This creamy sweet-sour tart is flavorful and reminds me a little of my cheesecake but is more zesty and fresh. The crust is crispy and the filling tender – what else can one desire when it comes to getting an appetite for a delicious piece of tart? I love lemony flavor, be it in asian dishes, desserts, ice cream, sorbets or cakes. This cake even combines the flavors of lemon and vanilla. Try it and you will be in love. My family wouldn’t complain if I served this tart every single day… for a while at least.




for the crust
200g all-purpose flour
70g raw cane sugar
1/2 tsp baking powder
100g margarine, room temp.
1/4 tsp vanilla extract
good pinch of salt
3tbsp cold tab water

for the filling
300g silken tofu
2 tbsp soy cream(optional)
3 tbsp vanilla soy yoghurt
90g margarine, melted
1/4 tsp vanilla extract
9 tbsp. sugar
3 tbsp lemon juice
2-3 tbsp. lemon zest
1/2 bootle lemon oil (little 2ml vial)
7 tbsp starch (I used cornstarch)
for a yellow color you can add a pinch of turmeric


in a bowl mix all dry ingredients for the crust, spread the margarine in little chunks over the flour mix and add the water. Knead a dough with your hands and form it into a ball. Cover with cling film and set aside.

Preheat the oven on 180°Celsius and grease a 23-25 cm tart pan (or springform). Prepare the lemon juice and zest, melt the margarine on medium heat and let cool down for about 5min.

In a blender or food processor mix all ingredients except the starch, which first has to be dissolved with 2-3 tbsp of water before adding to the mixture.
Roll out the dough (on a non-stick mat, baking paper or floured surface) into a circle about 2-3 cm larger in diameter than the pan.

Transfer the dough to the pan and press it to the bottom and along the edge (about 3cm high if using a springform ). Pour the tofu filling on the prepared dough and carefully tap the pan on the countertop several times in order to let the bubbles rise.

Bake for 40 minutes or until the first golden spots appear on the surface. Let cool down for at least 2 hours or until next day. The filling is creamy and fluffy when the cake is very fresh and becomes more firm during the cooling process.

Sprinkle icing sugar on the cake before cutting in slices. Enjoy!


To boost the delight even more you could top the cake with vegan whipped cream or an aquafaba baiser!






2 thoughts on “TARTE AU CITRON

  1. Liebe Pat,
    ich erinnere mich noch sehr gut daran, als ich diese Tarte bei Dir auf Instagram entdeckt habe und nun stolpere ich hier wieder darüber. Sie sieht einfach zum Anbeißen aus – so cremig und zitronig. Oh, was würde ich jetzt für so ein Stück geben. 🙂 Die mache ich auf jeden Fall ganz bald nach. Danke für die erneute Inspiration.
    Süße Grüße


    1. hallo liebe Brigitte, unbedingt nachmachen! Ich freue mich sehr, wenn meine Rezepte inspirieren – genau das sollen sie auch. Wir hatten die Tarte gerade neulich in rechteckiger Form mit einer Yoghurtcreme und Beeren obendrauf. Hast du ja auf Instagram gesehen. Sehr lecker….könnte ich jetzt schon wieder essen! Übrigens kann du die Margarine mit Kokosöl ersetzen, wenn du keine Margarine verwenden magst.
      Süße Grüße zurück,


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