A vegan lemon tart with a nutty crust and sweet but tangy lemon curd filling. It's a simple but elegant dessert even dairy-lovers can't resist. Sweetened with maple syrup & dates, this tart is vegan, gluten-free, & refined-sugar-free too!
0 Preheat the oven to 350 degrees F / 176 C.
1 Place all crust ingredients into a high-speed food processor and blitz until ingredients come together as a dough. This may take anywhere from 3-5 minutes, scraping down the sides throughout this time.
2 Press the dough firmly and evenly into a 10 inch flan tin, trim the edges of the crust.
3 Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven, set aside to cool.
4 Meanwhile prepare the filling by whisking together the cornflour and soy milk to form a slurry.
5 Whisk into the cornflour mixture the lemon zest, lemon juice, maple syrup and coconut cream. If using turmeric whisk that into the mixture too.
6 Pour the filling mixture into a pot and whisk over medium heat until it thickens.
7 Once thick, pour the filling into the prepared crust and smooth off the top.
8 Place the tart into the fridge to set for at least 2 hours or overnight.
9 Once the filling has set, decorate the top of the tart with whipped coconut cream, toasted shredded coconut, lemon slices or any of your favorite toppings.
