To prepare the filling: Blend together the lemon zest and juice, cashews, almond milk, vanilla, sugar, and coconut oil until smooth. Don’t overbake or the crust will become crumbly and too crunchy. Place the tart pan on a large rimmed baking sheet and bake for 13-15 minutes, until the crust is starting to lightly brown. Transfer to the greased tart pan and press evenly into the sides and bottom of the pan. The dough should be fairly sticky but easy to transfer. To make the crust: In a large bowl, stir together the flour, melted coconut oil (melted is key!), and powdered sugar until combined. I haven’t tried making this in any other kind of pan, so make sure you have a tart pan with a removable bottom for this recipe. This comes together so quickly and easily! Let’s go through step by step: I think plain ol’ powdered sugar would be perfect to sprinkle on top, or a heap of cherries would go well too, when they come back into season.Įither way, you really can’t go wrong! Easy and delicious all on it’s own? I still stand by my ‘jackpot lemon tart’ statement from earlier, this one has it all. You can also top this with berries, like I did above, or let it go bare and enjoy the lemon tart on its own. If you’re serving this with dinner, I would recommend making it at least at the beginning of the day, if not earlier. I also felt like I was reaching peak efficiency while I was making this, because the crust can be baked while you’re making up the filling and the whole thing is baked for a while (hello,do it during dinner time!) and then chilled overnight until set. Like I’ve mentioned before, I love lemon desserts, so you might back off on the amount of juice if you aren’t as much of a fan of tartness as I am, but I think it’s the perfect amount. The filling came together super quickly in the blender, with raw cashews as a base and lots of fresh lemon juice and zest for maximum tart flavor. I’ve used it in a base for cheesecake too, but I think using it as a crust for this lemon tart has to be one of my favorite uses of it so far. ![]() It’s made up of flour, powdered sugar, and melted coconut oil, and it couldn’t be easier. The crust to this vegan lemon tart comes from my longtime popular recipe on the blog, vegan lemon bars with an easy shortbread crust. Turns out, it didn’t need it! I was so pleasantly surprised when I took the tart out of the oven and it was perfectly baked, the center was set and the crust hadn’t overcooked. To be completely honest, this lemon tart totally came about when I realized a few weeks ago that I had 100% forgotten about Pi Day, ack! I kind of whipped it together on a whim, not really thinking it would work out because it ended up being so easy and didn’t require an extra trip to the store, despite my lack of groceries.Īs I slide this lemon tart into the oven, I did realize that I didn’t put any cornstarch into the filling mixture and just did a ‘cross my fingers and hope it works out’ as it kept baking in the oven. A sweet and easy vegan lemon tart made right in the blender! Using the easiest vegan shortbread crust and topped with sweet berries.
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