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Vegan Lemon Tart Recipe



Hey guys today I'm gonna show you how to make a vegan lemon tart to start You're going to first line up your cake pan I'm using a springform pan, this will make removing the tart much easier and just line it with some parchment paper and brush it with any kind of vegetable oil or coconut oil

Then you're going to get started on dry ingredients for your crust in a large bowl you're going to add some flour, some desiccated coconut, some salt, some baking powder, and some cornstarch, and if you don't like coconut you can leave it out, you'll just add in a little bit more flour Then just whisk that all up to get it well combined and you're gonna get started on your wet ingredients So in a small bowl, you're gonna combine some light brown sugar, you can also use white sugar, coconut oil, you can also use vegetable oil and any kind of dairy-free milk I use some almond milk and the zest of one lemon or lime Then whisk that all together and make sure your sugar is completely dissolved Once it's dissolved add

that to your dry ingredients and mix that really well until a large ball of dough forms, it might be a couple of large clumps of dough And then you're gonna bring back your pan and you're going to put your dough inside and just start pressing it inside This is a no roll crust, which means that you don't need to roll it out with a rolling pin, you just press it into the pan which makes it a lot easier And just press it in until the edges are about an inch in height and it looks nice and even Once you do that just cover with cling film and chill it for one hour in the fridge or up to a day

When your dough has chilled you're gonna start making your filling I'm adding some water to a saucepan over a medium medium-high heat Add some lemon juice and the rind of the lemon as well This gives it a really good flavor, we'll take it out before we add the cream to our crust I'm adding some sugar and some cornstarch to thicken it and a little bit of coconut oil to add some richness and smoothness to your cream Then you're going to start whisking this and whisk it until it gets as thick is like sour cream or yogurt consistency

And you will want to constantly whisk so nothing burns on the bottom So once it looks like this, it's ready, and don't worry once you bake it it will thicken more in the oven, and remove your lemon rind and then you're going to just add your whole mixture to the crust, the chilled crust and then you're going to bake this in an oven that's been preheated to 350 degrees Fahrenheit which is 180 degrees Celsius and before you put it in the oven just place it on a baking tray, this will ensure that you can easily take it in and out of the oven and that if there's anything that leaks from the pan it won't leak into your oven And once it's done baking it's going to still be very wobbly in the middle the mixture won't look very baked through but the edges should be a light golden color and the liquid will firm up as it chills and to remove it from the pan you're just gonna run a palette knife around the edges Unclamp the ring and the tart should be really easy to move around at this point because it'll be quite firm Then just place it onto your cake stand and you can serve any way you want, I dusted with some powdered sugar and some grated lime zest So, thank you for watching, If you enjoyed this recipe you can find it on my website andreamaronyan

com and I'll leave a link to that in the description box below Like and subscribe for more and I'll see you next time:)

Source: Youtube

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