Description
A luscious Vegan Lemon Tart featuring a crisp vegan shortcrust pastry base filled with a creamy blend of vegan cream cheese, Greek-style yogurt, and tangy homemade vegan lemon curd. This refreshing dessert is delicately topped with an additional layer of smooth lemon curd and can be garnished with fresh lemon slices and whipped coconut cream, making it perfect for gatherings or a light, zesty treat.
Ingredients
Scale
Vegan Lemon Curd
- 1 batch vegan lemon curd (room temperature, prep-ahead)
Vegan Shortcrust Pastry
- 1 batch vegan shortcrust pastry (prep-ahead)
Filling
- 300 g vegan cream cheese (room temperature)
- 120 g vegan Greek-style yogurt (room temperature)
- Half batch of vegan lemon curd (from above)
Topping
- Other half batch of vegan lemon curd (gently warmed)
Optional Garnish
- ¼ batch vegan whipped cream (for garnish)
- Fresh lemon slices (for garnish)
Instructions
- Divide the lemon curd: Prepare the vegan lemon curd in advance and divide it into two equal portions—one for the tart filling and one for the topping.
- Bake and cool the pastry: Prepare the vegan shortcrust pastry and blind-bake it following the recipe’s instructions. Once baked, allow the pastry shell to cool completely to room temperature before adding the filling.
- Whisk the filling: In a large mixing bowl, combine the vegan cream cheese and vegan Greek-style yogurt. Whisk vigorously for a couple of minutes until the mixture is light and fluffy. Then, fold in half of the vegan lemon curd until the filling is smooth and well incorporated.
- Fill the tart: Pour the creamy lemon filling into the cooled pastry shell. Use an offset spatula to smooth the surface evenly; using a turntable can aid in this step for professional results.
- Chill the tart: Place the filled tart in the refrigerator and let it set for at least 6 hours or preferably overnight to allow the filling to firm up. If the filling still feels soft after chilling, transfer the tart to the freezer for 30 minutes to 1 hour before proceeding.
- Lemon topping preparation: Gently warm the remaining half of vegan lemon curd over a double boiler or in short 30-second bursts in the microwave, stirring frequently until it becomes spreadable but not hot.
- Apply the topping: Pour the warmed lemon curd over the set tart filling and spread it evenly with an offset spatula. Return the tart to the fridge and chill for an additional 30 minutes or until ready to serve.
- Garnish and serve: Before serving, optionally decorate the tart with fresh lemon slices and pipe vegan whipped coconut cream for an elegant finish.
- Storage: Store the tart in an airtight container or cover it with plastic wrap on a plate in the refrigerator. It will keep fresh for up to 4 days.
Notes
- The lemon curd and shortcrust pastry can be prepared ahead of time and stored in the refrigerator to simplify assembly.
- Ensure all filling ingredients are at room temperature to achieve a smooth, lump-free filling.
- Blind baking the pastry helps prevent a soggy base and maintains a crisp texture.
- Chilling the tart thoroughly is essential for the filling to set properly and hold shape.
- The warmed lemon curd topping should be spread gently to avoid disturbing the set filling underneath.
- For best results, use fresh ingredients and high-quality vegan cream cheese and yogurt alternatives.
