Lemon Curd Tartlets by oatmeal_stories | Quick & Easy Recipe | The Feedfeed
Lemon Curd Tartlets
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"Lemon curd tartlets ๐Ÿ‹ I love lemon desserts and I personally think they can be enjoyed every time of the year ๐Ÿ˜Š That's why I'm taking a break from typical fall recipes to indulge into this zesty goodness ๐Ÿ˜‹๐Ÿ‹๐Ÿ’› The tartlets are made using my favorite, healthy tart crust recipe, and filled with easy vegan lemon curd."
-- @oatmeal_stories


A Note from Feedfeed

This little lemon tarts are simple to whip up in your food processor with a no bake lemon curd filling that's both vegan and gluten free.

Details

Prep time 10mins
Cook time 15mins
Serves or Makes: 10-12

Recipe

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

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 350ยบF.

  • 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.