The perfect recipe for vegan lemon tart!
SIFT
1 cup flour
1/3 cup almond flour
1/3 cup powdered sugar
RUB until crumbly with
90g plant butter
BRING dough together with
1 tbsp iced water
REFRIGERATE 1 hour.
Roll out dough according to the mold – 6 circles and strips for tartlet molds or 1 large circle for an 8″ mold.
COMBINE in saucepan and whisk over medium heat until thick
2.5 tbsp cornflour mixed with 2 tbsp oatmilk
2 cups oatmilk
5 teaspoons sugar
Juice of 1 lemon
REMOVE from heat and stir in
1 tsp plant butter
1 teaspoon vanilla
COOL, whisking every minute or so and pour into tart crust. Refrigerate 1 hour. Garnish with meringue or coconut cream.
