Vegan Lemon Curd Tartlets
Ingredients
- lemon curd tartlets (makes 10-12 tartlets)
- for the crust:
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup shredded coconut
- 1/2 cup oats
- 1/4 tsp of sea salt
- 2 tbsp of coconut oil
- 3 tbsp of maple syrup
- 1 tbsp of cold water
- for the lemon curd:
- 1 cup full fat coconut milk
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 2 tbsp cornstarch
Preparation
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
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 continously
Let cool before transferring to baked crusts