Easy Vegan Lemon Tarts
Ingredients
Pastry crust
- 1 cup (150gr) Plain Flour
- 1/2 cup (50gr) Almond Meal
- 1 tbsp (10gr) Icing Sugar
- 2/3 cup (100gr) Coconut Oil
- 1/4 cup (60ml) Cold Water
Vegan lemon curd
- 3/4 cup (175ml) Lemon Juice – approx. 4 small lemons
- 1 cup (220ml) Coconut Cream
- 4 tbsp (60gr) Caster Sugar
- 2 tbsp (15gr) Cornstarch
- 1 1/2 teasp. (3gr) Agar Agar Powder
Preparation
Combine dry ingredients for pastry crust and cut in coconut oil until crumbly
Add cold water to pastry mixture to form dough, chill for 30 minutes
Roll out dough and line tart tins, then bake at 180°C for 15-20 minutes until golden
For lemon curd, mix all ingredients in a saucepan and heat gently, stirring until thickened
Cool lemon curd slightly, then fill baked tart shells and refrigerate for at least 2 hours to set
