• TARTE AU CITRON (Lemon Tart)

    Date: 2011.03.14 | Category: Dairy free, RECIPES, Vegan Deserts | Tags: ,,,,,











    This is a wonderful refreshing summer desert but it must be the lack of sun this time of the year that made me crave for lemons. I tried the lemon bar recipe from Isa Chandra Moskowitz’s Veganomicon and made it into a tart.
    Oh My God, it came out soooo good!
    So I thought I had to share it with everyone. This isn’t a quick desert. It does take a little preparation but it’s all worth it. One thing to keep in mind, if you have high blood sugar, is to eat small amounts because the sugar content isn’t exactly low but if it is totally worth it as long as it is consumed in moderation! That’s my story and I am sticking to it!

    Ingredients for the pie crust:
       1¼ cup all-purpose flour
       2/3 cup confectioner sugar
       1 cup vegan butter
       1 tsp tahini (optional)
       pinch sea salt

    1. Combine the vegan butter with the flour, sugar, salt and tahini until it forms a coarse mixture.
    2. Add a little water to form a dough. Place in a plastic bag or in some plastic wrap.
    3. Refrigerate for one hour.
    4. Roll out the dough into pie pan and bake at 350F for 25mn then let it cool down.

    Start preparing the filling:

    1½ cup water+ 3-4 Tbl agar agar flakes or powder*
    1¼ cups sugar
    ½ Ts turmeric
    3/4 cup fresh lemon juice
    3 Tb arrowroot powder
    1 Tb freshly grate lemon zest

    To create the texture of a lemon tart, you need something that will create a jello like texture. That’s where the agar agar comes in.

    1. Place the agar agar (flake or powder) in water and let it dissolve for a few minutes.
    2. Juice your lemons, add the arrowroot into it and mix it.
    3. Bring the agar agar and water to a boil and mix until it is totally dissolved (2-3mn), add the sugar, turmeric and continue stirring for a few minutes under medium heat.
    4. Add the arrowroot mixture and soy milk and continue stirring until it gets thick. Immediately pour into the pie crust and let it rest for 30mn.
    5. When it is cooled enough to touch, place in the refrigerator for 3-5 hours or better overnight.

    * agar agar is a vegetarian gelatin substitute made from a variety of seaweed. It comes in flakes and powder. It is a stabilizing and thickening agent for custards, puddings and sauces. Simply dissolve it by boiling it in water, then let it set in the refrigerator. It can be purchased at health food stores, Asian grocery stores. It is very cheap and keeps forever. You will be amazed at the results!

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