Friday, May 27

Vegan Lemon Tart Recipe from Meera Sodha | vegan food and drink

METERThe theory is that everyone has a pudding by default. My dad will always choose cheesecake, my daughter ice cream, my husband loves a cheese plate and my best friend the most chocolaty on the menu. My weakness has always been lemon tart. Due to this lifelong love, I was skeptical that I could find a vegan version that would satisfy my own appetite, but here we are. In this recipe, silken tofu makes a rich base for topping sharp winter lemons. It’s different from traditional tart in that it’s fresher and brighter, so it’s by no means a substitute, just another wonderful lemon tart in its own right.

Lemon pie

You will need a 24cm loose bottom pie box and some blind baking beans (or dry beans) and a food processor. Leftover lemons can be used to decorate the cake, as shown in the photo. The cake is best eaten the day it is made, or shortly after.

Duties 20 minutes
to cook 1 hour 10 minutes
Cool 2hrs 30mins+
Does 1 cake of 24 cm, to serve 8

for the pastry
one50g plain flour
2 tablespoons powdered sugar
½ teaspoon fine sea salt
75g vegan butter, cold

For the curd filling
2 packages of 300 g silken tofu, drained (580 g drained weight) – I like Clearspring
7 lemons, grated and squeezed, to obtain 240ml
200g powdered sugar
50ml soy milk
4 tablespoons of cornmeal
100g vegan butter
, melted
¼ teaspoon turmeric

For the dough, in a food processor, pulse the flour, sugar, and salt several times to combine. Add the butter, mix for about a minute, add a tablespoon of water until the dough comes together, then stop, don’t over-process, or the dough will get tough. Turn the dough out onto a work surface, use your hands to press it together into a disk, then wrap in parchment paper and put in the fridge for at least 30 minutes.

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Meanwhile, heat oven to 190C (fan 170C)/375F/gas 5. For the filling, place the tofu, lemon juice and zest, and sugar in a food processor and pulse to combine. Make a porridge with the soy milk and cornmeal, then add this and the melted butter to the lemon mixture and mix. Add the turmeric, mix again, then scrape the filling into a jar and set aside while you blind bake the tart box.

Take the dough out of the refrigerator and on a clean, floured work surface, roll it out into a 32cm diameter circle. Using the rolling pin to help, carefully lift the circle of dough into the tart box, then, using your thumbs, gently help it out around the edges and up the sides. Once lined, tear off a piece of baking paper large enough to cover the base of the tart with plenty of excess, place it on top and fill the tartlet with beans or similar. Bake blind for 15 minutes, then remove and check how the casing cooks: once the dough begins to look dry and pale beige, lift the paper and beans and bake the casing for another six minutes, until let it start to brown. Brown.

Pour the lemon mixture into the blind baked tart pan, tap the pan on a flat surface to level the filling, and return to the oven for 30 minutes. After this time, the tart won’t look well done, but don’t be alarmed: just remove it from the oven, let it cool to room temperature, then refrigerate for at least two hours, until the filling is set and the tart. it is ready to slice and serve.

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