Vegan Berry Lemon Curd Tart

This Vegan Berry Lemon Curd Tart is such a perfect dessert for spring and summer! It's made with a flaky, buttery crust (with vegan butter, of course), then filled with an easy-to-make sweet, creamy, and perfectly tart lemon curd that's just so good. Every bite is melt-in-your-mouth deliciousness!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 35

Chill Time 4

Total Time 4 55

Servings Slices

Calories 251kcal

Author Christine McMichael

Ingredients

Crust

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup powdered sugar
10 Tablespoons vegan butter very cold or frozen
1 Tablespoon ground flax seed mixed with 2 Tablespoons of warm water
1/4 teaspoon vanilla extract

Lemon Curd

3/4 cup lemon juice
2 Tablespoons lemon zest
1 cup sugar
1/8 teaspoon salt
4 Tablespoons vegan butter
2 Tablespoons corn starch
3/4 cup plain vegan yogurt
1/4 teaspoon ground turmeric

Instructions

Bake The Crust

Line a 10-inch springform with parchment paper (or a tart pan).
In a large bowl, combine the flour, salt, and powdered sugar.
Cube the butter (about 1/4-1/2 inch pieces) into the bowl and mix with your hands or a pastry cutter until a rough dough forms.
Note: You can also use a food processor!
Mix the ground flax seeds with the warm water for about 1 minute.
Add the flax seed mixture and vanilla into the dough and mix until it starts to come together.
Scoop the dough into the pan. Working from the center, lightly press the dough into the prepared springform pan and go up the sides about 1-2 inches.
Place the pan in the freezer for about 30 minutes.
Preheat the oven to 400 degrees F, placing the rack in the center of the oven.
Remove the prepared pan from the freezer and bake for 15-17 minutes (or until golden brown).

Make Vegan Lemon Curd Filling

In a medium saucepan, combine the lemon juice, zest, sugar, salt, and vegan butter. Place the saucepan over medium heat, stirring, until the sugar is dissolved and the butter melted.
In a small bowl, slurry the cornstarch with a few tablespoons of the mixture in the saucepan, until dissolved.
Reduce to low heat and add in the yogurt, cornstarch mixture, and turmeric.
Whisk constantly until the mixture thickens to a pudding-like consistency; do not let it boil.
Remove from heat and continue to stir to stop the cooking.
Let it cool to room temperature then pour it into your tart crust and refrigerate for 3-4 hours or overnight.

Video

Notes

This Vegan Lemon Tart can be stored in an airtight container in the refrigerator for 3-4 days! It can also be frozen for up to 3 months. To thaw, simply place the tart slices in the fridge the night before!

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