Vegan Lemon Tart
I love tangy desserts. Recently I have been craving a lemon tart. There are a few dairy, egg and sugar free ones on internet, but none of them use amazake, which I thought would work very well. After hours of experimentation, I finally came up with this vegan lemon tart recipe.
In order to make the the tart egg free, we need something else to make it set. Here I have used a generous amount of agar, and it set very nicely. The sweetness and richness of the tart comes from amazake.
Serves 25cm diameter tart133
40 minPrep Time
10 minCook Time
50 minTotal Time
- 1 1/4 cup raw almonds
- 1 1/4 cup pitted dates
- 2 tbsp desiccated coconut
- 3 tbsp agar agar flakes
- zest from 1 lemon
- 1 cup almond or rice milk + 4 tbsp extra
- 370g jar of amasake (japanese sweet rice cream)
- tiny pinch of turmeric (optional: for colour, you shouldn’t be able to taste it)
- 145 ml (more than 1/2 cup) freshly squeezed lemon juice (about 3 1/2 lemons)
- 3 tbsp maple syrup
- 1 tsp of white miso
- Pulse all the ingredients in a high speed blender or food processor until the mixture sticks together.
- Press mixture evenly into a 25 cm diameter spring form.
- Chill in the fridge while you make the filling.
- Soak the agar flakes in 4 tbsp vegan milk whilst you do the rest.
- Zest and juice the lemons.
- Gently heat 1 cup of vegan milk, the amasake, lemon zest and turmeric in a smaller pan.
- Once heated through add the soaked agar agar.
- Once the mixture is boiling, reduce the heat & simmer for a few minutes.
- Finally remove from the heat and stir in the lemon juice (strained), maple sirup and white miso
- Allow the mixture to cool a little
- Pour into the base and let it cool
- Once cooled down enough, chill in the fridge for a few hours or overnight, so it sets solid
- Best consumed straight from the fridge, optionally garnished with raspberries, lemon zest, mint leaves, etc.
- For 20cm diameter form use 2/3 of these amounts