Some of my favorite desserts are those that contain fruit and especially that fruits that are quite sour, like orange and lemon that this vegan tart has.
I’m not a vegan or vegetarian. Although I’ve been thinking about it a lot lately. Of course, whether you are vegan, fasting or none of these, you will love this vegan orange-lemon tart because it is delicate, light and extremely aromatic!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Wash the orange and lemon outside well. If you do not know if they are wax free, scrape them outside with a knife.
Cut them into very thin slices. The easiest way I found was with a mandolin. Clean the slices from the pits and from the ends of the fruit. You only keep the nice cut slices from the lemon which makes us almost half a lemon and all orange.
NOTE: since many people may not like that bitter sweetness that whole oranges and lemons have, I suggest removing the peels if desired to make them sweeter.
In a deep sauce pan, put the water, sugar and the sliced fruits and let them boil for about 20 minutes..
Put the slices of orange and lemon to drain. We leave the syrup that is left in the pan for our cream.
Preheat the oven to 170°C/340°F.
Place all the ingredients for the dough in a small bowl and knead until all the ingredients are incorporate together and become a nice dough.
Butter a 20x25cm / 8”x10” baking pan or ovenproof dish or special for tarts with a diameter of appox. Ø23 cm/ 9”. If the baking pan is a metallic one, place a parchment paper in the pan.
Pierce the dough with a fork in several places.
Spread the dough well on the bottom of the pan and try to have a height of around 1 centimeter / ½” (The width of your pinkie finger is about 1 centimeter.) on the sides. You can do it either by hand or by opening a phyllo between 2 parchment papers. Whatever suits you.
Put a sheet of parchment paper on top and add chickpeas (dry) or rice (uncooked) so that the dough does not swell during baking.
Bake for about 25 minutes at 170°C/340°F.
While it is baking and after 10 minutes have passed, prepare the cream.
Measure the liquid (like syrup) from the sauce pan and add water, so that all together (syrup and water) is 500ml, approx. 2 cups.
Pour it again at the sauce pan, and add the corn flour and optionally the vanilla extract. Place it on medium to high heat, stirring constantly with an egg beater until it starts to thicken. The cream will not be too thick. (It will look like a cake batter).
Remove the parchment paper with the "baking weights" (chickpeas or rice) from the base of the tart and spread on top evenly the cream. (Because the base is very hot, you will see the cream bubbles, when the cream will touch the dish/pan.)
On top, spread the orange and lemon slices evenly so that they cover almost the entire surface.
Bake it for about another 25 minutes.
When it is finished let it cool and come to room temperature before serve it.
Ingredients
Directions
Wash the orange and lemon outside well. If you do not know if they are wax free, scrape them outside with a knife.
Cut them into very thin slices. The easiest way I found was with a mandolin. Clean the slices from the pits and from the ends of the fruit. You only keep the nice cut slices from the lemon which makes us almost half a lemon and all orange.
NOTE: since many people may not like that bitter sweetness that whole oranges and lemons have, I suggest removing the peels if desired to make them sweeter.
In a deep sauce pan, put the water, sugar and the sliced fruits and let them boil for about 20 minutes..
Put the slices of orange and lemon to drain. We leave the syrup that is left in the pan for our cream.
Preheat the oven to 170°C/340°F.
Place all the ingredients for the dough in a small bowl and knead until all the ingredients are incorporate together and become a nice dough.
Butter a 20x25cm / 8”x10” baking pan or ovenproof dish or special for tarts with a diameter of appox. Ø23 cm/ 9”. If the baking pan is a metallic one, place a parchment paper in the pan.
Pierce the dough with a fork in several places.
Spread the dough well on the bottom of the pan and try to have a height of around 1 centimeter / ½” (The width of your pinkie finger is about 1 centimeter.) on the sides. You can do it either by hand or by opening a phyllo between 2 parchment papers. Whatever suits you.
Put a sheet of parchment paper on top and add chickpeas (dry) or rice (uncooked) so that the dough does not swell during baking.
Bake for about 25 minutes at 170°C/340°F.
While it is baking and after 10 minutes have passed, prepare the cream.
Measure the liquid (like syrup) from the sauce pan and add water, so that all together (syrup and water) is 500ml, approx. 2 cups.
Pour it again at the sauce pan, and add the corn flour and optionally the vanilla extract. Place it on medium to high heat, stirring constantly with an egg beater until it starts to thicken. The cream will not be too thick. (It will look like a cake batter).
Remove the parchment paper with the "baking weights" (chickpeas or rice) from the base of the tart and spread on top evenly the cream. (Because the base is very hot, you will see the cream bubbles, when the cream will touch the dish/pan.)
On top, spread the orange and lemon slices evenly so that they cover almost the entire surface.
Bake it for about another 25 minutes.
When it is finished let it cool and come to room temperature before serve it.
- If you are going to use whole orange and lemon, make sure they are wax free outside. Also, organic ones have more aroma.
- Since many people may not like that bittersweetness that whole slices of orange and lemon have, I suggest removing the peels if you want them to be sweeter.
Good Luck and Bon Appétit!!!
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