Vegan Lemon Tart (Gluten-Free; Oil-Free)
User Reviews
5
Vegan Lemon Tart (Gluten-Free; Oil-Free)
Description
This Vegan Lemon Tart combines a pre-baked gluten-free tart crust with a luscious filling made from silken tofu, fresh lemon zest and juice, and maple syrup for sweetness. The thickening is achieved through arrowroot starch and agar agar powder, which activate under heat to create a set custard texture suitable for slicing.
The tart balances tart citrus flavors with sweet maple undertones and a creamy texture from the tofu. Turmeric is added sparingly for a natural warm yellow color without affecting the flavor. The filling simmers until thick enough before pouring into the crust to chill and fully set.
Serve the tart chilled, optionally garnished with fresh berries or vegan vanilla yogurt for contrast. It's suitable for those avoiding gluten and oil but looking for a rich dessert with bright lemon flavor. The crust can be prepared a day ahead, and the tart requires a few hours to firm in the refrigerator before slicing.
Leftovers keep well refrigerated for up to four days, though freezing suitability is not confirmed. Bottled lemon juice can be used if fresh juice is not available, but fresh juice yields the best flavor intensity. Adjust maple syrup or lemon zest to taste before cooking for preferred sweetness or tartness.
Ingredients
- 1 baked tart crust Tap for the recipe, 11-inch
- 12 ounces silken tofu This is 1 ½ cups, refrigerated kind
- 1 tablespoon lemon zest, loosely packed
- 1 cup lemon juice See Notes, plus 2 tablespoons
- ⅔ cup maple syrup Use golden maple syrup if you can find it for its lighter color.
- 3 tablespoons arrowroot starch Sub corn starch if necessary.
- 2 ½ teaspoons agar agar powder
- up to ¼ teaspoon ground turmeric for color
- ⅛ teaspoon salt fine sea salt
Instructions
- In a blender or large food processor combine the tofu, lemon zest and juice, maple syrup, salt, and turmeric. Blend until smooth. Taste and add more zest or another spoonful of maple syrup if desired. Add the arrowroot and agar, and blend again.
- Pour the mixture into a heavy-bottomed sauce pan over medium heat. Bring to a simmer, whisking almost constantly, and cook until thickened, about 5 minutes total. Once the mixture is bubbling you'll only need to cook it for another minute or so to activate the agar.
- Immediately pour the filling into the baked crust, and refrigerate until cold, 2 to 3 hours. Slice and serve with fresh berries, vegan vanilla yogurt, or whipped topping.
Notes
- Use fresh lemon juice for better flavor; expect to need juice from 5 or 6 lemons, with bottled juice as a fallback.
- The crust can be baked a day ahead and refrigerated covered with plastic wrap.
- Assemble the tart on the day of serving, allowing 2 to 3 hours chilling time for proper setting.
- Store leftovers in the refrigerator for up to 4 days; freezing results are unknown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 262kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 80mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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