Description
This Vegan Lemon Tart is a refreshing, dairy-free dessert featuring a crisp vegan shortcrust pastry filled with a creamy mixture of vegan cream cheese, Greek-style yogurt, and tangy vegan lemon curd. With a smooth lemon curd topping and optional garnishes like whipped coconut cream and fresh lemon slices, it’s perfect for any occasion and requires chilling rather than traditional baking for the filling.
Ingredients
Scale
For the Lemon Curd
- 1 batch vegan lemon curd (room temperature, prep-ahead)
For the Shortcrust Pastry
- 1 batch vegan shortcrust pastry (prepared and blind-baked as per recipe)
For the Filling
- 300 g vegan cream cheese (room temperature)
- 120 g vegan Greek-style yogurt (room temperature)
- Half of the prepared vegan lemon curd (for filling)
For the Topping
- Half of the prepared vegan lemon curd (for topping)
- ¼ batch vegan whipped cream (optional, for garnish)
- Fresh lemon slices (optional, for garnish)
Instructions
- Divide the lemon curd: Prepare the vegan lemon curd and split it evenly into two parts—one half will be used for the tart filling, and the other half will be reserved for the topping.
- Bake and cool the pastry: Make the vegan shortcrust pastry according to the recipe and blind-bake it as instructed, then allow it to cool completely to room temperature to ensure the filling sets well without melting the pastry.
- Whisk the filling: In a large mixing bowl, combine the vegan cream cheese and vegan Greek-style yogurt and whisk for several minutes until the mixture becomes light and fluffy. Then gradually add half of the lemon curd and continue whisking until smooth and fully incorporated.
- Fill the tart: Pour the smooth filling mixture into the cooled tart shell, smoothing the surface evenly with an offset spatula. Using a turntable can help achieve an even finish.
- Chill: Refrigerate the filled tart for at least 6 hours or overnight to allow it to set firmly. If the surface feels soft after chilling, you can place the tart in the freezer for 30 minutes to an hour before adding the topping.
- Prepare the lemon curd topping: Gently warm the remaining half of the lemon curd using a double boiler or microwave in 30-second intervals, stirring frequently until it reaches a spreadable consistency without becoming hot.
- Apply the topping: Carefully pour the loosened lemon curd over the set filling and smooth it out with an offset spatula. Return the tart to the refrigerator to chill for an additional 30 minutes or until ready to serve.
- Garnish: Optionally, decorate the tart with fresh lemon slices and pipe vegan whipped coconut cream on top just before serving to enhance both presentation and flavor.
- Storage: Store the finished tart in an airtight container or cover with plastic wrap and keep refrigerated. It will remain fresh for up to 4 days.
Notes
- Prep ahead by making vegan lemon curd and vegan shortcrust pastry in advance for easier assembly.
- Ensure all dairy-free ingredients are at room temperature for best mixing results.
- Blind baking the shortcrust pastry prevents a soggy base by pre-cooking the crust before adding the filling.
- Vegan whipped cream made from coconut cream adds a lovely texture and flavor as a garnish but is optional.
- Freezing the tart briefly before topping helps stabilize the filling and prevents mixing colors or textures.
- Microwaving lemon curd in short bursts prevents overheating and maintains its smooth texture.
- This tart is best served chilled and should not be left at room temperature for extended periods.
