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 teaspoon sea salt
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 tablespoon cold water
Lemon curd
- 1 cup full fat coconut milk
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 2 tablespoons cornstarch
Preparation
Add almonds, cashews, coconut, oats, and salt to a food processor and blitz until rough flour consistency.
While blending, slowly add coconut oil, maple syrup, and water.
Press the dough into silicone or 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 for the lemon curd 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 the baked crusts.
