Lemon tart

"Lemon tarts are honestly one of the greatest pleasures in life. Who doesn't love a zesty filling and a gorgeous buttery pastry? This is a vegan lemon tart with pine nut pastry inspired by Thomas Keller."

Lemon tart Credit: Kitti Gould

• serves

  6

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

Pastry

• 80 g (½ cup) pine nuts, toasted
• 185 g (1 ¼ cups) plain flour (can be gluten free)
• 90 g (⅓ cup) vegan butter or margarine
• 55 g (¼ cup) caster sugar
• 1 tbsp cold water

Lemon filling

• 435 g (1¾ cups) thick scoopable coconut cream (see note)
• 110 g (½ cup) caster sugar
• 2 tbsp vegan butter
• 1 vanilla bean, halved lengthways and seeds scraped
• ½ tsp turmeric powder
• 1 pinch salt
• 40 g (⅓ cup) cornflour
• 80 ml (⅓ cup) lemon juice, to taste

Cooling time: 1.5 hours

Instructions

1. Preheat a fan forced oven to 180˚C. Grease a 20 cm tart tin with removeable base.
2. For the pastry, place the pine nuts in a food processor and blitz until finely chopped. Add the flour and blitz to combine. Add the butter and process just until the pastry comes together. If the mixture is too crumbly, add the cold water and blitz until the pastry starts to come together.
3. On a floured surface, use a rolling pin to roll out the pastry until it is 5 mm thick. Transfer to the greased tin. For the cheats version you can just break off balls of dough and press them into the tart tin making sure there are no gaps in the pastry. This will work just fine as well.
4. Using a fork, prick the bottom of the pastry to allow the hot air to escape when baking. Bake the tart shell for 10 - 15 minutes or until the pastry is slightly golden. Allow to cool in the pan.
5. For the filling, place the coconut cream, sugar, butter, vanilla bean seeds, turmeric and salt in a saucepan. Place the cornflour and lemon juice in a bowl and stir until smooth, then add to the pan. Stir the mixture over low heat until starting to thicken. Increase the heat to medium-high heat and stir for 5-10 minutes or until thick enough to coat the back of a spatula. If there are any lumps you can use a stick blender to puree the filling until smooth.
6. Quickly pour the filling mixture into the baked and cooled tart shell and smooth the top. Refrigerate for at least 1 hour or until firm and set. Carefully remove the tart from the tin, slice and serve.

Note

• Place the unopened coconut cream the refrigerator the night before cooking to allow the thick cream to harden. Open the tin, without shaking and scoop off the thick cream. Reserve the remaining coconut cream left in the tin for another use.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Kitti Gould.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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