Set against the luscious white background of the coconut citrus curd, the slices of fresh winter citrus bringa bright pop of color to this vegan dessert!
You can find more recipes like this one on Anett's Deliciously Vegan app!
- 1 1/ 4 cups whole wheat flour, or all-purpose flour
- 1 teaspoon fine salt, divided
- 1/ 2 cup brown sugar
- 1 stick vegan butter, or margarine, cold and cubed
- 1 teaspoon water, cold, if needed
- 1 (15 ounce) can full fat coconut milk
- 2 1/ 2 tablespoons cornstarch
- 2 lemons, juiced
- 1 teaspoon citrus zest, from lemons, oranges or limes
- 1 teaspoon vanilla bean paste
- 1/ 3 cup rice syrup, or maple syrup
- 2 tablespoons coconut oil
- Citrus fruit, peeled and thinly sliced for garnish
- 1 teaspoon freeze-dried raspberries, for garnish
- 1 teaspoon sugar pearls, for garnish
Place the flour, 1/2 teaspoon salt and sugar in a bowl and mix well. Add the butter to the mixture and start working it in with your hands, adding a bit of water, until the dough comes together. Alternatively you can do this in a food processor. Take the dough out and line a 9 1/2-inch tart mould with it, pushing up the edges. Use the bottom of a glass or a spoon to even out. Place in the fridge for 30 minutes to solidify.
Preheat oven to 365ºF. Prick the dough with a fork and place in the oven for 15-18 minutes, until the edges are slightly golden. Let cool.
To make the citrus curd, combine the coconut milk, cornstarch, lemon juice and citrus zest in a pot and whisk over medium-high heat until the mixture begins to thicken. Add the vanilla powder, salt, rice syrup and coconut oil and mix well. Pour mixture into the tart case and place in the fridge for 2-4 hours to solidify. Garnish with citrus slices, freeze-dried raspberry and sugar pearls.