Vegan Lemon Tart (Filling)

Grate the zest from 2 lemons. In a bowl, combine this zest with 200 mL of agave syrup and 30 grams of cornstarch. Mix well to ensure there are no lumps.

Squeeze 4-5 lemons to get 240 grams of fresh lemon juice. Strain the juice to remove any seeds or pulp.

In a saucepan, heat the lemon juice together with 100 mL of coconut cream. Keep the heat medium to avoid boiling.

When the liquid is hot and nearly boiling, gradually add the lemon zest, agave syrup, and cornstarch mixture into the saucepan, stirring continuously to prevent lumps from forming.

Cook this mixture until it starts to thicken, resembling a pastry cream consistency.

Remove the saucepan from the heat. Add 30 grams of vegan butter and 50 grams of olive oil to the mixture. Stir well until the butter and oil are fully incorporated.

Use an immersion blender to blend the mixture until smooth.

Once blended, strain the mixture using a wire mesh sieve, and allow the mixture to cool slightly. It should be warm (but not hot) when poured.

Pour the slightly warm filling into your pre-baked vegan tart shell, spreading it evenly.

Refrigerate the tart for at least 4 hours, which will give the filling the time required to set. Add fresh fruits on top before serving, if desired!