23 de mayo de 2023

Vegan Strawberry Lemon Cream Tarts

These vegan strawberry lemon cream tarts are a delicious and easy-to-make dessert. The vegan shortcrust pastry acts as the base of the tart and is filled with a creamy, vegan lemon custard and topped with juicy strawberries. The combination of tart lemon and sweet strawberries is simply irresistible! Not only is this tart vegan, but it also requires only a few simple ingredients and is perfect for any occasion.

Ingredients

200g vegan shortcrust pastry
1 can full-fat coconut milk
3 tablespoons cornstarch
1/2 cup vegan sugar
Juice and zest of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons vegan butter
1 punnet of strawberries, hulled and thinly sliced

Preparation

Begin by preheating the oven to 180°C/350°F. Grease a 12-hole tart tin or use parchment paper to line the tin.

Roll out the vegan shortcrust pastry on a lightly floured surface. Cut out 12 circles of pastry that are big enough to fit into the tart tin. Place each piece of pastry into the tart tin and press it against the sides. Trim away any excess pastry and prick the base of each tart with a fork. Place the tin into the preheated oven and bake for 15 minutes or until golden brown.

In the meantime, make the vegan lemon custard. Combine the coconut milk, cornstarch, sugar, lemon juice and zest, vanilla extract and salt in a medium saucepan. Place the saucepan over medium heat and stir constantly until the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes or until the mixture thickens. Remove from the heat and stir in the vegan butter until completely melted.

Once the tarts are baked, remove them from the oven and allow to cool for 10 minutes. Divide the lemon custard between the tarts and top with the thinly sliced strawberries. Place the tart tin back in the oven and bake for a further 10 minutes or until the custard has set.

Once the tarts have cooled, remove them from the tin and serve. Enjoy!