Vegan Lemon Curd Tartlets
Ingredients
Lemon curd
- Zest of 2 lemons
- Juice of 2 lemons
- 2 tablespoons sugar
- 2 tablespoons dairy-free milk
- 1 teaspoon cornflour
- 1 teaspoon turmeric powder
- 1/2 can coconut milk
- 2 teaspoons condensed coconut milk
- 1 teaspoon vanilla essence
- 2 teaspoons agar agar
Tart base
- 1.5 cups crushed vegan biscuits
- 1/3 cup vegan butter
Preparation
Crush the biscuits into fine crumbs and pour in the melted vegan butter. Combine until the mixture sticks together, adding more butter if required.
Spoon the mixture into 3 or 4 inch tart cases and press down with a spoon or hands to create a flat surface.
Place the base in the freezer to firm up.
Grate the zest from the lemons.
Add the lemon zest to a medium pot, juice the lemons into it, and mix in the dairy-free milk, sugar, and cornflour. Heat slowly on medium heat while whisking for about 5 minutes until thick and smooth.
Remove the lemon curd from the heat and set aside.
In a pan, heat the coconut milk, condensed coconut milk, and vanilla essence, then stir in the lemon curd.
Once heated, add the agar powder. When the mixture reaches boiling point, whisk in the agar, turn off the heat, and continue whisking for another minute.
Remove the tart cases from the freezer and pour in the filling.
Allow to set for 30 minutes in the fridge or freezer.
Remove from the tart cases and decorate with fruits.
Tips
Use 3-inch tart cases for individual servings to make each tart the perfect size.
