Katie White | Contributors - Nourish plant-based living

Katie White

Katie has a down-to-earth approach towards vegan food, sharing gardening inspiration and deliciously decadent recipes that celebrate seasonal produce. She earned a diploma in Plant-based Culinary Arts through Le Cordon Bleu London and is also a singer and songwriter. Her first print book, The Seasonal Vegan, is coming out on 26 April 2023.

Articles by Katie White

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Recipe

Lemon tart

With perfect texture, delicious flavour, and a pop of gorgeous golden colour, this lemon tart is a definite must-try for all.

- Katie White

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Lemon tart

Katie White

With perfect texture, delicious flavour, and a pop of gorgeous golden colour, this lemon tart is a definite must-try for all.

dessert
bakingkid-friendlyseasonal

Ingredients

SERVES: 8–10

PASTRY

FILLING

Method

  1. Preheat the oven to 180°C.
  2. To make the pastry, place all the pastry ingredients in a food processor except the milk. Pulse until a breadcrumb consistency forms, then gradually add the cold milk and pulse to combine.
  3. Remove the blade from the food processor and use your hands to clump the pastry dough into a rough ball. Turn out onto the bench and then roll the dough out to form a 3mm thick round (a little larger than the tart tin).
  4. Brush a 20cm loose-base tart tin with a little vegan butter. Press the rolled-out pastry evenly into the base of the tin and up the sides. Cut the excess pastry from around the top of the tin.
  5. Lay a sheet of baking paper on top of the pastry and cover the base of the tin with blind-baking beads. Bake for 30 minutes. Once out of the oven, remove the blind-baking beads and paper, and set aside the pastry to cool.
  6. Meanwhile, to make the filling, combine the turmeric, cornflour, and milk in a small bowl to form a paste.
  7. Add the paste to a saucepan along with all the other filling ingredients and stir to combine. Place on a medium heat and stir continuously until the mixture thickens. Pour the lemon filling into the cooled pastry and refrigerate overnight. Serve chilled, garnished with thin slices of lemon and a sprinkle of caster sugar, if you like.
Katie White

Katie has a down-to-earth approach towards vegan food, sharing gardening inspiration and deliciously decadent recipes that celebrate seasonal produce.

This recipe was originally published in Nourish plant-based living Issue 65 • View magazine

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YOUR INPUT