I love a good lemon tart. I was on a quest to find the perfect vegan lemon curd and I found it. It’s from the one and only Minimalist Baker. So obvious when you think about it. She is the queen of quick, easy, accessible vegan cuisine.
I thought why re-invent the wheel when someone has already perfected it. Follow her directions to the letter and you will be rewarded with a lush and creamy curd. It also freezes well. I had mine in the freezer overnight to set (to get the clean lines you see in the photos) and when fully defrosted it stayed nice and creamy and held it’s shape.
I paired the vegan lemon curd with a sweet and salty nut crust. I also added a touch of shredded coconut for a bit more sweetness. It’s a perfect parring.
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Place all the ingredients for the crust in a food processor and blend until you start getting moist crumbs. You should be able to pinch the dough and it holds together.
Coat a tart pan with a loose bottom with coconut oil. I used this pan. Turn out the dough into the tart pan and press into an even layer all over the bottom and the sides. Place in the freezer while you make the lemon curd.
Once you have made the lemon curd cool it down. Place it in the fridge for a couple of hours. Do not put the hot curd into the cool crust. It will melt everything. When the lemon curd has fully cooled pour into the crust.
You can start decorating it now, however if you prefer to get a clean cut I would recommend to freeze overnight and then cut. To get the clean lines heat up your knife under hot water and wipe it down and press down on the tart. Do not make a sawing motion. After cutting your tart leave to sit at room temperature for an hour. That is when you get the perfect creamy texture back in the curd.
I like to decorate mine with herbs and flowers. Use your imagination and creativity to finish the tart. Enjoy! Let me know if you make it!