Vegan Lemon Tart with Granola Crust
Ingredients
Granola crust
- 2 cups granola (*see notes) (240 g)
- 4 tbsp maple syrup or any other liquid sweetener (80 g)
- 3 tbsp coconut butter (*see notes)
Cream layer
- One 12.3 oz package silken tofu firm (*see notes for a soy-free version) (350 g)
- 1/3 cup coconut butter (80 g)
- 1/4 cup maple syrup or any other liquid sweetener (80 g)
- 3-4 tbsp lemon juice (30-40 ml)
- 2 1/2 tbsp cornstarch (20 g)
- Zest of one lemon
Preparation
Process the granola in a food processor until crumbly. Add maple syrup and coconut butter and mix again until the mixture slightly sticks together when you press it between your fingers.
Press the crust evenly into the bottom of a greased 8-inch (20 cm) tart pan (with removable bottom) and about 2 inches (5 cm) up to the sides. Set aside.
Blend all ingredients in a food processor or blender until smooth and creamy. Pour the cream onto the granola crust and spread it evenly with a spatula.
Bake in the oven for about 30-35 minutes at 350 degrees F (175 degrees C). Depending on your oven it might take a few minutes less or more.
Turn off the oven and let the tart cool at room temperature until it isn't hot to the touch anymore. Then put it into the fridge to set. Decorate with your favorite fruits and/or whipped coconut cream. Store leftovers in the fridge for up to 6 days.
