Crispy crust and a creamy lemon filling. These cute pies are perfect for your dinner when you have guest over. They look like a lot of work, but we will only need to make the lemon curd. Just get some good pastry sheet or pie crust from the store and you'll see: this is actually made in no time and very easy. Meanwhile you need some eggs for a common lemon curd recipe, we turned it into a vegan version and let it thicken up by using some corn starch.
Ingredients for 6 tartlets
For the lemon curd
30g cashew butter
80g happy maple syrup Goût Riche
100g water
lemon juice from 2 lemons
zest from 1 lemon
8g corn starch
60g butter (vegan or regular)
1 pinch of curcuma
For the crust
1 pastry sheet
How to
Preheat your oven to 190°C.
Roll out the pastry sheet and cut it into small circles to fit mini muffin molds or tins.
Butter and flour the moulds then press the pastry circles into the molds.
Prick the pastry bottoms with a fork and bake in the preheated oven for 15 minutes, or until lightly golden.
While the pastry is baking, prepare the lemon curd by combining the cashew butter, maple syrup, water, lemon juice, curcuma and lemon zest in a small saucepan. Whisk together until well combined.
Add the corn flour to the mixture and whisk until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to boil.
Reduce the heat to low and continue cooking, whisking constantly, for 2-3 minutes or until the mixture gets thicker.
Remove the saucepan from the heat and stir in the vegan butter or regular butter until it is fully melted and incorporated.
Spoon or pour the lemon curd into the pastry cups and smooth the tops.
Let them cool in the fridge for 1 hour.
Once cooled, serve the mini lemon curd tartlets and enjoy!