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Ginger Nuts and Lemon Crunch Vegan Tart

Ginger Nuts and Lemon Crunch Vegan Tart

By McVitie's RecipesPublished on 28 September 2020This easy to make lemon tart with McVitie's Ginger Nuts crust is suitable for vegans, making it a perfect family dessert.
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Time and servings

30 minsTotal time
6Servings
20 minsPrep time
10 minsCooking time

Ingredients

  • 1 sprig of fresh mint, to decorate
  • 3 tbsp of icing sugar
  • 50 g of cornflour
  • 2 large of lemons
  • 225 g of mcvitie’s ginger nuts biscuits
  • 60 g of dairy free spread

Method

  • Step 1

    Line the base of 7inch/18cm loose bottomed flan tin with a disc of baking parchment.

  • Step 2

    Put the McVitie’s Ginger Nuts biscuits into a freezer bag (thick plastic bag) and crush well using a rolling pin.

  • Step 3

    Melt the dairy free spread, stir in the biscuit crumbs. Put into the tin, using the back of a spoon press the crumbs to form the base and sides of the tart. Set aside to cool.

  • Step 4

    Wash the lemons well, finely grate the rind and squeeze the juice. Put into a measuring jug and make up to 18floz/500ml with water. Stir in the cornflour until completely dissolved with no lumps.

  • Step 5

    Put into a pan and heat, gently stirring all the time. Simmer for 2 minutes. Stir in the icing sugar, add a little extra if desired, and spoon into the biscuit case. Smooth to level and leave to cool. Garnish with a sprig of mint and dust with a little icing sugar just before serving.