1 tsp agar powder, or sub with 1.5 tsp gelatin for non-vegan option
2 lemons - get juice from 2 lemons; and zest from 1 lemon
1/4 tsp salt
100ml chickpea juice, from chickpea can
70g powdered sugar
1/4 tsp cream of tartar or 1/2 tsp vinegar
1 tsp vanilla extract
Preheat oven at 180 degree Celcius.
Prepare Tart crust. Sifted all flour together into mixing bowl, add maple syrup and oil, combine and kneel as dough.
Remove dough from mixing bowl. Dust flour onto surface and rolling pin, and put dough on it. Roll the dough for about 4mm thickness.
Cut the dough into circle shape, and move to tart pan/ muffin pan. Remove any excess dough on the edges. Gently press the dough down to the bottom and sides, and close the edges with a smooth and level surface
With a fork pin some holes at the bottom part of the tart, and put some beans or light weight onto it, to avoid the bottom part raising up upon heated. Bake at 180 degress Celcius at 15 mins, until you see the tart crust turned into golden brown slightly. Remove and cool on rack.
Prepare Lemon custard filling. In a sauce pan put all ingredient in medium heat. Keep stirring it until it became thicken, and turn yellowish. Make sure all powder are dissolved, remove from heat.
Pick the lemon zest out from the filling mixture and let it cool a bit. Spoon the filling into tart crusts, keep 5mm away from the edge.
Prepare Vegan meringue. In a large mixing bowl, pour in chickpea juice from can, add cream of tartar/ vinegar and half of the powdered sugar, beat in medium speed with electric mixer. Once less bubbles are coming out, add the remaining powdered sugar and vanilla extract. Keep beating until it forms stiff peaks.
It's time to complete:) With piping bag, and tip in large circle, decorate the lemon tart with meringue! Chill in fridge for 2 hours and ready to serve 🙂
You may wonder the lemon custard look not too yellowish in here. To get the nice color you may add 2 tbsp margarine into the lemon mixing, but not suggest for health concern.
40g vegan cheddar cheese shreds (Follow your heart is used here)
1 tbsp lemon juice
1 tsp vanila extract
Dark chocolate, optional, to brush the bottom of the pie crust
Preheat oven at 180 degree Celcius
Prepare tart crust. Sifted all flour together into mixing bowl
Get butter from the refrigerator, cut into 1-inch x 1-inch cubes, add into the flour and kneel to dough. Add maple syrup and keep kneeling until well combined
Remove the dough, and divide into parts each weight 45g. Put some flour onto surface and rolling pin, start to roll gently from the centre, to about 3mm-4mm thickness
Slowly move the dough onto the tart pan and remove any excess dough on the edges. Gently press the dough down to the bottom and sides, and close the edges with a smooth and level surface
With the fork get some holes at the bottom part of the tart, and put some beans or light weight onto it, to avoid the bottom part raising up upon heated. Bake at 180 degress Celcius at 10-15 mins, until you see the tart crust turned into golden brown slightly. Remove and cool on rack
Keep all ingredient in room temperature. In a big bowl beat vegan cream cheese until smooth, gradually add powdered sugar in 3 batches and beat to combined.
Add vanilla extract, lemon juice and coconut milk together into the cream cheese mix, and continue beating until smooth texture is found.
Add cheddar cheese shreds onto mixture, with a spatula to mix well.
Melt the dark chocolate and brush a thin layer onto the bottom part of the pie crust. Fill cheese mixture 90% full into the pie crust.
Bake for 20 mins or slightly less. Watch the crust turning golden brown but not getting burn.
Take the pie from oven and cool on the rack. Chill in the fridge for 4 hours to get firm. Ready to serve!
Different from those Japanese bake cheese tart recipe, I have added cheddar cheese shreds to give different taste of cheese and variation. You may omit them if you do not have them, but the flavour will be more dull with only cream cheese.