This vegan lemon tart features a zesty lemon custard filling encased in a crispy pastry crust. Below is an enhanced recipe with tips and variations to make your tart perfect.

Ingredients

For the Pastry:

• 250 g (2 cups) all-purpose flour
• 50 g (⅓ cup + 1 Tbsp) icing (powdered) sugar
• ¼ tsp salt
• 150 g (5 ⅓ oz / ½ cup + 2 Tbsp) cold vegan butter, diced
• 1 Tbsp cold vodka (optional, for crispiness)
• Ice water as needed

For the Filling:

• Zest of 2 lemons
• 250 ml (1 cup) fresh lemon juice (about 5-6 lemons)
• 225 g (8 oz) firm silken tofu or substitute with:
• Vegan cream cheese for a richer flavor
• Coconut yogurt for a tangy twist
• 180 g (¾ cup) coconut cream
• 50 g (5 packed Tbsp) cornstarch
• 200 g (1 cup) granulated sugar
• 50 g (1 ¾ oz / scant ¼ cup) melted vegan butter
• A pinch of ground turmeric (optional, for color)

Instructions

Step 1: Prepare the Pastry

1. In a large bowl, whisk together the flour, icing sugar, and salt.
2. Add the cold vegan butter and rub it in with your fingers until it resembles fine breadcrumbs.
3. Mix in the cold vodka and add ice water gradually until the dough comes together.
4. Cover and refrigerate for at least 30 minutes.

Step 2: Blind Bake the Pastry

1. Preheat your oven to 200°C (400°F).
2. Roll out the chilled pastry to fit a 25 cm (10-inch) tart tin.
3. Transfer to the tin, trim excess, and prick the base with a fork.
4. Freeze for about 20 minutes. Line with foil and fill with baking beans.
5. Bake for 20 minutes, then remove foil and beans; bake for an additional 10-15 minutes until golden.

Step 3: Prepare the Filling

1. In a blender, combine lemon juice, silken tofu (or substitute), coconut cream, cornstarch, sugar, melted butter, and turmeric. Blend until smooth.
2. Stir in lemon zest.

Step 4: Bake the Tart

1. Pour filling into the baked pastry shell.
2. Bake at 180°C (350°F) for about 30-40 minutes until set but still slightly wobbly.
3. Cool completely at room temperature before refrigerating for at least four hours.

Step 5: Serve

1. Slice and serve chilled, optionally garnished with fresh berries or whipped coconut cream.

Tips for a Crispy Pastry Crust

• Keep Ingredients Cold: Ensure that your vegan butter is very cold to prevent melting before baking.
• Use Vodka: Incorporating vodka instead of water helps keep the crust flaky since it has less moisture.
• Freeze Before Baking: Freezing the crust before blind baking prevents shrinkage and helps achieve a crisp texture.
• Avoid Overworking Dough: Mix just until combined to prevent gluten development which can lead to toughness.

Substituting Silken Tofu

Silken tofu can be substituted with:

• Vegan cream cheese: Provides a richer flavor and creamy texture.
• Coconut yogurt: Adds tanginess while keeping it dairy-free.

Ensuring Filling Sets Properly Without Eggs

To ensure your filling sets without eggs:

• Use Cornstarch: It acts as a thickening agent; mix it well with other ingredients before heating to prevent lumps.
• Cook Gently: Heat gently while whisking to allow it to thicken without curdling.

Best Way to Store Vegan Lemon Tart

Store your vegan lemon tart in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing slices wrapped tightly in plastic wrap or foil.

Variations to Try

• Add Fruit: Incorporate pureed fruits like strawberries or blueberries into the filling for added flavor.
• Ginger or Turmeric: Add minced fresh ginger or more turmeric for an extra zing in flavor.
• Nut Crust: Substitute traditional pastry with a nut-based crust made from ground almonds or walnuts mixed with dates and coconut oil.

This improved recipe provides clarity on substitutions and tips while ensuring you achieve that perfect balance of zestiness and creaminess in your vegan lemon tart!