Lemon Tart – vegan

Ingredients for 1 servings:

• 150 g wheat flour (e.g. half white flour, half wholemeal)
• 100 g margarine, vegan
• 50 g sugar
• 1 pinch of baking powder
• 1 pinch of vanilla sugar
• 3 cl sugar
• 3 cl soy milk (soy drink)
• 1 grapefruit(s), squeeze the juice
• 6 tbsp cornstarch
• 3 lemon(s), juice of all, zest of one

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Lemon Tart

Knead the flour, margarine, 50g sugar, vanilla sugar, and baking powder into a shortcrust pastry and chill for 30 minutes, if desired, but this is not absolutely necessary. Roll out the dough thinly or simply press it into a springform pan by hand. Bake at 150°C for 30 minutes. In the meantime, briefly boil 3cl of sugar with soy milk, then stir the starch into the cold grapefruit juice (preferably with the pulp; it looks like tiny goldfish in the finished cake). Remove the boiling milk from the heat, stir in the grapefruit juice, and briefly bring back to the boil. Remove from the heat and immediately stir in the lemon juice and zest. Pour the mixture onto the pre-baked base and bake the tart at 180°C for another 20-30 minutes.