Gluten-Free Vegan Lemon Tart - Rhian's Recipes (2024)

Last updated - July 11, 2021; Published - February 7, 2020 By Rhian Williams 19 Comments

This Gluten-Free Vegan Lemon Tart has a "buttery", flakycrust and acreamy, tangy lemon custard filling. It's fragrant and fruity, rich and creamy, and refined sugar free too. The perfect elegant dessert for Easter!

This tart is super easy to make as the pastry crust can be pressed in with your fingers, there's no need for a rolling pin or floured surface, you don't have to chill the pastry beforehand, and it doesn't require a blender or food processor!

How is the lemon custard made?

The lemon custard is made using shop-bought custard powder.

This is my favouritecustard powder - it's vegan, gluten-free and sugar-free, and contains just 4 simple ingredients!

Not only does this custard powder act as a thickener, making the lemon custard extra creamy, but it also adds a lovely colour without having to use something like turmeric.

What can the custard powder be replaced with?

If you can't get hold of a shop-bought custard powder, you can replace it with the same amount of cornflour (cornstarch) or arrowroot, which will result in a similar texture, though the colour will be considerably less yellow.

To add yellow colour, I would suggest adding a tiny pinch of saffron, which I much prefer to turmeric as it has a much milder flavour.

What type of plant-based milk is used to make the lemon custard?

You can use any type of plant-based milk, though results do vary depending on which one you choose. I like to use unsweetened cashew milk. Cashew, oat or coconut milk make a super thick and creamy custard, whilst almond milk will be less creamy. Rice milk creates a just-setlemon curd-like consistency.

How to make this recipe

Scroll down to the bottom ofthis post for the fullrecipe.

• Combine all ingredients for the pastry dough in aglass mixing bowl.

Tip: Add the water a few tablespoons at a time so that you don’t add too much!

• Place the pastry dough into a greasedpie dishand use your fingers to carefully press it across the bottom and up the sides of the dish.
• Use a fork to pierce holes in the surface of the pastry crust (this ensures the crust doesn't puff up when you bake it) - don't forget the sides too. You can alternatively use baking beans.

• Bake in the oven for30 minutesuntil golden brown.

• Measure out the rice milk in a measuring jug.
• Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug.
• Heat up the milk.
• Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely.
• Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the pan.
• Mix well and keep stirring on a low heat for around 5 minutes, until thickened.
• Add the lemon juice and maple syrup.
• Taste and adjust the amount of lemon juice and maple syrup, if desired.

• Once the tart crust has cooled a little, carefully pour the filling into the crust.

• Leave to cool completely before cutting, keeping the tart in the fridge for a few hours to allow the filling to set properly.

Substitutions you can make

• You can replace the gluten-free flourin the pastry crust with rice flour.
• You can replace the gluten-free flour with plain flour if you’re not gluten-free.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• The ground almonds (almond meal) can be replaced with ground walnuts.
• For a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free milk.

Substitutions to be careful of

You can use any type of plant-based milk, though results do vary depending on which one you choose. I like to use unsweetened cashew milk. Cashew, oat or coconut milk make a super thick and creamy custard, whilst almond milk will be less creamy. Rice milk creates a just-setlemon curd-like consistency.

How long does this keep for?

This Lemon Tart keeps well in the fridgefor up to afew days.

More pie and tart recipes

• Fruit Tart
• Chocolate Tart
• Peach Pie
• Strawberry Pie
• Chocolate Pie
• Peanut Butter Pie

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make it

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