Ginger Nuts and Lemon Crunch Vegan Tart

This easy to make lemon tart with McVitie's Ginger Nuts crust is suitable for vegans, making it a perfect family dessert.


  1. 1 Line the base of 7inch/18cm loose bottomed flan tin with a disc of baking parchment.

  2. 2 Put the McVitie’s Ginger Nuts biscuits into a freezer bag (thick plastic bag) and crush well using a rolling pin.

  3. 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.

  4. 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.

  5. 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.


  • 225g McVitie’s Ginger Nuts Biscuits
  • 60g dairy free spread
  • 2 large lemons
  • 50g cornflour
  • 3 tbsp icing sugar
  • 1 sprig fresh mint, to decorate

Serves 6

Total time required 30 mins

  • Preparation time: 20 mins
  • Cooking time: 10 mins

McVitie's Recipes This recipe has been kindly provided by McVitie's