These naturally colored, plant-based lemon curd tarts from the Eat the Rainbow: Vegan Recipes Made with Love cookbook are filled with the bright and tangy flavors of fresh lemon. Another natural way to make these tarts yellow-hued is by using saffron, so if desired, you can try subbing turmeric for a small pinch of saffron threads.
What you need:
For the date and buckwheat crust:
2¾ cups buckwheat
¾ cup pitted dates
3 tablespoons solid coconut oil, plus extra for greasing
⅓ cup water
For the curd:
3 tablespoons maple syrup
3 tablespoons coconut oil, unmelted
1 teaspoon vanilla extract
1 cup canned full-fat coconut milk
Zest and juice of 2 lemons
¼ teaspoon ground turmeric
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon agar agar powder
For the topping:
1 tablespoon lemon rind strips
¼ cup toasted flaked coconut
2 thin slices of lemon, cut into tiny segments
6 mini heart-shaped tart tins
Eat the Rainbow
What you do:
1. For the crust, into a food processor, add buckwheat and blend into a rough flour. Add dates and coconut oil, pulsing until combined. Add water, one tablespoon at a time, until a dough is formed.
2. Grease tart tins with a little coconut oil and press dough evenly into tins. Let chill in freezer.
For the curd, into a small saucepan, add maple syrup, coconut oil, vanilla, and coconut milk, and bring to a gentle simmer. Add lemon zest, juice, and turmeric.
3. In a small bowl, mix cornstarch with 3 tablespoons cold water to form a paste. While curd is gently simmering, pour in paste, stirring continuously. Add agar agar and simmer for another 3 minutes, until the consistency of a thick custard is achieved. Remove from heat and let cool for 5 minutes.
4. Remove tart shells from freezer. Into tart shells, pour curd mixture and set in refrigerator to chill for 1 hour, or until top has set. To serve, top with lemon rind, toasted coconut, and lemon slices.