Vegan Lemon Curd Tartlets
Ingredients
Lemon curd
- zest of 2 lemons
- juice of 2 lemons
- 2 tbsp sugar
- 2 tbsp dairy-free milk
- 1 tsp cornflour
- 1 tsp turmeric powder
- 1/2 can coconut milk
- 2 tsp condensed coconut milk
- 1 tsp vanilla essence
- 2 tsp agar agar
Tart base
- 1 1/2 cup crushed vegan biscuits
- 1/3 cup vegan butter
Preparation
Start by making the base. Crush the biscuits into fine crumbs then pour in the melted vegan butter. Combine the two until you have a mixture that will stick together. Add more melted butter if required.
When you have your mixture ready, spoon it into the 3” or 4” tart case. Press it down with the spoon or your hands to get a nice flat surface.
Place the base in the freezer to make it easier to remove from the case.
To make the lemon curd, grate the lemons to make the zest.
Add the zest to a medium pot and juice the lemons into the pot. Add the non-dairy milk, sugar, and cornflour and mix. Slowly heat the lemon mixture on a medium heat while whisking for around 5 minutes until a thick, smooth, and yellow consistency forms.
Remove the lemon curd from the heat and set aside.
In a pan, heat coconut milk, condensed coconut milk, and vanilla essence, then stir in the lemon curd.
Once heated, add the agar powder. When the coconut milk reaches boiling point, whisk the agar. Turn off the heat and continue to whisk for another minute.
Remove the tart cases from the freezer and pour in the filling.
Leave to set for 30 minutes in the fridge or freezer.
Remove from the tin casing and decorate using fruits.
