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Vegan Lemon Tarts

Healthy Luxe with Califia Farms

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.

Base

1 1/2 cups spelt or all–purpose gluten free flour

1/2 cup desiccated coconut 

1/4 cup pure maple syrup

1/4 cup melted coconut butter

2 tbsp coconut oil 

1 tsp vanilla essence

1/4 cup cold water 

 

Filling

1 cup Califia Farms Vanilla Almond milk 

1/4 tsp agar-agar

2 tbsp maple syrup

2 tsp arrowroot flour (or tapioca)

1/4 cup lemon juice

2 tbsp lemon zest

1 cup coconut yogurt

 

Serves 6

  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. 

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