Tarte au citron et à l’orange (no-bake)
As we continue our journey into French cuisine with a vegan twist, today I present a reimagined version of the classic tarte au citron, enhanced with a touch of orange for more natural sweetness. The tarte au citron is a cake that I’ve cherished deeply from my dairy-eating days, and now, I’ve crafted a version that is not only vegan but also lighter. The addition of orange juice not only balances the tartness of the lemon but also reduces the need for additional sweeteners, allowing the natural flavors to shine through. The base, made from simple crumbled unsweetened cookies, agave syrup, plant butter and cinnamon, offers a satisfying crunch without the heaviness of traditional tarte pastry.
This is a no-bake cake that doesn’t use any nuts (such as cashews) or coconut milk.
In this version, I’ve opted for homemade cream cheese, but feel free to use store-bought alternatives to save time without compromising on taste. The use of agar agar ensures the citron layer sets beautifully, creating a silky, smooth, but firm texture. Unlike the traditional tarte au citron, which is often rich with sugar, cream, and butter, this vegan version feels incredibly light in the stomach. It’s the perfect summer cake for those who prefer a lighter treat, whether for dietary reasons or simply to enjoy a refreshing dessert that doesn’t weigh you down.
Much love!
What do we need to make Tarte au citron et à l’orange?
Tarte au citron et à l’orange (no-bake)
Equipment
- 1 blending device
- 1 cheese cloth and sieve if using homemade cream cheese
Ingredients
For the homemade vegan cream cheese (optional)
- 1,5 l bio soy milk, almond milk or oat milk
- 5-7 tbsp lemon juice
For the crust
- 2 cups crackers (unsweetened) or cookies if already sweet, you can reduce the amount of agave!
- 1,5 tbsp plant butter alternative: coconut oil
- 2 tbsp agave syrup
- 3/4 tsp cinnamon
- 2 tbsp orange juice or water
For the citrus layer
- 1+1/3 cups vegan cream cheese either homemade or storebought
- 1 lemon juice and zest
- 1 orange juice (and zest = optional)
- ca. 5 tbsp agave syrup
- 1 packet agar agar powder 2 g for a nice and firm layer, or just a little bit less for a more creamy layer
Instructions
Prepare the vegan cream cheese
- Bring the milk to a boil. Reduce the heat to minimum.Add the lemon juice. Stir. It should now curdle (make lumps). You need to see if the milk needs some more lemon juice or not. It should have clearly seperated (the whey from the proteins).
- Let it sit for up to 30 minutes. Then pour it into a cheese cloth, laid in a sieve, or in a clothed coned sieve, and let the liquid drop down. It may require some patience, some encouraging of the liquid to drop by pulling the cloth up at the edges, scratching the firm part off the inner part of the cloth to give better way for the whey to find its way through.
- Once you gained a nice creamy consistency in your cloth, you can transfer the cream cheese into a bowl.
Prepare the crust
- Prepare the tin. Line the bottom of the tin with cling film.
- Blend all the ingredients together to get a nice crust mixture.
- Press the mixture onto the bottom of the tin and place it into the freezer.
Prepare the citrus layer
- Blend the cream cheese, the lemon juice and zest and the agave syrup until smooth.
- Bring the orange juice and the agar agar to a boil, stirring constantly. It should have simmered at least shortly to activate the firming up power of the agar agar alge powder. Quickly add the mixture to the cream and blend shortly. Adjust with more agave if it is not sweet enough to your taste. It should still be nicely sour though, as we are making a lemon tarte 😉
Assemble
- Take the crust out of the freezer. Pour the cream on top, shake the tin to even the surface and let the cake set in the freezer (if serving it later, it usually sets in 30 minutes to 1 hour maximum) or into the fridge (for serving the next day = recommended).