Elegant Vegan Lemon Tart with Raspberry Gel Shells

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🍋 Elegant Vegan Lemon Tart with Raspberry Gel Shells

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I. Flaky Vegan Pie Crust

📋 Ingredients

• Flour: 300 g

• Sugar: 15 g

• Salt: 1 tsp

• Coconut Oil (solid): 125 g

• Ice Cold Water: 175 ml

🔪 Method

1. Combine Dry Ingredients: Whisk together the flour, sugar, and salt until well combined in a large bowl.

2. Cut in Oil: Add the cold coconut oil. Use your hands to roughly mix the oil into the flour until the mixture achieves a crumbly, sandy consistency.

3. Add Water: Pour in the ice-cold water and stir together using a spatula. The dough will look rough, but you should be able to easily press it together into a firm dough with your hands.

4. Roll and Line: Pour the dough onto a floured work surface and roll it out until it is approximately $1\text{ cm}$ thick.

5. Prepare Pan: Line the base of a tart shell with parchment paper and lightly oil the sides with coconut oil.

6. Transfer Dough: Gently roll the dough onto your rolling pin, then roll it back out over the tart pan. Pass the rolling pin over the top of the shell to remove the excess dough.

7. Chill: Pierce the bottom of the tart shell with a fork, then set it in the fridge to chill until firm (about 20 minutes).

8. Bake: Once chilled and firm to the touch, bake the shell at $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$) for 20–30 minutes, or until it is a light golden brown. Set aside to cool completely before adding the lemon filling.

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II. Bright Yellow Vegan Lemon Curd Filling

📋 Ingredients

• Sugar: 150 g

• Corn Starch: 12 g

• Agar Powder: 1 tsp

• Zest of two lemons

• Turmeric: $1/2$ tsp (for color)

• Coconut Cream: 250 ml

• Lemon Juice: 125 ml (freshly squeezed)

🔪 Method

1. Mix Dry Ingredients: In a bowl, mix together the sugar, corn starch, turmeric, and agar powder, and set aside.

2. Combine Wet Ingredients: In a pot, combine the lemon zest, coconut cream, and fresh lemon juice.

3. Whisk: Whisk the dry ingredients (from Step 1) into the wet ingredients until smooth.

4. Boil: Place the pot over heat and bring to a boil for 1–2 minutes. Remember: You must boil agar powder to activate its gelling properties.

5. Fill and Chill: Pull the curd off the heat and pour it directly into your cooled tart shell. Set the tart in the fridge to chill until the filling is completely set up.

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III. Raspberry Gel & Decorative Shells

1. Raspberry Gel

Ingredient	Amount
Raspberries	150 g
Water	300 g
Sugar	200 g
Agar Agar	1 tsp

Method:

1. Boil Gel: In a pot, combine the water, raspberries, sugar, and agar powder. Bring to a boil for 1–2 minutes.

2. Strain: Pour the raspberry mixture into a bowl lined with a strainer to remove the seeds.

3. Chill: Pour the liquid into a container and chill in the fridge until completely set.

4. Blend: Once set, transfer the raspberry gel to a blender and blitz until you achieve a silky smooth and shiny finish.

5. Pipe: Pour the gel into a piping bag and set it aside.

2. White Chocolate Shells

Method:

1. Melt Chocolate: Melt vegan white chocolate in the microwave. (Tip: If the chocolate is too thick, thin it out with a bit of coconut oil or cocoa butter.)

2. Coat Molds (First Layer): Fill the chocolate shell molds completely with the melted chocolate. Tip them over and pour out the excess, then place them upside down on top of a rack to dry/set.

3. Second Coat (Optional): If the first coat is too thin once set, repeat the process: fill the mold, dump the excess, and place upside down on the rack to set again.

4. Fill with Gel: Once the shells are set, pipe in the raspberry gel, leaving a small amount of room for the final layer of chocolate.

5. Set Gel: Pop the filled shells into the freezer for about 15 minutes to allow the gel to set slightly.

6. Cap with Chocolate: Pour some melted chocolate over the set gel, then use a knife or bench scraper to gently scrape off the excess chocolate, creating a flat back.

7. Final Set: Set the finished shells aside until the chocolate is totally set. Remove them from the molds and place them onto a sheet of parchment.

8. Garnish (Optional): For a shimmery, pearlescent look, finish the shells off with pearlized luster spray.

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IV. Assembly and Decoration

Once the lemon tart is set and the chocolate shells are ready, you can decorate the tart however you like. Add the sea shells, fresh edible flowers, or fresh berries to the top before serving.

 

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