Vegan Lemon Curd Tart
Creamy lemon curd in a oat almond shell! Vegan, gluten free (if you can have oats) and simple to put together.
Creamy lemon curd in a oat almond shell! Vegan, gluten free (if you can have oats) and simple to put together.
- zest of 2 lemons
- 1 1/2 cups rolledâ oats
- 1 1/2 cupsâ almond meal
- 2 tbspâ coconut sugar
- 1/8 tspâ salt
- 1/4 cupâ vegan butter (i like nuttelex)
- 1 cupâ lemon juice (about 4 lemons)
- 4 tbspâ cornflour*
- 1/2 cupâ rice malt syrupâ (make sure it's labeled glute
- 4 tbsp unrefinedâ coconut oil
- 2 cups full fatâ canned coconut milk
- Carbohydrate 0.0768 g
- Cholesterol 0 mg
- Fat 0.00144 g
- Fiber 0.0508800018310547 g
- Protein 0.0072 g
- Saturated Fat 0.0001872 g
- Serving Size 1 1 cm tart, 10 slice (0g)
- Sodium 0.0288 mg
- Sugar 0.0259199981689453 g
- Trans Fat 0.0007728 g
- Calories 0 calories
Step-by-step
- Preheat oven to 180C and lightly butter a 25cm round tart pan.
- Add your oats to a high speed blender or food processor, and mix until it forms a flour.
- Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
- Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
- Press the dough into a tart pan. Using a fork, prick the base several times.
- Bake for 12-14 minutes. It should still be lightly coloured. Let cool.
- Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
- Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn't stick. Once it starts to thicken, add the coconut milk.
- Again, stir frequently until it starts to thicken again and reaches a curd consistency.
- Let cool slightly before pouring into the tart shell.
- Set for at least 3 hours in the fridge. Leave overnight for a firmer texture.
My Unexpected Baking Adventure: A Vegan Lemon Curd Tart Triumph
As a busy fitness model, my days are usually packed with intense workouts, healthy meal prep, and photoshoots. Finding time for baking is a luxury, something I often put off. But last week, I had a craving. Not for a protein shake or a kale smoothie, but for something sweet, tangy, and utterly decadent: a lemon curd tart. The problem? Most recipes were laden with butter, eggs, and refined sugar – ingredients that don't quite fit into my clean-eating lifestyle. So, I embarked on a quest for a vegan alternative, and what I discovered was a surprisingly simple and delicious recipe that I'm thrilled to share with you.
The journey began with a simple search online. I stumbled across a recipe for a vegan lemon curd tart made with oats, almond meal, and coconut milk. Intrigued, I decided to give it a try. I usually stick to recipes meticulously, but this time I felt a creative spark. I decided to add a touch of extra lemon zest, a bit more rice malt syrup for sweetness, and a pinch of sea salt to enhance the citrus flavor. The process was incredibly straightforward. The oat and almond crust came together effortlessly in my food processor; a surprisingly quick way to make a crumbly base for this tart.
Making the lemon curd was equally satisfying. The subtle sweetness of the rice malt syrup combined beautifully with the tartness of the lemon juice and the richness of the coconut milk. I meticulously followed the instructions, ensuring that the curd thickened to the perfect consistency. There's something undeniably therapeutic about stirring the mixture slowly, watching as it transforms into a creamy, vibrant yellow. The fragrance of lemon and coconut filled my kitchen, a delightful aromatherapy session unexpected during what started as a quick baking project. I even managed to sneak a little taste of the curd directly from the saucepan (don't tell my nutritionist!).
The final result was spectacular. The tart crust was delightfully crisp and crumbly, providing the perfect contrast to the smooth, tangy lemon curd filling. The combination of textures and flavors was simply divine. I could barely believe I had created something so delicious and elegant, all while staying true to my vegan and healthy eating principles. The next morning, after a solid night in the fridge, it was even better! The flavors had melded beautifully, creating a truly unforgettable culinary experience.
This recipe wasn't just a success in terms of taste; it was a reminder of the unexpected joys that can be found in the simplest of things. It reminded me that healthy eating doesn’t have to be boring, and that even a busy fitness model can find time to indulge in a little bit of sweetness—especially when it's as healthy and satisfying as this vegan lemon curd tart.
Beyond the simple pleasure of baking, this recipe opened up a whole new world of culinary possibilities for me. I'm already brainstorming other vegan dessert creations, thinking of different fruit combinations and flavor variations. Perhaps a raspberry and white chocolate tart, or a decadent chocolate avocado mousse? The possibilities are endless. And who knows, maybe I'll even start a fitness-focused baking blog! For now, though, I'm perfectly content savoring the last slice of this incredible vegan lemon curd tart. It's the perfect reward after a tough workout, a delicious treat that nourishes both body and soul.
This experience has taught me more than just a new recipe; it's given me a newfound appreciation for the therapeutic benefits of baking. It's a creative outlet, a stress reliever, and a way to connect with my inner foodie. This vegan lemon curd tart isn't just a dessert; it's a celebration of delicious, healthy eating, a testament to the power of simple ingredients, and a reminder that even the busiest schedules can accommodate a little bit of sweetness and self-care.
