Vegan Lemon Curd Tartlets
Ingredients
Crust
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup shredded coconut
- 1/2 cup oats
- 1/4 tsp sea salt
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tbsp cold water
Lemon curd
- 1 cup full fat coconut milk
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 2 tbsp cornstarch
Preparation
Crust
Add almonds, cashews, coconut, oats and salt to a food processor.
Blitz until rough flour consistency.
While blending, slowly add coconut oil, maple syrup and water.
Press the dough into silicone or regular lightly greased muffin molds, forming cup shapes with fingers.
Bake at 175C for 10-12 minutes or until golden brown.
Leave to cool completely before removing from the molds.
Lemon curd
Add all ingredients to a saucepan and whisk well.
Bring to a simmer and let cook over low heat for 2-3 minutes or until thickened, whisking continuously.
Let cool before transferring to baked crusts.
Assembly
Fill the cooled crusts with the lemon curd.
