• Issy

Vegan Lemon Tartelettes

Updated: Apr 8

This recipe is one of my personal favorites. These vegan tartelettes are super fresh and addictive! Easy to make, this is another guilt-free dessert.

Lemon tarts are a French classic. Significant amounts of sugar are used to balance out the tartness of the lemon, whereas egg yolks and butter contribute to the fat content of the tart. In this recipe, not only is the refined sugar omitted, but the tart is also made without any animal products. To recreate the texture of the lemon curd, I used a secret ingredient - soaked raw cashews. The yellow lemon color is given by the turmeric powder, another key ingredient in this recipe.


Ingredients:


For the crust:

For the vegan lemon curd:

  • 1/2 cup raw cashews

  • 100 ml full-fat coconut milk (or coconut cream)

  • 3 tbsp maple syrup

  • juice of one and a half lemons

  • zest of 1 lemon

  • 1 tsp turmeric powder

For the topping:

  • raspberries

  • strawberries

  • fresh mint


Preparation:


For the crust:

  • Use the crust recipe for my Chocolate Orange Mini Tarts.

  • Option - you can omit the cacao powder.

  • Tip - replace half of the almond flour with oat flour to prevent the vegan lemon curd from soaking too much into the crust.

For the vegan lemon curd:

  1. Soak the cashews in warm water for at least 2 hours (best overnight).

  2. Drain the cashews of the water and place them in a blender.

  3. Add the rest of the ingredients for the vegan lemon curd and process. Keep processing until you end up with a smooth consistency.

  4. Pour the vegan lemon curd on top of the cooled crusts and refrigerate.

  5. Once the curd sets, decorate with fresh fruit and have a bite!

Serves 4 (12 cm) mini tarts.



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Christina (Issy)

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