A zesty vegan lemon cream tart with a crisp coconut oil crust and silky plant-based custard. Enjoy the tangy citrus contrast without dairy or eggs, perfect for special occasions or tea time.
1 1/2 cups all-purpose flour (gluten-free option available)
1/2 cup chilled coconut oil (solid, non-hydrogenated)
1/4 cup unsweetened almond milk (oat milk substitution possible)
3/4 cup coarse, unrefined sugar
1 tbsp ground flaxseed (use 1 flax egg) mixed with 2.5 tbsp water
1 can (13.5 oz) full-fat coconut cream
Zest and juice of 2 organic lemons
Combine flour, sugar, and salt in a bowl
Cut in chilled coconut oil until mixture resembles coarse crumbs
Gradually add almond milk to form a firm dough
Wrap dough in plastic and refrigerate for 30 minutes
Roll dough to 1/8-inch thickness and fit into a tart pan
Whisk flaxseed with 2.5 tbsp water and let sit for 5 minutes
Combine coconut cream, sugar, lemon zest, and juice in a bowl
Mix in flaxseed mixture until smooth and glossy
Strain filling through a fine-mesh sieve for silkiness
Poke tart shell with a fork and blind bake at 350°F for 15 minutes
Pour filling into the crust and bake for 25 minutes at 350°F
Cool completely before serving (store in fridge if prepared ahead)
For a gluten-free version, use certified gluten-free flour
Adjust sugar to balance tartness of lemons
Almond or oat milk works equally well
Crust can be pre-made and chilled up to 1 day
Fillings can be prepared in advance
Find it online: https://flavoornote.com/lemon-cream-tart-vegan-delight/