This gorgeous Lemon Coconut Frangipane Tart is a perfect coconut and almond frangipane filling on top of vegan lemon curd and inside a vegan tart shell. That's right, this lemon tart just happens to be vegan.
Place the tin of coconut cream in the fridge to cool overnight.
For the tart shell
Line the base of an 8 inch fluted tart tin with baking paper.
Mix the butter, flour and sugar together with your fingertips until just combined and clumping. Grab a clump and press it together in your hand - if it clumps and holds it's good to go. You may need to add the water to get it to this stage.
Between two sheets of baking paper, roll out the dough to about 11 inches round. Remove the top sheet of baking paper, now quickly and confidently flip the other sheet over your tart tin so the pastry is in the tin and the baking paper is now on top. Gently remove the baking paper.
Press the pastry down into the corners and up against the edges of the tin. Don't worry if it crumbles around the top edge a bit, just use the bits that have fallen off and press them together around the edge until you have a complete tart shell. Roll a rolling pin across the top to cut off the overhanging dough then place in the freezer for 1/2 hour before proceeding.
Preheat the oven to 180C / 350F / 160C fan forced. Sit the tart tin on a baking tray and dock the bottom with a fork (poke little holes all over). Bake for 20 minutes turning half way through.
For the vegan lemon curd
Mix all the curd ingredients in a medium saucepan and whisk together. Heat over medium heat, whisking regularly until it gets very thick (you should be able to see the bottom of the saucepan for a second as you drag the whisk through.
Keep aside 1/4 cup of the curd then spread the rest into the base of the tart shell. Place the tart in the fridge while you make the frangipane.
For the frangipane filling
Combine the almond meal, dessiccated coconut, plain flour, baking powder and lemon zest in a bowl and set aside.
Beat together the sugar, butter, vanilla and coconut milk until creamy.
Add the dry ingredients to the wet ingredients and mix well to combine. Dollop the mixture in spoonfuls over the top of the lemon curd until it's completely covered (don't press it down).
Sprinkle over the flaked almonds and shredded coconut.
Bake for a further 35 minutes (turning halfway throug) until the top is golden and the frangipane is cooked.
For the coconut whipped cream (just before serving time)
Place a glass bowl in the fridge to cool for at least 15 minutes before starting.
Without shaking the tin, remove the lid and pour away the thin liquid. Tip the remaining thicker creamy part into the cold bowl and use handheld beater on high to beat the coconut milk until it looks whipped. Add the sugar and beat it through.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar.Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Author: Marie Roffey
Course: Dessert, Sweets
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