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Giardino Seerose
April 6, 2020

Vegan lemon tart

As soon as spring is around the corner, you just long for fresh air, sun on your skin and food in the garden. The recipe for vegan lemon tart by our chef Adrian Bührer (Hide & Seek Ascona) immediately reminds us of warm evenings on the terrace, mild draughts and the delicate scent of summer. A little sour, a little sweet, with a crispy base – summer for the tongue.

“Lemon tart is my favourite cake. I love the play of consistencies and the fresh lightness of this tarte. My wife and I have set ourselves the challenge to make the lemon tart vegan and with as little sugar as possible. The result was excellent and exceeded all our expectations. It is lighter, airier and the base is super crispy, we will certainly make this recipe more often”. (Adrian Bührer) 

And it is just as easy for you:

For the dough base
200 g flour
125 g margarine
2 tablespoons agave syrup
1 pinch of salt

  • make into a dough and let it rest in the fridge for 20 minutes
  • roll out and place in a cake tin with a rim
  • prick with a fork
  • bake for 15 minutes at 170° C


For the vanilla cream

200 ml almond milk
20 g cream powder or corn starch
17 g maple syrup
1/4 vanilla pod

  • boil everything up and let it chill


For the lemon cream

60 g lemon juice
2 lemon zests
120 g agave syrup
120 g margarine
3 tablespoons of maize
2 tablespoons of water

  • mix everything and bring it to boil
  • cool down
  • mix the vanilla cream and lemon cream together with the hand blender until a homogeneous mixture is obtained
  • now whip another 250 g vegan cream and fold into the cream
  • spread the cream on the cooled base and refrigerate again


For the vegan “egg whites”

80 g chickpea boiling water
(soak 100 g chickpeas overnight in cold water, pour off, cover with a little water and boil for about 1.5 hours. Pour off the chickpea boiling water and chill for further use (use the chickpeas for another dish).
80 g sugar

  • stiffen
  • add 1 lemon zest
  • spread on cakes


Serving suggestion

We prefer to eat the lemon tart slightly chilled on a warm summer evening.

 

The hotel to the story:
Hotel Giardino Ascona, Ascona

More details under:
Restaurant Hide & Seek Ascona, Ascona