Vegan Lemon Tart with Macadamia Nut Crust
Lovers of lemon desserts, rejoice! My vegan lemon tart recipe is a twist on the traditional Tarte au Citron. It’s a simple-to-make but decadent macadamia crust filled with a vegan lemon curd that’s both zingy and fresh. This dessert is delicious and visually stunning.
Servings: 8 slices
Calories: 497kcal
Equipment
- Tart pan or pie dish
- whisk
Ingredients
Crust Ingredients
- 9 Full-sheet graham crackers
- 1 cup Macadamia nuts
- 2 tablespoons Granulated white sugar
- 5 tablespoons Melted vegan butter Unsalted if you can find it.
Curd Ingredients
- ¾ cup Lemon Juice
- 1 medium Lemon Zest
- 2 cups Sugar
- 1 cup Coconut Milk (full fat canned)
- 3 tablespoons Corn Starch
- ½ teaspoon Agar Agar
- ¼ teaspoon Turmeric
Instructions
Prepare the Macadamia Nut Crust:
- Preheat the Oven: Set your oven to 350°F (175°C).
- Preheat the Oven: Set your oven to 350°F (175°C).Place the graham crackers and macadamia nuts into a food processor. Pulse until you achieve a fine crumb. Smaller chunks of macadamia nuts are okay in the mixture.
- Add the sugar and pulse a few more times.
- Add the melted butter to the bowl and pulse again a few more times.
- Add the melted butter to the bowl. Mix thoroughly until the mixture becomes dense, grainy, and coarse. Break apart any large chunks that form.
- Transfer this mixture into a 9-inch tart pan.
- Using your hand, press the crumbs firmly into the bottom and up the sides of the dish to form a crust. Make sure to apply moderate pressure to ensure that the mixture is compact and holds together, removing any loose crumbs.
- Bake crust for 8 minutes. Remove the crust from the oven. Keep the oven on; you will need to set the curd in the oven during the 'assemble and finalize' instructions
Make the Vegan Lemon Curd:
- Place all your curd ingredients into a medium-sized pan.
- Set the pan over medium heat.
- Whisk the mixture thoroughly to avoid any lumps forming.
- Continue whisking consistently for about 5 minutes.
- Keep an eye on the heat to prevent the curd from burning at the bottom.
- Keep whisking until you notice the curd starts to simmer and thicken.
Assemble and Finalize the Tart:
- Once the curd has cooled, pour it into the baked tart shell, smoothing out the top with a spatula.
- Bake the tart in the preheated oven for about 5-10 minutes, just until the edges of the curd are set and the crust is golden brown.
- Let the tart cool at room temperature, then refrigerate it for at least 2 hours before serving.
Serve:
- Garnish the tart with fresh berries, a sprinkle of powdered sugar, or vegan whipped cream before serving.
Notes
- 1 cup of lemon juice is roughly five medium-sized lemons.
- When using canned coconut milk, mix it to reincorporate the cream and liquid.
- When pressing the crumb into the tart pan, I find it helps to use the bottom of a measuring cup. This allows for a firm crust on the bottom and the sides of the tart.
Nutrition
Calories: 497kcal | Carbohydrates: 75g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 169mg | Potassium: 169mg | Fiber: 1g | Sugar: 57g | Vitamin A: 358IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 2mg