Home / Food / Lemon Curd Tart (vegan) ☆ レモンカードタルトの作り方

Lemon Curd Tart (vegan) ☆ レモンカードタルトの作り方

Microplane 40020 Classic Zester/Grater
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other Ingredients & tool list

Microplane プレミアム ゼスターグレーター
http://amzn.to/2o0m2qn (JP)

Chemion LEDスマートグラス
http://amzn.to/2mKRyJo (JP)

http://sunfoodsuperfoods.jp/?pid=98946508 (JP)




for the lemon curd:
400g coconut milk
100g lemon juice
2 tbsp lemon zest
80g sugar
40g tapioca starch(it doesn’t have to be tapioca)

for the tart crust:
100g rolled oats
100g garbanzo flour(You could use any kind of other flour like wheat flour, rice flour etc)
40g almonds
60g oil
60g maple syrup

dried lemon & mint for garnish

*I sliced lemon 2mm thick and put them in dehydrator for over 18 hours at 125F/52C

*If you don’t like the slimy texture of the lemon curd, try to use 20g tapioca starch and 1/2 tsp agar powder instead of using 40g tapioca starch.


1. put all the ingredients of lemon curd and gently heat it up over low heat until it brings to boil. keep stirring.
2. strain the mixture with strainer.
3. combine all the ingredients of tart crust in food processor. run food processor until mixture is kind of sticky. push the mixture hard into a small tin. bake for 20 minutes at 350F/180C.
4. pour the lemon curd mixture into a tart crust, garnish with dried lemon and mint.


I often use iHerb to get organic ingredients.

HP : http://www.iherb.com/?rcode=YOY970

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ココナッツミルク 1缶(400ml)
レモン汁 100g
レモンの皮 大さじ2
きび砂糖 80g
タピオカ澱粉 40g(タピオカでなくても構いません。)

オーツ 100g
ひよこ豆粉 100g(小麦粉や米粉など、なんでも代用OKです。)
アーモンド 40g
オイル 60g
メープルシロップ 60g






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Equipments & etc:

Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX 82mm
Mic:RODE Videomic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Slider : Libec ALX S8 KIT
Software : Adobe Premiere Pro CC
Music : Romantic Piano by Studio Le Bus (https://www.premiumbeat.com/royalty_free_music/songs/romantic-piano)


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