Vegan Lemon Protein Tart

Looking for a refreshing and healthy dessert that satisfies your sweet tooth? This Vegan Lemon Protein Tart is the answer! We’ve transformed the classic lemon tart into a plant-based masterpiece, boasting a flaky gluten-free crust and a vibrant, protein-packed lemon filling. Dive into the recipe below and experience a delightful balance of sweet and tart, all guilt-free!

Ingredients

Shortcrust pastry

1 ¼ cups (155g) rice flour

1 scoop of Lemon Sugar Cookie – Clean Vegan Protein

⅓ cup (75g) vegan butter or margarine

3 tablespoons (35g) granulated sugar or coconut sugar

2 tablespoons (30g) cold water (or more as needed)

Lemon filling

1 ¾ cups (420g) thick canned coconut cream

1/2 cup (100g) Xylitol

⅓ cup (80g) lemon juice and zest

⅓ cup (35g) cornstarch / corn flour

2 tablespoons (30g) vegan butter or coconut oil

1 teaspoon vanilla extract

Pinch of turmeric

Directions

For the Pastry:

Preheat your oven to 180°C (350°F). This ensures your oven is hot enough to cook the pastry properly.
Prepare your tart pan. You can either grease it with butter or cooking spray, or line it with parchment paper. This will prevent the pastry from sticking. Note: If using a loose-bottom pan, lining with parchment paper is recommended for easier removal.
Mix the pastry ingredients. Combine all the dry and wet ingredients for the pastry in a medium bowl or food processor. Pulse or whisk until everything is well combined and a dough forms.
Roll out the pastry. Lightly flour a clean work surface and rolling pin. Roll out the pastry dough into a large circle, aiming for a thickness of about ¼ inch (6 mm).
Transfer the dough to the pan. Carefully lift the rolled-out pastry dough and place it over your prepared tart pan. Gently press the dough into the base and sides, ensuring it fits snugly. Use your fingers or a spoon to mold it.
Trim the excess dough. Use a sharp knife to cut off any overhanging dough around the rim of the pan.
Pre-bake the crust (optional). Prick the bottom of the pastry crust with a fork a few times. This allows steam to escape while baking and prevents the bottom from becoming soggy. Bake the empty pastry shell for 10-15 minutes, or until lightly golden brown. This step helps to partially cook the pastry before adding the filling. Let the pre-baked crust cool slightly in the pan before filling.

For the Filling:

Combine the filling ingredients. In a medium saucepan, whisk together all the ingredients for the filling. Make sure the cornstarch (corn flour) is well dispersed to avoid lumps.
Cook and thicken the filling. Bring the mixture to a medium-high heat and whisk constantly for 5-10 minutes. The mixture should thicken quickly and become thick enough to coat the back of a spoon.
Blend smooth (optional). If there are any lumps in the mixture, use an immersion blender (stick blender) to smooth it out for a silky texture.
Fill the tart shell. Carefully pour the hot filling into your pre-baked (or cooled) tart shell. Use a spoon to spread the filling evenly across the surface.
Chill and set. Place the filled tart in the refrigerator for at least 3 hours, or until the filling is completely set and firm to the touch.
Decorate and serve. Once chilled and set, you can decorate your tart as desired with fresh fruit, whipped cream, or powdered sugar. Slice and enjoy immediately!