These naturally coloured, plant-based lemon curd tarts from the Eat the Rainbow: Vegan Recipes Made with Love cookbook are stuffed with the intense and tangy flavors of contemporary lemon. One other pure solution to make these tarts yellow-hued is by utilizing saffron, so if desired, you’ll be able to attempt subbing turmeric for a small pinch of saffron threads.
What you want:
For the date and buckwheat crust:
2¾ cups buckwheat
¾ cup pitted dates
3 tablespoons strong coconut oil, plus further for greasing
â…“ cup water
For the curd:
3 tablespoons maple syrup
3 tablespoons coconut oil, unmelted
1 teaspoon vanilla extract
1 cup canned full-fat coconut milk
Zest and juice of two lemons
¼ teaspoon floor turmeric
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon agar agar powder
For the topping:
1 tablespoon lemon rind strips
¼ cup toasted flaked coconut
2 skinny slices of lemon, minimize into tiny segments
Tools wanted:
6 mini heart-shaped tart tins
 Eat the Rainbow
What you do:
- For the crust, right into a meals processor, add buckwheat and mix right into a tough flour. Add dates and coconut oil, pulsing till mixed. Add water, one tablespoon at a time, till a dough is shaped.Â
- Grease tart tins with somewhat coconut oil and press dough evenly into tins. Let chill in freezer.
- For the curd, right into a small saucepan, add maple syrup, coconut oil, vanilla, and coconut milk, and produce to a mild simmer. Add lemon zest, juice, and turmeric.
- In a small bowl, combine cornstarch with 3 tablespoons chilly water to type a paste. Whereas curd is gently simmering, pour in paste, stirring repeatedly. Add agar agar and simmer for an additional 3 minutes, till the consistency of a thick custard is achieved. Take away from warmth and let cool for five minutes.
- Take away tart shells from freezer. Into tart shells, pour curd combination and set in fridge to sit back for 1 hour, or till high has set. To serve, high with lemon rind, toasted coconut, and lemon slices.
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