"Lemon curd tartlets π
I love lemon desserts and I personally think they can be enjoyed every time of the year π
That's why I'm taking a break from typical fall recipes to indulge into this zesty goodness πππ
The tartlets are made using my favorite, healthy tart crust recipe, and filled with easy vegan lemon curd."
Lemon Curd Tartlets
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 10-12
Recipe Card
ingredients
For the 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
ingredients
For the filling
- 1 cup full fat coconut milk
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 2 tablespoons cornstarch
Method
Step 1
Preheat oven to 350ΒΊF.
Step 2
Make the crust: add the almonds, cashews, coconut, oats and salt to a food processor. Pulse until a rough flour like consistency is reached.
Step 3
With the processor running, slowly add the coconut oil, maple syrup and water to form a dough.
Step 4
Press the dough into silicone or lightly greased tin muffin molds, forming a tart shell in each. Bake for 10-12 minutes or until golden brown. Allow to cool completely before removing from the molds.
Step 5
Make the lemon curd: In a saucepan over low heat, whisk together the coconut milk, lemon juice, maple syrup and cornstarch. Bring to a simmer and cook for 2-3 minutes or until thickened, whisking constantly. Let cool slightly and transfer to baked tart shells.