Description
This Vegan Lemon Tart is a refreshing, creamy dessert perfect for citrus lovers seeking a plant-based treat. Featuring a crisp vegan shortcrust pastry filled with a smooth and tangy lemon curd-infused cream cheese and yogurt mixture, this tart is chilled to set and topped with a glossy layer of lemon curd. Garnished with optional coconut whipped cream and fresh lemon slices, this dessert is as elegant as it is delicious, making it ideal for gatherings or special occasions.
Ingredients
Scale
Vegan Lemon Curd
- 1 batch vegan lemon curd (room temperature, prep-ahead option)
Vegan Shortcrust Pastry
- 1 batch vegan shortcrust pastry (prep-ahead option)
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 and Garnish
- Half batch of vegan lemon curd (room temperature, for topping)
- ¼ batch vegan whipped cream (optional, for garnish)
- Fresh lemon slices (optional, for garnish)
Instructions
- Divide the lemon curd: Prepare the vegan lemon curd and split it into two equal parts. One part will be used in the tart filling, and the other part will be reserved for the topping.
- Bake and cool the pastry: Prepare the vegan shortcrust pastry according to the recipe and blind-bake it following step 5 of the pastry instructions. Once baked, allow the pastry shell to cool completely to room temperature before proceeding.
- Whisk the filling: In a large mixing bowl, combine the vegan cream cheese and vegan Greek-style yogurt. Whisk them together for a few minutes until the mixture becomes light and fluffy. Then, add half of the lemon curd and whisk again until the filling is smooth and evenly combined.
- Fill the tart: Pour the creamy filling into the cooled tart base. Use an offset spatula to smooth the surface for an even finish. Utilizing a turntable can help achieve a professional look when smoothing.
- Chill: Place the filled tart in the refrigerator and allow it to set for at least 6 hours, or preferably overnight. The top of the tart should feel firm to the touch. If it still feels soft, transfer the tart to the freezer for 30 minutes to an hour to help it firm up before adding the topping.
- Lemon topping preparation: Warm the remaining half of the lemon curd gently using a double boiler or microwave in 30-second intervals, stirring after each, until it becomes spreadable but not hot.
- Apply the topping: Pour the warmed lemon curd evenly over the set filling in the tart. Smooth the surface carefully with an offset spatula. Return the tart to the refrigerator to chill for an additional 30 minutes or until ready to serve.
- Garnish: Optionally, decorate the tart with fresh lemon slices and pipe vegan whipped coconut cream on top just before serving for enhanced presentation and flavor.
- Storage: Store the tart in an airtight container or cover it with plastic wrap on a plate and keep it refrigerated. It will stay fresh for up to 4 days.
Notes
- The vegan lemon curd and shortcrust pastry can be prepared ahead of time to save on assembly day.
- Blind baking the pastry ensures a crisp crust that prevents sogginess when filled.
- Chilling the tart for an extended period is essential for the filling to set properly.
- Warming the lemon curd gently for topping helps achieve a smooth spreadable consistency without melting the filling.
- For best results, use room temperature vegan cream cheese and yogurt to avoid lumps in the filling.
- If the filling is too soft before topping, use the freezer briefly to firm it up.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
