Vegan Lemon Tarts

Healthy Luxe with Califia Farms

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

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

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Ingredients

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
Prep Time: 5 minutes
Cooking Time: 20 minutes

Method

Preheat oven to 160 degrees C.
Combine all dry base ingredients in a large mixing bowl.
Then add maple syrup, coconut butter and coconut oil, mix until it starts to stick together.
Press into the base of 6 greased mini tartlet cases. 
Place in the oven and bake for 15-20 minutes. Allow to cool completely.
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.
Allow to cool, stirring frequently, ensuring mixture does not set.
Place coconut yogurt, lemon juice / zest and almond milk mixture into high speed blender, blend for 30 seconds. 
Pour into tart cases and place in the fridge to set for 2-3 hours.