Yield1 tart
Prep Time45 minutes
Cook Time30 minutes
Total Time6 hours
Add the flour, powdered sugar, and salt to a medium mixing bowl and mix. Add the pieces of cold vegan butter and cut in (mix) with a fork until the mixture is crumbly with small lumps.
Mix your water and vanilla in a small bowl, then add the liquid to the flour and butter mixture, mixing until a dough is formed. At this stage, you’ll need to use your hands to form the dough. Shape the dough into a ball, then flatten into a disc. Wrap with plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface. If the dough has gotten too cold from being left in the refrigerator longer, press it between your palms until it softens a little to prevent the dough from breaking when it’s rolled out. If the dough does break while rolling, press it back together using your fingertips. Roll the dough out until it’s about 1/8” (3 mm) thick.
Lift up an edge of the rolled crust and slide a 9-inch (23-cm) tart pan underneath. It may be helpful to have a second person slide the tart pan so you can use both hands to lift the crust. Gently press the crust into the corners and edges of the pan, then trim anything that’s hanging over the edges (you can use the edge of the tart pan to cut the dough by pressing with your fingers). Make sure that the sides of the crust extend to the top of the pan all the way around. If there are any areas missing crust, you can press some of your trimmed dough into the empty areas. Use a fork to poke holes in the bottom of the crust, then place the pan and crust back in the refrigerator for another 30 minutes.
Before removing the crust from the refrigerator, preheat the oven to 350°F (180°C). After the dough has chilled for 30 minutes, cut a piece of aluminum foil large enough to cover the entire crust, then spray one side with spray oil. If you don’t have spray oil, you can also use a pastry brush to brush a light cooking oil on the foil. Place the oiled side down over the crust and push the foil down and into the corners of the crust. Fold the foil over the sides of the pan to secure it. Then fill the foil with pie weights, dry rice, or dry beans. (The weight keeps the crust from expanding while it’s baking).
Place the pan on a baking sheet and bake the crust for 15 minutes. Then remove the foil and weights and bake for another 5-10 minutes, until the crust turns a slightly golden brown color. Let the crust cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire cooling rack to cool completely.
Once the crust has cooled, begin making the filling. Add all the filling ingredients except the agar agar (coconut milk, coconut cream, lemon juice, lemon zest, sugar, cornstarch, and turmeric) to a medium saucepan (no heat) and whisk, making sure the cornstarch fully dissolves. Turn the heat on medium, whisking constantly. Once the filling reaches a slow boil, add the agar agar and continue whisking until the mixture has thickened into a more gelatinous texture (about another 2 minutes or so). Remove from heat.
Before filling the crust, transfer it to a baking sheet so it will be easier to move to the refrigerator without breaking. Pour the filling into the crust (it should reach about halfway to the top). Carefully transfer the tart to a flat shelf in the refrigerator and allow it to cool for at least 3 hours, or overnight. Garnish with toppings such as fresh berries, vegan whipped cream, or edible flowers, then cut, serve and enjoy!
Latin brands of coconut cream such as Goya and Iberia have a lot of added sugar and won't work in this recipe. Thai Kitchen, Native Forest, 365 brand, and Trader Joe's all have unsweetened coconut cream that will work.
If you have agar agar flakes, use 1/2 tablespoon instead of 1/2 teaspoon.
Store the tart covered or in an airtight container in the refrigerator. The texture and taste is best when eaten within a few days.
This recipe is freezer-friendly. Wrap individual slices in plastic wrap or place in freezer bags. Allow to defrost at room temperature for 2-3 hours before eating.
To make tartlets (mini tarts) instead, see the instructions in the post.