Vegan Gluten-Free Lemon Curd Tart
Ingredients
Crust
- 2 cups buckwheat
- 1 tsp maca powder
- 1 cup dates, pitted
- 3 tbsp coconut oil
- 75ml water
Curd
- 3 tbsp maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla
- 1 cup canned coconut milk
- Juice of 2-3 lemons
- 1/4 - 1/2 tsp turmeric
- 3 tbsp cornflour
- 3 tbsp water
Toppings
- Lemon rind
- 2 slices of lemon, sliced into tiny segments
- Toasted coconut
Preparation
Prepare crust by blending buckwheat to a rough flour in a food processor.
Add in maca, dates and coconut oil, pulsing until combined.
Add water a tablespoon at a time until a dough is formed. It should stick together easily.
Grease tart tins with a little coconut oil and press the dough into the tins. Set aside to chill.
Add maple syrup, coconut oil, vanilla and coconut milk to a small pan and bring to a gentle simmer.
Add in the juice of 2 lemons and 1/2 teaspoon turmeric. Taste and add more lemon if you like.
In a small dish, mix cornflour with 3 tablespoons cold water to form a paste.
While the curd is simmering, pour in the cornflour paste, stirring as you pour. The mixture should thicken after a minute or two.
Once thickened, take off the heat and allow to cool for a minute.
Pour spoons of lemon coconut curd into chilled tart shells and pop back into the fridge to set.
Top with lemon rind, toasted coconut and little lemon slices.
