 1/4 tsp agar agar powder (not flakes!) Also see notes below
- 1 to 2 pinches ground turmeric
Instructions
- Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
- Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
- Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
- Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
- Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy 🙂
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
