Lemon and Lime tart

This mouth-watering plant based version of a classic lemon-lime tart is tangy, creamy, intensely lemony with a hint of lime and is so delicious. The creamy filling sits in a crisp pastry shell and it best served it with fresh raspberries and a raspberry coulis.

This recipe does require about an hour of prep and baking and 4 hours of cooling and chilling in the fridge 😉

Pre heat the oven to 160C

I use pre rolled plant based short crust pastry, thankfully most non butter pastry is vegan friendly, but just check the back before buying.

Take out the fridge 20 mins before you need to unroll the pastry otherwise it will crack and you’ll have to patch the cracks during the blind bake.

This recipe uses a 24cm diameter metal quiche tin.

Unroll the short crust pastry and carefully lay it into the quiche tin and push (without stretching) the dough into the corners so its completely covers the inside of the tray. I try and leave an over hang over the lip in the hope to stop any shrinkage while the pastry is cooking.

Place the tin into the freezer for 5 mins to firm up and also for the dough to relax into the new shape. While the pastry is chilling, cut a larger diameter circle of parchment out ready to line on top of the pastry.

Line the pastry with the parchment paper and scrunch the paper down and around the lip to stop any burning of the pastry while baking then cover with baking beads (they weigh the pastry down while baking stops the dough rising) and place into the preheated oven for 15 mins. This first baking is called blind baking and it stops the soggy bottom problem later on.

After 15 mins remove the parchment and the beads and return the pastry case back to the over for 5 more mins.

While the pastry is ‘blind baking’ make the filling.

Using a zester remove all the jest of the 3 lemons and 2 limes and place it into the blender, along with the juice of the 3 lemons and 2 limes and the coconut milk.

Add the cornflour, caster sugar and silken tofu to the blender.

Melt the butter and add to the blender. Blend the mixture until everything is smooth.

Open the oven and pull out the pastry case in the shell and carefully pour in the mixture from the blender, it should just fill the case.

Carefully, push the shelf and the tart back into the oven and bake at 150C for 40 mins. Check after 30 mins to make sure it’s not browning too much, if cover with tin foil and continue to bake.

It should only be a light brown light, any dark brown means the oven it too hot.

It is ready when there is still a slight wobble to the filling, not slushing about but a wobble. It will be slightly raised which will sink as the tart cools.

Remove from the oven and allow to cool for 40 mins on the side then it needs to be put in the fridge for at least 3 hours to chill before serving.

To serve, carefully remove from the tin and dust in icing sugar to hide any cracks or dark brown edges 😉

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