Vegan Mini Lemon Tarts (Gluten-Free) #recipeoftheday #easyrecipe #recipeshorts #dessertrecipe

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Издатель May 21, 2024

Ingredients
Crust
1-1/4 cups almond flour
2.1 oz. potato starch
1 oz. desiccated coconut or 6.3 oz. of almond flour
3 Tbsp. brown rice flour
3-1/2 Tbsp. maple syrup
3 Tbsp. olive oil (Note: olive oil makes crust flaky and cannot be substituted with other vegetable oils)
Pinch Himalayan pink salt
Lemon curd filling
10.4 fl. oz. (320 ml) coconut cream
6 Tbsp. maple syrup (add more, if desired)
1/4 cup fresh lemon juice
1 tsp. vanilla extract
4 tsp. corn starch
Pinch turmeric for color
Zest of 1 lemon
Instructions
Preheat oven to 340 degrees F.
In mixing bowl, combine dry ingredients. Add olive oil and maple syrup and, using spatula, gradually incorporate wet ingredients into dry until moisture is absorbed.
Knead mixture by hand until it reaches desired texture. (Note: If dough feels too dry, add water gradually, one teaspoon at a time.)
Shape dough into smooth ball.
Place parchment paper on counter and set dough in center. With rolling pin, roll dough out to about 1/6-inch thickness, then cut it into 12 3-inch circles. (Note: Any remaining dough can be cut into shapes and baked to make cookies.)
Lightly grease 12-well muffin pan. Slide circles of pastry dough into 12 wells and press each down gently into sides and bottom with fingers to remove air. If dough breaks, just press it down with fingers. Prick bottom of each with fork.
Bake 10-13 minutes until lightly browned. (Note: Baking time may vary depending on thickness of dough and material of muffin pan. Be careful not to burn them.)
Let crusts cool and remove from pan onto plate or flat-bottomed container.
In saucepan, combine all ingredients for lemon curd and whisk well. Bring to boil, reduce heat and simmer, stirring, 2-3 minutes.
Pour curd into prepared crusts and refrigerate to chill at least 1 hour. Serve same day.