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Lemon Saffron Tart

Lemon-Saffron Custard Tarts


Ingredients

Scale

FOR THE SHORTBREAD CRUST

FOR THE LEMON-SAFFRON CUSTARD

  • 1, 13.66 oz. can full-fat coconut milk 
  • zest and juice of 2 lemons (about 1/2 cup juice)
  • pinch of salt
  • 1/4 cup sugar
  • a pinch of saffron, crushed
  • 1 TB Follow Your Heart’s VeganEgg
  • 1 TB cornstarch whisked with 2 TB cold water

Instructions

TO MAKE THE SHORTBREAD CRUST

  1. Combine the flour and salt in one bowl.
  2. In a separate bowl, cream together the vegan butter and powdered sugar. Add in the bourbon and mix again to incorporate. Form into a rough ball, cover with plastic wrap and chill for about 30 minutes.
  3. Divide the dough into 4 equal-sized portions. Press each portion into each of the 4 tart pans, pressing the dough down firmly and evenly as possible. Place them into the refrigerator to chill for 45 minutes more.
  4. Preheat oven to 350. 
  5. Bake tarts for 20 minutes, or until the tops are very slightly golden. Transfer to a rack and allow to cool.

TO MAKE THE LEMON-SAFFRON CUSTARD

  1. Whisk together all of the custard ingredients except for the cornstarch/water mixture.
  2. Bring the mixture to a small boil in a medium-sized saucepan over medium heat. Whisk in the cornstarch/water mixture and continue to stir until it thickens up.
  3. Allow to cool, then pour into the tart shells. 
  4. Refrigerate for a few hours before serving.

Serve with aquafaba whipped topping and candied lemon or kumquat slices.

Notes

I used these tart pans to make this recipe. 

I used this Martha Stewart recipe to make the candied lemon and kumquats.

I used this aquafaba fluff recipe from Seitan is my Motor.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes