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 rolled oats
1/4 tsp of pink 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 moulds.

For the lemon curd:
1 cup full fat coconut milk
1/4 cup lemon juice
1/4 cup maple syrup
2 tbsp cornstarch (maize starch)
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.

 

Photo & recipe courtesy of @oatmeal_stories

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