Easy Lemon Coconut Tartlets With Nut Crust
These vegan lemon mini tartlets taste as good as they look. The hearty nut crust holds the delicious lemon coconut curd filling making it a light, creamy treat.
Ingredients
Crust
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup shredded coconut
- 1/2 cup oats
- 1/4 tsp of sea salt
- 2 tbsp of coconut oil
- 3 tbsp of maple syrup
- 1 tbsp of cold water
Curd Filling
- 1 cup full fat coconut milk
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 2 tbsp cornstarch
Instructions
- Add the almonds, cashews, coconut, oats, and salt to a food processor. Blend until the mixture takes on a rough flour consistency.
- While blending, slowly add coconut oil, maple syrup, and water.
- Press the dough into silicone or regular (lightly greased) muffin molds, forming cup shapes with fingers.
- Bake at 175C/ 350F for 10-12 minutes or until golden brown. Leave the tartlet cups to cool completely in the pan before removing them from the molds.
- Add all of the lemon curd ingredients to a saucepan and whisk well with a hand mixer.
- Bring curd to a simmer and let cook over low heat for 2-3 minutes or until thickened, whisking continuously. Let the lemon curd cool completely before transferring it into the baked crusts.
- Once both the nut crust cups and the lemon curd have cooled, fill the mini tartlet with dollops of lemon curd. Top with blueberries (optional).
Nutrition
Serving: 1gCalories: 179kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gSodium: 65mgFiber: 1gSugar: 9g
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