Desserts, RECIPES

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
  • ¬ľ 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 ūüôā

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

Desserts, RECIPES

Lemon Cupcakes with Lemon Buttercream

Follow Peas & Peace

*Makes 12

INGREDIENTS

For batter

  • 1 1/2 cups of all purpose flour
  • 1/3 cup + 1 tbsp of granulated sugar
  • 2 tsp baking powder
  • 1/2 cup of soya milk
  • 1/3 cup of canola oil
  • Juice and zest of 1 lemon
  • 1/4 tsp of pure vanilla extract
  • A pinch of salt

For buttercream

  • 1 cup of vegan butter at room temperature
  • 2 cups of icing sugar
  • 1/2 tsp of lemon extract

INSTRUCTIONS

Preheat oven at 350 F and line your muffin tin

Batter:

In a bowl, whisk all batter ingredients until smooth

use a 4 1/2 inch scooper and divide batter into your muffin tin

Bake for 20 min or until toohtpick comes out clean

Let your cupcakes cool down completely before adding the buttercream

Buttercream:

Whisk butter with sugar until fluffy. Add lemon extract and whisk again. Pour the buttercream into a piping bag and place in fridge to set the butter, approximatively 15 minutes.

Decorate & add toppings of your choice, sprinkles, fruit, flowers !

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Blueberry Scones

Ingredients 

2 cups of all purpose flour
1 tablespoon of baking powder
1 tablespoon of ground flax seeds
1/2 cup of granulated sugar
8 tablespoons of cold vegan butter
3/4 cup of unsweetened almond milk
1 teaspoon of pure vanilla extract
1 cup of frozen blueberries

For the glazing

1 cup of icing sugar
2 tablespoons of unsweetened almond milk
1/2 teaspoon of pure vanilla extract

Instructions for the scones

Preheat the oven to 400 degrees F and line a large baking sheet with a silicone mat.

In a large bowl, mixtogether the flour, baking powder, ground flaxseeds and sugar.

Add the cold vegan butter, and use a pastry cutter or fork to blend the butter into the dry ingredients until it ressembles coarse crumbs.

Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries. 

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands into a 1 inch thick circle.

Using a pizza dough cutter or large well sharpened knife, cut it into 8 pièces, like you would a pizza.

Place the scones side by side onto the baking sheet and bake for 20 minutes or until lightly golden brown on top.

For the glazing

Combine the icing sugar, milk and vanilla in a small bowl and whisk until smooth.

Let the scones cool for 30 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.

Oh so delicious !

Desserts, RECIPES

Cr√®me Br√Ľl√©e

*Makes 2

Ingredients:

13.5 oz/ 400 ml can of coconut cream
1 tbsp of arrowroot powder (If you dont have use cornstarch)
1/4 cup of granulated sugar
1/4 cup raw cashews
1 tsp of nutritional yeast
1 tsp of vanilla extract
A pinch of turmeric to give it a little colouring

+ 4 tbsp of granulated sugar for the topping

Instructions:

Combine the coconut cream, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer over medium heat, keep on stirring during this process (About 5 minutes). Remove from heat.


Add the cream mixture to a high speed blender. Add the nutritional yeast, vanilla, and turmeric. Blend until creamy and no lumps.


Pour the cream into four 4 inch ramekins (or 8 smaller ramequins). Let cool and place in the fridge to set overnight.


Before serving, sprinkle the top of each ramequin with 1 tablespoon granulated sugar (Make sure there are no lumps in the sugar) and make sure the entire surface of cream has sugar over it (Simply shake it sideways and it will even out). Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let cool and serve immediately or let cool, cover and refrigerate (Maximum 3 days).

Cristina for Peas & Peace ūüôā

Desserts, RECIPES

Lemon-Almond Meal Bites

*Gluten Free

Makes 8 portions

For the Bites

  • 2 cups almond meal
  • dash salt
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • Zest of 1 lemon
  • 1/4 cup unsweetened almond milk
  • 2 tbsp agave 

For the glaze:

  • 1/2 cup powdered (Icing) sugar
  • 1 tsp of vanilla extract
  • 1 tbsp fresh lemon juice

Sprinkled with fine rock sugar (Optional)

Directions:

  1. Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
  2. In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
  3. Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate them. Bake for 11 minutes or until golden. Transfer to a wire rack and let cool completely.
  4. To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla extract. Slowly add in lemon juice mixing constantly, make sure to only add a small amount of juice at a time.until you have reached your desired consistency. Use a pastry brush to brush glaze over cooled bites, give them one coat, let dry, recoat, let dry and so on until you have no more glaze left. Serve immediately, or store in an airtight container for up to 1 week.

Enjoy !

Cristina for Peas & Peace