Lemon is such a versatile citrus. You can incorporate it into anything: savory dishes, drinks, desserts,… it truly pairs well with almost everything! One of my favorite ways to consume lemons is in desserts – I love the tangy, citrusy flavor punch! This is exactly what these vegan Lemon Turmeric Tartlets are: citrusy, sweet, tangy and creamy! They’re a great sweet snack and would make a perfect addition to any brunch table. Moreover, as they are easy to make, they would make a simple, yet impressive dessert to serve to guests after dinner!
Imagine you’ve received a last minute invitation to a dinner party… wouldn’t it be rude to show up empty handed? Well, these vegan lemon turmeric tartlets would be perfect for the occasion! They are small and, let’s be honest, ADORABLE! I mean, who wouldn’t want to try such a small, colorful, bite-sized little tart? You can easily whip them up in an hour and directly bring them over to the party. The guests will be impressed by their incredible, creamy and lemony flavor, but maybe also by how quickly you made them! That is, if you don’t decide to keep this recipe for yourself of course…
Health benefits of lemons
Lemons are such a healthy citrus! They have so many benefits, some of them include: reducing the risks of heart diseases and bad cholesterol, helping with digestion and helping the absorption of iron. Moreover, did you know that a lemon contains about 50% of your daily vitamin C intake? It’s all this vitamin C that prevents heart diseases and strokes! Of course, it also boosts your immunity – lemons are a well-known antioxidant.
You might already have noticed that I really like lemons from my Indian style lemon pickle recipe. But have you ever met anyone that dislikes lemons? I personally haven’t, they’re so versatile that even a lemon-sceptic will find a recipe using lemons that they will like!
Benefits of turmeric powder
As I’ve explained in my ginger and turmeric powder recipe, turmeric is full of health benefits too. Turmeric contains a compound called curcumin, it is turmeric’s main active ingredient and what makes the plant magical! Curcumin has very powerful antioxidant and anti-inflammatory properties, as well as beneficial effects on several factors which are known to cause heart disease. Studies have also shown that consuming curcumin can help treat symptoms of arthritis better than some anti-inflammatory drugs.
All in all, turmeric is a pretty powerful plant! If you happen to have any fresh turmeric on hand and don’t know what to do with it, turn it into powder! It’s a long, but very simple process – simply follow my ginger and turmeric powder recipe.
Recipe for vegan pie crust
Making a vegan pie crust isn’t complicated at all. People usually get confused about how to replace the butter in their pie crust. All you have to do is follow the rule of threes! When making a pie crust, you will always need these 3 ingredients: flour, fat and cold water. The fat can be almost anything: vegan butter, coconut oil, sunflower oil,… as long as its fat, it will work! In this recipe, I am using coconut oil, as its flavor pairs well with the creamy lemon.
The steps to making a vegan pie crust are as follows. First, combine the flour, coconut oil, salt and maple syrup together. Then add the cold water to your mixture and knead it. Just like with all the other pie doughs, be careful to not over-work it, as it would result in a tough dough! Knead until your dough is still crumbly, but holds together. And that’s it! After that, simply roll your dough and put it in your desired pan or tart form. Poke some holes into the dough so that it doesn’t rise in the oven, and you can put it to bake! Bake at 200°C for about 15 to 20 minutes, depending on your oven. Easy peasy, right?
This recipe is super versatile as well. The dough can be used for a variety of recipes, as it is basically a vegan shortcrust pastry recipe! Cookies, pies, cheesecakes, quiches,… you can make a lot of different things with this vegan pie dough recipe! It pairs well with sweet creations and also works for savory ones.
How to make Vegan Lemon Tartlets
Here is how to make my Vegan Lemon Turmeric Tartlets! First, you’re going to preheat your oven to 200°C (or 400°F) and make your dough. To make your dough, simply follow the steps described in the section above: mix all of the ingredients together, except for the water, and then add the cold water. Knead the dough for a minute or two, but be careful to not over knead! The dough should be crumbly, but able to stick together. Next, roll out your dough and put it in your selected baking tray, poke some holes in the dough so it doesn’t rise. Bake for 15 to 20 minutes, and the crust for your mini tartlets is ready! You can now move on to the second part of the recipe: the filling.
Here’s how to make the delicious vegan lemon filling. In a bowl, start by mixing together the vegan creme fraiche, sugar, lemon juice and turmeric powder. When that is done, add the agar-agar. Mix well so that the agar-agar is fully incorporated into the mixture. After this, transfer the mixture to a saucepan and bring it to a boil. Once boiling, cook on high heat for 2 or 3 minutes. Keep an eye on it and mix continuously, as you don’t want the mixture to burn! You can then remove the saucepan from the heat and allow the mixture to cool for about 5 minutes. While cooling, your mixture should thicken – if it doesn’t, something went wrong with your agar-agar and I would recommend remaking your batch of filling. Once the mixture is slightly cooled, you can fill your tartlet bases. Dress them with some berries (I chose red currants) and, if looking to impress, a small dust of powdered sugar. Let those tartlets fully set, and they are ready to eat! Enjoy!
This recipe also works as a vegan lemon tart recipe. To make this into a vegan lemon tart, simply put your pie crust into a normal tart form!
Lemon Turmeric Tartlets
Equipment
- Oven
- Silicone Spatula
- Rolling Pin
- Baking forms for Tartlets (Note: A Tart form or Muffin tray can also be used instead)
Ingredients
For the Base
- 250 g White Flour
- ½ tsp Sea Salt
- 115 ml Coconut Oil
- 60 ml Maple Syrup
- 3 tbsp Cold Water
For the Filling
- 180 ml Creme Fraiche I used the one from New Roots
- 1 big Lemon juiced
- 50 g Cane Sugar
- 1 tsp Turmeric (Kurkuma) Powder
- ¼ tsp Agar-Agar
- 100 g Red Currants (or any other berries)
Instructions
For the Base
- Preheat oven to 200°C.
- Combine the flour, salt, coconut oil, and maple syrup in a bowl. Mix well and use your hands to knead if required.250 g White Flour, ½ tsp Sea Salt, 115 ml Coconut Oil, 60 ml Maple Syrup
- Add the cold water and knead this in to make the crumbly base hold together. Don't over mix.3 tbsp Cold Water
- Divide the dough into 6 balls. Take a ball and flatten it between two parchment papers. Roll into an even sheet of about 7mm thickness using a rolling pin.
- Press the dough into your form and poke holes into the bottom to keep it from rising in the oven. Repeat the process until all your mini tart forms have been prepared. Place them on parchment paper and bake on an oven tray for 18 – 20 minutes.
- Remove the tray from the oven and allow the tart forms to completely cool down on a cooling rack for about 30 minutes.
For the Filling
- Mix the vegan creme fraiche, lemon, sugar, and turmeric powder. Add the agar-agar and mix well until completely combined.180 ml Creme Fraiche, 1 big Lemon, 50 g Cane Sugar, 1 tsp Turmeric (Kurkuma) Powder, 1/4 tsp Agar-Agar
- Pour the mixture into a saucepan and bring to a boil. Cook for about 2 to 3 minutes on high heat, stirring continuously so it doesn't burn.
- Remove the pan from the heat and stir for 5 minutes to let the filling cool down and thicken.
- Pour this mixture into the prepared tartlet bases, distributing it evenly.
- Dress with a few red currants or any other berries of your choice.100 g Red Currants
Nutrition
