Lemon and lucuma tart

Every now and then I come across a new ingredient that seems to find its way into all my menus. Lucuma powder is one such, lending its unique flavour to muesli, fruit juice and plant milks, and giving a simple lemon tart a new twist.


The lucuma is a subtropical fruit that grows in the Andes. Peruvians adore it, and reportedly use it to make an ice cream that rivals vanilla in popularity. The powder is available from the Bar des Artisans–Voy Alimento in Paris, a cheery vegan eatery a short walk from the Gare de l’Est that sells loads of other original, healthy and ethical food products.

The cream filling is adapted from Fran Costigan’s book, "Great Good Desserts Naturally", a recent arrival in my kitchen that is quickly becoming a firm favourite.

This tart is rather reminiscent of an American cheesecake. Given the date, I couldn’t resist taking some cherries out of the freezer to decorate it, but you could also use candied lemon peel or grated chocolate.

Tarte citron-lucuma

For the tart shell:

250 g (8 oz) wheatmeal flour (or a mix of white and wholemeal)
A pinch of salt
125 g (4 oz) vegetable margarine
1 tbs cane sugar (optional)

For the filling:

400 g (1 lb) silken tofu
60 ml (3 fl oz) cashew nut butter
50 ml (2 fl oz) maple syrup
40 g (1½ oz) cane sugar
½ tsp salt
Juice and grated zest of a large lemon
2 tsp lucuma powder

First prepare the filling. Put all the ingredients in a food processor and mix to a smooth cream. Transfer the filling to a clean bowl, cover with cling film and put in the fridge for at least three hours.

For the pastry, stir the salt into the flour and rub in the margarine until the mixture looks like fine breadcrumbs. Add the sugar if you’re using it, then stir in just enough cold water to form a ball. Leave to rest for about half an hour.

Heat the oven to 200°C (Gas 6). Roll out the pastry gently and use it to line a 22 cm (9 in) tart tin. Prick the base all over with a fork and bake for 20 minutes. Leave the shell to cool completely before spooning in the filling, which will have had time to thicken up a bit.

* 23 rue des Vinaigriers, 75010 Paris.

7 Responses to “Lemon and lucuma tart”

  1. Thank you so much for posting this very clever adaption a dessert in my first baking book. I am delighted you are enjoying it. Happy Valentine’s Day to you.
    BTW, there is a pastry chef living and working in Paris, right now in my Vegan Baking Boot Camp!

  2. Pauline says:

    Hello Fran, and thanks for your kind comments. Vegan Baking Boot Camp must be a lot of fun!

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