Preparing the vegan lemon cream tart is very simple and only takes 40 minutes!
Vegan lemon tart recipe. Here’s one vegan recipe easy, easy, with a particular and velvety flavour, which you can enjoy with a cup of tea in the company of a dear friend. A delight absolutely worth trying, especially if you love… lemons and their aroma (or maybe if you have a lot of them and don’t know how to use them before they ruin…).
Ingredients for the pasta:
Ingredients for the lemon cream:
Preparation:
Combine the flour, sugar, salt and baking soda in a bowl. Starting to knead, add the oil slowly, then the milk and, finally, the apple cider vinegar. Quickly mix everything together, form a ball, cover with cling film and leave to rest in the fridge for half an hour, preferably for an hour.
In the meantime, you can prepare the lemon cream by mixing the soy milk, starch, sugar and lemon zest well in a saucepan. Then place on a low heat, continuing to mix and taking care to avoid the formation of lumps. Once brought to the boil, turn off the heat and add the lemon juice, always mixing the cream carefully.
Once the dough has rested, roll it out with a rolling pin, making it homogeneous, and line a mold with a diameter of 24/26 cm, previously lined (or “buttered” with margarine and floured). It is important to make the dough adhere well to the edges of the mold, using your fingers, but without causing damage! Finally, prick it with a fork and pour half the lemon cream inside. Place in the oven for 10 minutes at 180 degrees. Then pour the other half of the cream and cook for 35, 40 minutes depending on the oven. Once cooked, decorate with apple slices and icing sugar.
And the veg tart with lemon cream is served!
