Vegan Lemon Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g flour
- 1 tablespoon raw cane sugar
- 50 g mararine, vean
- 1 tablespoon soy milk (soy drink)
- 1 pinch (s) salt
For the filling:
- 500 g soy yohurt (yohurt alternative), natural
- 1 packet vanilla pudding powder
- 100 g raw cane suar
- 90 g mararine, vean
- 1 pinch (s) salt
- 1 teaspoon lemon juice
- 5 g lemon peel, rated, 1 packet
Print Recipe
Pin Recipe Instructions
- Make a dough from flour, sugar, margarine, soy milk and salt. Shape the dough into a base with a rim in a round shape. If the dough sticks, place cling film over the dough in the form, then it will be easier to shape.
- If the batter is too dry, add 1 more tablespoon of soy milk. Half of the flour can also be replaced with whole wheat flour. Prick the dough a few times with a fork and prebake at 160 ° C for 10-15 minutes.
- Prepare the filling with the remaining ingredients and place on the cake base. Bake the cake for about 50 minutes until it appears firm. If it gets dark, cover with aluminum foil.
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