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Giardino Seerose
April 6, 2020

Vegan lemon tart

Estimated reading time: 2 minutes

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 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.

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