Vegan Lemon Tarts

These tarts are so light and full of flavor, made using Califia Farms Unsweetened Vanilla Almond Milk. The almond milk creates a creamy texture (minus the cream), and the vanilla adds natural sweetness.

Prep Time: 5 minutes
Cooking Time: 20 minutes
Serves: 6

Method

1. Preheat oven to 325F.
2. Combine all dry base ingredients in a large mixing bowl. 
3. Then add maple syrup, coconut butter, and coconut oil, mix until it starts to stick together. 
4. Press into the base of 6 greased mini tartlet cases.  
5. Place in the oven and bake for 15-20 minutes. Allow to cool completely. 
6. Whilst cooling, prepare the lemon filling. Place almond milk, agar-agar, maple syrup, and arrowroot flour in a heavy-based saucepan. Bring to a boil and simmer for ten minutes, stirring occasionally.
   
7. Allow to cool, stirring frequently, ensuring the mixture does not set. 
8. Place coconut yogurt, lemon juice/zest, and almond milk mixture into a high-speed blender, blend for 30 seconds.  
9. Pour into tart cases and place in the fridge to set for 2-3 hours.