An easy and elegant dessert for spring gatherings, this crisp, gluten-free crust is filled with a creamy, citrusy filling.
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 + minutes chilling time |
| Servings |
large tart
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Ingredients
GF Crust
- 1 cup gf flour I used the all purpose gf flour from Save-On.
- 1/4 cup brown sugar
- 1/4 cup icing sugar
- 1/4 teaspoon salt
- 1/2 cup cold vegan butter
- 1 vegan "egg" I used a Bob's Red Mill powdered egg replacer.
- 1/2 teaspoon vanilla
- 2 Tablespoons ice cold water
Lemon-lime Filling
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup fresh lime juice
- 1 teaspoon finely grated lime rind
- 1 1/2 teaspoons finely grated lemon rind
- 1/2 cup water
- 1 1/2 cups organic white sugar
- 5 Tablespoons cornstarch
- 1/4 teaspoon salt
- 2 Tablespoons vegan butter
- 1/2 cup creamy plant milk I used an oat-based creamer. (Barista)
- a few drops yellow and green food colouring This is optional but it adds eye appeal!
Ingredients
GF Crust
Lemon-lime Filling
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Instructions
- Lightly spray the inside of a large (12 inch) tart shell with a removable bottom.
- In a food processor, combine the dry ingredients with a few pulses.
- Add the cold butter in pieces and pulse a few times to create a crumbly mixture. Drizzle in the "egg" mixed with the cold water and vanilla. Pulse to create a dough and remove to a gf floured surface to form a ball. Wrap and chill for 30 minutes. (or longer)
- Heat oven to 375 degrees F.
- Roll out the chilled pastry between two sheets of lightly oiled parchment paper. A quick spray makes a big difference when you want it to release easily.
- Roll out and press into your oiled pan. Bake for 15-20 minutes. Remove and let cool while you make the filling.
Lemon-lime Filling
- Combine: 1/2 cup lemon juice, freshly squeezed, 1/2 cup fresh lime juice, lemon and lime rind and 1/2 cup water.
- In a large microwaveable bowl, stir together: 1 ½ cups white sugar, 5 Tablespoons cornstarch, and ¼ teaspoon salt.
- Add liquids and stir until combined. Then cook in microwave on high, stirring every few minutes with a whisk until thickened and smooth. (You can do this on the stovetop instead. Use medium heat and stir constantly. The mixture needs to come to a boil and then cook for a few minutes to become thick and clear.)
- Stir 2 Tablespoons of vegan butter into the hot mixture until the butter has melted. Then stir in ½ cup of vegan milk, ½ teaspoon of vanilla extract, and a couple of drops of yellow and green food colouring.
- Stir until smooth and then pour over the baked crust.
- Bake until edges are brown and bubbly, about 20 minutes.
- Let chill before serving. Decorate as desired. I made coconut whipping cream and some candied peel. Enjoy!
Recipe Notes
I am finding lots of delicious options for the standard ap flour crusts! This is best eaten the day it's made to enjoy the crispy crust.
