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Lemon curd tartlets I love lemon desserts and I personally think they can be en…


Lemon curd tartlets 🍋
I love lemon desserts and I personally think they can be enjoyed every time of the year 😊
That’s why I’m taking a break from typical fall recipes to indulge into this zesty goodness 😋🍋💛
The tartlets are made using my favorite, healthy tart crust recipe, and filled with easy vegan lemon curd. As usually, I’m leaving the recipe below 👇
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Lemon curd tartlets (makes 10-12 tartlets)
For the 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
Add almonds, cashews, coconut, oats and salt to a food processor. Blitz until 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 for 10-12 minutes or until golden brown. Leave to cool completely before removing from the molds.
For the lemon curd:
1 cup full fat coconut milk
1/4 cup lemon juice
1/4 cup maple syrup
2 tbsp cornstarch
Add all ingredients to a saucepan and whisk well. Bring to a simmer and let cook over low heat for 2-3 minutes or until thickened, whisking continously. Let cool before transferring to baked crusts.
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