Christmas Vegan Lemon Tart

About

This deliciously sweet low carb lemon tart makes a great vegan Keto Christmas dessert recipe. Our easy vegan pastry is prepared with ground almonds and flaxseed with a little low carb sweetener and coconut oil before being oven baked until crisp and golden. The pastry is then filled with a creamy low carb lemon custard, prepared with coconut milk, almond milk, lemon juice and zest, erythritol, a touch of vanilla and xanthan gum. Once prepared, the tart is simply chilled until firm enough to slice.

Do I Have to Use Xanthan Gum?

We have used xanthan gum to thicken our creamy Keto lemon custard tart filling. Xanthan gum is a great low carb, gluten-free thickening agent which works well in place of flour or cornstarch. The xanthan gum is crucial to the recipe in order to create the custard consistency without the need for adding non-vegan binders such as eggs or other higher carb thickeners. Once the xanthan gum is added to the mixture, you will have a thick yet pourable custard. This will thicken and set further once refrigerated.

Serving Suggestions

Our refreshingly zesty lemon tart is deliciously rich and creamy, perfect served chilled and sliced on its own. If you would like to add some additional low carb toppings, we recommend serving with some low carb berries such and sliced strawberries or blueberries. Alternatively, serve topped with a generous dollop of chilled and whipped coconut cream.

Ingredients

4 teaspoon xantham gum gluten free by hodgson mill
2 cup, ground almonds, raw
2 teaspoon lemon peel or zest raw
2 tablespoon coconut oil
1 tablespoon 100% pure erythritol by now
1 tablespoon coconut oil
1 cup coconut cream (liquid from grated meat)
1 cup almond milk, vanilla or other flavors, unsweetened
1 teaspoon vanilla extract
½ cup 100% pure erythritol by now
½ cup water
¼ cup organic ground flax seed by wild oats
⅛ teaspoon salt, sea salt
1 each – juice from one lemon lemon juice, fresh

Instructions

Add the ground almonds, erythritol, flaxseed and salt to a mixing bowl. Stir well to combine. Add the melted coconut oil and stir again.
Add the water a little at a time, while working the mix with your hands until a dough forms. The dough should be firm and holding together well. It should be easy to shape and not too sticky.
Preheat the oven to 350 degrees Fahrenheit and select a 7 inch loose bottom tart tin. Press the dough into the base and sides of the tart case so that it is of an even thickness all over. Prick the base of the tart case all over with a fork. Transfer to the oven to bake for 18-20 minutes or until crisp, firm and golden. Set aside to cool completely.
While the tart case is cooling, you can prepare the filling. Add the almond milk, coconut cream, erythritol, lemon juice, vanilla and zest to a small saucepan. Set over a medium heat and bring up to a gentle boil. Whisk well to combine until smooth. You may add more or less sweetener and lemon according to taste.
Reduce the milk mixture to a gentle simmer. Stir in the coconut oil until melted, then whisk a teaspoon of xanthan gum into the hot milk until smooth and well combined. Continue to whisk in the remaining xanthan gum a little at a time until fully incorporated. The mixture should be thick and creamy in consistency, like a heavy custard. If you would like a thicker, denser pudding, you can add more gum, but please note it will firm on chilling.
Spoon the lemon custard into the cooked tart case and set aside to cool. Once cool, transfer to the fridge for a minimum of 4 hours or until firm and set. Carefully remove the tart from the case and slice to serve.