VEGAN LEMON TART with lemon custard
148.7 هزار بار بازدید -
3 سال پیش
-
Get the recipe for vegan
Get the recipe for vegan lemon tart:
→ https://theplantbasedschool.com/vegan...
This vegan lemon tart is a popular Italian recipe that everyone will love. It's sweet, refreshing, and made with really simple ingredients that you already have in your pantry. You can make it with a soft crust or crunchy crust. We'll show you both.
EQUIPMENT
- Pie dish 9 to 10 inches (24 to 26cm) easiest if with removable base.
- Rolling pin
- Zester or grater
- Whisk
INGREDIENTS LIST
🌱 For the shortcrust pastry
350 g (2.4 cups) flour + 1 tbsp for kneading and rolling
100 g (0.5 cups) sugar
70 g (0.3 cups) water
70 g (0.3 cups) vegetable oil
8 g (0.5 tbsp) baking powder
2 medium lemons the grated zest
🌱 For the lemon custard
600 g (2.5 cups) plant milk
120 g (0.6 cups) sugar
80 g (0.3 cups) lemon juice + the peel of 1 lemon
70 g (0.6 cups) cornstarch
1 pinch turmeric (optional for the yellow colour)
STORAGE
Store this vegan lemon tart on a plate, covered, in a dry corner of your kitchen. You can keep it out for 2 to 3 days. To store it for longer, put it in the refrigerator, covered.
The flavour of the tart gets better the day after, but the crust will get softer if you store it in the refrigerator. This is true for both the soft and the crunchy lemon pie. We do not recommend freezing this dish.
0:00 Lemon custard
1:37 Shortcrust pastry
4:01 Soft lemon tart
6:43 Crunchy lemon tart
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico :-)
→ https://theplantbasedschool.com/vegan...
This vegan lemon tart is a popular Italian recipe that everyone will love. It's sweet, refreshing, and made with really simple ingredients that you already have in your pantry. You can make it with a soft crust or crunchy crust. We'll show you both.
EQUIPMENT
- Pie dish 9 to 10 inches (24 to 26cm) easiest if with removable base.
- Rolling pin
- Zester or grater
- Whisk
INGREDIENTS LIST
🌱 For the shortcrust pastry
350 g (2.4 cups) flour + 1 tbsp for kneading and rolling
100 g (0.5 cups) sugar
70 g (0.3 cups) water
70 g (0.3 cups) vegetable oil
8 g (0.5 tbsp) baking powder
2 medium lemons the grated zest
🌱 For the lemon custard
600 g (2.5 cups) plant milk
120 g (0.6 cups) sugar
80 g (0.3 cups) lemon juice + the peel of 1 lemon
70 g (0.6 cups) cornstarch
1 pinch turmeric (optional for the yellow colour)
STORAGE
Store this vegan lemon tart on a plate, covered, in a dry corner of your kitchen. You can keep it out for 2 to 3 days. To store it for longer, put it in the refrigerator, covered.
The flavour of the tart gets better the day after, but the crust will get softer if you store it in the refrigerator. This is true for both the soft and the crunchy lemon pie. We do not recommend freezing this dish.
0:00 Lemon custard
1:37 Shortcrust pastry
4:01 Soft lemon tart
6:43 Crunchy lemon tart
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico :-)
3 سال پیش
در تاریخ 1400/02/17 منتشر شده
است.
148,791
بـار بازدید شده