Lemon Tarts Recipe
By Lena's Vegan Living
🔪Prep Time: 40 mins
👩🍳Cook Time: 15 mins
1 cup of almond flour
1 cup of quinoa flakes
½ cup of ground sunflower seeds
¼ cup of unrefined coconut oil melted above the steam in double boiler
¼ cup maple syrup
2 tsp pure vanilla extract
Pinch of Himalayan pink salt
400 ml of fat coconut milk 1 can, room temperature
2 tbsp arrow root powder
¼ cup maple syrup
1 tsp pure vanilla extract
½ tsp turmeric powder for color
½ cup lemon juice fresh squeezed
1 cup of Swerve sweetener
¼ tsp of cream of tartar
3/4 cup of aquafaba chilled liquid from canned chickpeas
1 tsp pure vanilla extract preferably powder
2Line your pans with parchment paper. Brush the bottom with oil first to help the paper stick on.
3Measure 5tbsp or mini ice cream scoops of the mixture per tart.
4While wearing surgical gloves, press down the mixture until perfectly flat. Create a rim and remove the overlapping crumbs. Press down to make the edge smooth. If you don’t have gloves, you can use plastic wrap.
5Preheat oven to 350F, 200C.
6Place small piece of parchment paper in the centre of each tart and fill with beans or baking pie beads.
7Bake for 15 minutes.
8When ready, let it cool down for at least 30 minutes before you fill them with custard.
10Mix all the ingredients except lemon juice and whisk well.
11Bring it to a boil, whisk again and take it off the heat.
12Add lemon juice and whisk thoroughly.
13Transfer the custard to a measuring pitcher and fill your tarts.
14Place them into a refrigerator for 8 hours or overnight.
16In a small bowl, mix cream of tartar with Swerve sweetener and set aside.
17Pour aquafaba into a large bowl or standing mixer and whisk full speed util thick and fluffy. It takes about 10 to 15 minutes.
18Gradually start adding the sweetener mixture measuring about ¼ cup each time and continue whisking.
19Add vanilla powder at the end and whisk couple minutes longer.
20Remove your tarts from the pans. It should be easy, by pushing the bottom upwards.
21Fill your piping bag and decorate each tart.
22By using butane torch, lightly toast meringue on your tarts.
23Yu may decorate with slices of lemon and mint leaves.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.