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Lemon raspberry tart

A tangy, zingy lemon curd tart swirled with fresh raspberry puree and topped with dairy free whipped cream and fresh raspberries.
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Prep Time 45 minutes
Cook Time 15 minutes
Servings: 12
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 220 g plain, all purpose flour
  • 100 g vegan butter
  • 30 g white sugar
  • 2-3 tbsp cold water
Lemon curd
  • 330 g coconut cream
  • 70 g white sugar
  • 100 ml lemon juice around 2 lemons
  • 1 tbsp lemon zest
  • 25 g vegan butter
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp turmeric
Raspberry puree
  • 170 g fresh or frozen raspberries
  • 35 g cornflour mixed with 6-8 tbsp water
Topping
  • 150 g fresh raspberries
  • 100 ml vegan whipping cream
  • 1 tbsp lemon zest

Equipment

  • 1 9 inch tart tin

Method
 

  1. Preheat oven to 180•c and grease a 9 inch tart tin with a little butter or oil. Add all pastry ingredients apart from the water to a food processor or bowl and mix until fine and crumbly. Add in the cold water a little at a time, processing after each addition until everything comes together to form a dough. Press into tart tin, prick with a fork and bake for 12-15 minutes until the shell is firm and lightly golden.
  2. Prepare lemon curd by adding all lemon curd ingredients to a small pan, stirring well and bringing to a gentle simmer.
    While the curd is heating up, add raspberries to a small sauce pan and heat up until simmering. Once soft and syrupy, strain the raspberries through a small sieve if desired to remove any seeds (this step is optional but will create a smoother puree). Return to the pan and bring to a simmer.
    In a small dish, combine cornflour with the cold water to form a cornflour paste. Add one tbsp of paste to the bubbling raspberries and the remaining to the simmering curd. Stir both until thick, but pourable.
  3. Pour warm lemon curd into the pastry shell then spoon over dollops of raspberry puree. Swirl through with a chop stick and then set the tart aside to set in the fridge for at least 3 hours, or overnight.
  4. Whip up dairy free cream and pipe or spoon on top of the tart, followed by fresh raspberries and a sprinkle of lemon zest.

Notes

I use coconut cream from a can of full fat coconut milk. When you open the can, there should be a thick layer of scoopable coconut cream on top. If not, pop it in the fridge overnight and in the morning the cream should have risen to the top. The remaining coconut milk can be saved for smoothies, porridge or curries!