Vegan Lemon Tartlets
These vegan Lemon Tartlets are creamy, lemon "curd" filled pastries that are totally a crowd-pleaser. Restaurant-style dessert perfect for holidays or special occasions.
Servings 5 tartlets
For the dough
- 1 ⅓ c flour
- 2 tsp Maple syrup
- 1 stick (½ c) vegan butter chilled
- 4-5 tbsp ice cold water
For the lemon curd
- ¾ c almond milk
- ½ c coconut cream solid part from the can of coconut milk
- 5 tbsp Maple syrup
- 2 lemons juiced
- 2 tbsp lemon zest
- 2 tbsp cornstarch
- ½ tsp agar powder
- ½ tsp yellow food coloring optional
For the meringue
- 3 tbsp aquafaba liquid from the can of chickpeas
- 7 tbsp organic powdered sugar
- 1 tsp lemon juice
To make the dough for the vegan tartlets
In a bowl of food processor add flour, Maple syrup and vegan butter. Pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add 4 tbsp of water and process for 5-7 seconds until the dough starts to pull away from the walls.If after 7 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.
Gather the dough into a ball, then flatten into a disk. Cover the dough with a plastic wrap and refrigerate for 30 minutes.
Remove the dough from the fridge and discard the plastic wrap. Lightly sprinkle your working surface with some flour and roll out the dough to ¼ inch thick. Using a 6-inch cookie cutter cut out the dough circles.
Place the circles of dough into 5 tartlet molds. Press excess toward the outside edge. Use your fingers to press the pastry dough in the flutes and create an even edge all around. Prick a crust with a fork. Place the tartlet shells in a freezer for 30 minutes.
Preheat the oven to 350 F. Remove tartlet shells from the freezer and bake for 30 minutes until the edges are golden brown.
To make the lemon curd
In a medium pot combine almond milk, coconut cream and Maple syrup. Bring to a gentle simmer stirring occasionally.In a small bowl whisk lemon juice, zest, cornstarch, agar powder and yellow food coloring.
Add the mixture of lemon juice and agar to a pot with almond milk and continue to whisk until the sauce thickens and no lumps remain. As soon as the sauce starts to bubble, remove the pot from the heat.
Divide the lemon sauce among the vegan tartlet shells and leave on the counter to set for about 1 hour. Then transfer to the fridge to cool for 2-3 hours.
To make the aquafaba meringue
When you work with the pastry dough, don't overwork it. Kneading and rolling the shortcrust pastry for too long will result in a tough crust.
Don't skip on the freezing the vegan tartlet shells before baking. This will reduce the possibility of dough shrinkage during the baking process.
Don't use bottled lemon juice to make a curd. Always use fresh lemons.
Don't stop whisking the curd until it's off the heat. Otherwise it will result in lumpy texture.
Serving: 1tartlet | Calories: 479kcal | Carbohydrates: 59.8g | Protein: 5.4g | Fat: 24.5g | Saturated Fat: 11g | Sodium: 221mg | Potassium: 217mg | Fiber: 1.8g | Sugar: 28g | Calcium: 36mg | Iron: 3mg