The first weekend of October we headed down to see one of Dylan’s friends, he and his partner recently had a baby girl and I was dying to drive down and meet the little one.
She was honestly the cutest and quietest baby I have ever met, I suppose it helps that both her parent seem very calm people. I imagine that Dylan and myself will have a loud and obnoxious terror as we are both pretty full on people.
I had been looking forward to this weekend for a while as it was the first time that I have meet any real life vegans and as they where cooking veggie burgers for lunch so I really wanted to create something delicious to bring for dessert.
We have a abundance of lemons on our tree so I have my vegan lemon curd down to a fine art now, I was certain I would create some little lemon curd tarts with fresh fruit but I wanted to challenge myself a little bit more and try to create vegan macaroons!!
My first foray in faux egg whites with chickpea water was a little bit of a disaster hence why I am yet to post my vegan lemon meringue pie that I have been trying so hard to perfect. I can get the “egg whites” to whip into stiff peaks but they do not seem to stay and once I place them in the oven everything falls pretty flat.
Well my macaroons where a complete and utter failure and I will not bore you with the sad details but I will continue to keep trying and hopefully have a macaroon recipe sometime in the next few months.
So without any hesitation here is my tried and tested lemon tart recipe….
Lemon Curd Tarts
For the Tarts:
- 1 cup flour
- 40g vegan butter
- ¼ cup vanilla soy milk
- Olive Oil
Ingredients for the Curd:
- 1 & ¼ cups sugar
- ½ cup cornstarch
- ½ teaspoon agar powder
- Pinch of salt
- 1 & ¼ cups soy milk
- 1 cup water
- 1 cup lemon juice
- Zest of 2 lemons
- fresh berries (for topping)
- fresh mango (for topping)
Preheat the oven to 200ºC, spray 9 to 12 tart tins with oil.
Sift flour into a bowl, then using your fingertips rub the butter into the flour until it is evenly combined.
Add the milk to the flour mixture and mix until everything starts to come together, then turn out onto a lightly flour board and need together until it forms a ball. You may need to add a little extra milk if the dough seems slightly dry and crumbly.
Roll dough out till it is around ½ a centimeter thick, then using a ring cutter slightly bigger than the tart tins cut out 9 to 12 circles and place carefully in each tin.
Pour baking beads into each tart case and bake for 15 minutes or until golden brown. Once cooked remove from the oven, gently remove the baking beads and leave tart cases to cool completely.
Whilst the tart cases are baking add 1 & ¼ cups sugar, ½ cup cornstarch, ½ tsp agar powder, a pinch of salt, 1 & ¼ cups of soy milk, 1 cup of water, 1 cup of lemon juice and the zest of 2 lemons into a large pan on a low heat.
Stir the mixture continuously until it begins to thicken up to a custard consistency, then remove the pan from the heat. This will take around 10 minutes, you want to keep the heat low to avoid creating lumps in the curd.
Once the lemon curd mixture has reached the correct consistency spoon 2 tbsp of curd into each tart case, then cover with fresh berries and mango pieces.
Well there you have it these tarts are one of my favourite vegan dessert recipes, super easy to make and they taste amazing! There is a bucket load of sugar in each tart so I don’t like to make them too often because I end up eating half of them and licking the curd spoon but everyone I make them for love them.
What do you think of my lemon curd recipe?
Have you had trouble with faux egg whites?