Lemon Custard Tarts

• Makes 8 mini tarts

• You will need 4 inch tins with the removable bottom

Ingredients

Tart Shell

• 2 cups of almond flour
• 4 tbsp of coconut oil (Melted)
• 4 tbsp good grade maple syrup
• pinch of salt

a little neutral oil (any vegetable oil) to brush tins

Lemon Curd Filling

• 1 cup lemon juice (Approx 5 Lemons)
• 1 can (400 ml) of full fat coconut milk at room temperature
• ¼ cup maple syrup
• 2 tbsp cornstarch
• 1 tsp agar agar powder 
• pinch of ground turmeric for colouring

Instructions

• Brush 8 x 4 inch tins with the vegetable oil.
• Preheat oven to 350 degrees.

For the Tart Shells

• Put all crust ingredients into a blender, and blend until sticky. Press the mixture in equal portions into each mini tart tin. Bake for 15 minutes. Set on a wire rack to cool. 

For the Filling

• Pour the coconut milk into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until completely dissolved. 
• Add in maple syrup and lemon juice and simmer gently for approx 1 minute.
• Pour mixture into cooled tart shells and refrigerate for 4 hours to set. I sprinkled the tartlets with lavender, but you can certainly decorate them with your favorite topping. Coconut shavings is an idea or blueberries 🙂

If you have leftover lemon custard it can be frozen for up to 1 year without quality changes. To thaw simply transfer to the fridge. After thawing, keep in the fridge no longer than 4 weeks. When you’ll use it, simply rewarm at low heat and whisk until dissolved.

Enjoy these delicious mini tarts

Cristina for Peas & Peace