Lemon Tartlets

• servings: 5 servings
• active time: 30 minutes
• total time: 2 hours 10 minutes

Ingredients

1 1/3 c flour

2 tsp Maple syrup

1 stick (1/2 c) vegan butter (chilled)

4-5 tbsp ice cold water

3/4 c almond milk

1/2 c coconut cream (solid part from the can of coconut milk)

5 tbsp Maple syrup

2 lemons (juiced)

2 tbsp lemon zest

2 tbsp cornstarch

1/2 tsp agar powder

1/2 tsp yellow food coloring (optional)

3 tbsp aquafaba (liquid from the can of chickpeas)

7 tbsp organic powdered sugar

1 tsp lemon juice

Directions

To make the dough for the vegan tartlets

In a bowl of food processor add flour, Maple syrup and vegan butter. Pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add 4 tbsp of water and process for 5-7 seconds until the dough starts to pull away from the walls.If after 7 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.

Gather the dough into a ball, then flatten into a disk. Cover the dough with a plastic wrap and refrigerate for 30 minutes.

Remove the dough from the fridge and discard the plastic wrap. Lightly sprinkle your working surface with some flour and roll out the dough to ¼ inch thick. Using a 6-inch cookie cutter cut out the dough circles.

Place the circles of dough into 5 tartlet molds. Press excess toward the outside edge. Use your fingers to press the pastry dough in the flutes and create an even edge all around. Prick a crust with a fork. Place the tartlet shells in a freezer for 30 minutes.

Preheat the oven to 350 F. Remove tartlet shells from the freezer and bake for 30 minutes until the edges are golden brown.

To make the lemon curd

In a medium pot combine almond milk, coconut cream and Maple syrup. Bring to a gentle simmer stirring occasionally.In a small bowl whisk lemon juice, zest, cornstarch, agar powder and yellow food coloring.

Add the mixture of lemon juice and agar to a pot with almond milk and continue to whisk until the sauce thickens and no lumps remain. As soon as the sauce starts to bubble, remove the pot from the heat.

Divide the lemon sauce among the vegan tartlet shells and leave on the counter to set for about 1 hour. Then transfer to the fridge to cool for 2-3 hours.

To make the aquafaba meringue

Using a hand mixer, beat aquafaba and powdered sugar until soft peaks, 3 to 5 minutes. Add lemon juice and continue beating for 1 minute.

Fill a piping bag fitted with an open star pastry tip (#32) with a meringue and pipe small stars on each vegan tartlet. You can either fill out the whole area of a tartlet or pipe just in few spots.

Using a kitchen blow torch, lightly caramelize the meringue tops. The vegan lemon tartlets are ready to be served.

Nutrition

• Serving Size: 1 tartlet
• Calories: 479 kcal
• Total Fat: 24.5 g
• Saturated Fat: 11 g
• Sodium: 221 mg
• Total Carbohydrate: 59.8 g
• Dietary Fiber: 1.8 g
• Total Sugars: 28 g
• Protein: 5.4 g