Cherry Little Lemon Tarts with Buckwheat Crust and Vegan Lemon Curd
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 the crust by blending buckwheat to a rough flour in a food processor.
Add maca powder, pitted dates, and coconut oil to the food processor. Pulse until combined.
Gradually add water, a tablespoon at a time, until a dough forms. It should easily stick together.
Grease tart tins with a little coconut oil and press the dough into the tins. Set aside to chill.
In a small pan, combine maple syrup, coconut oil, vanilla, and canned coconut milk. Gently simmer the mixture.
Add the juice of 2 lemons and 1/2 tsp turmeric to the simmering mixture. Adjust the lemon juice to taste.
In a separate dish, mix cornflour with 3 tbsp cold water to form a paste.
While the curd is simmering, pour the cornflour paste into the pan, stirring as you pour. The mixture will thicken.
Once thickened, remove the curd from heat and allow it to cool slightly.
Spoon the lemon coconut curd into the chilled tart shells and refrigerate to set.
Top the tarts with lemon rind, sliced lemon segments, and toasted coconut.