RASPBERRY LEMON TART

SERVES ONE 9-INCH TART

FOR THE CRUST

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

1⁄2 cup vegan margarine

FOR THE CUSTARTD

1⁄4 cup soy, almond, or rice milk

1⁄4 cup cornstarch or arrowroot

1 (13.5-ounce) (383g) can coconut milk

1⁄2 cup sugar

1⁄8 tsp salt

1 tsp pure vanilla extract

2 tsp pure lemon extract

2 tbsp lemon zest (about 2 lemons)

Natural yellow food colouring, optional

1 pint fresh raspberries

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg

METHOD

To make the shortbread crust:
Preheat the oven to 180°C/350°F.

In a food processor, combine the flour, sugar, and salt. Pulse in the margarine until it is crumbly. Press the shortbread dough firmly into a 9-inch tart pan. Bake for 20–25 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool completely.

To make the lemon custard:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.

Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Allow to cook until the mixture thickens.

RECIPE NOTES

Before serving, chill the tart in the refrigerator for 8 hours or overnight.