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Lemon Curd Tart (Vegan) ｜ Peaceful Cuisine's Recipe Transcription
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Ingredients
- Lemon zest : 2 tablespoons
- lemon juice : 100g
- Tapioca starch : 40g
- Millet sugar : 80g
- Coconut milk : 1 can
- Oats : 100g
- almond : 40g
- Chickpea flour : 100g
- oil : 60g
- Maple syrup : 60g
Time required
40minutes
Procedure
-
1)
Make lemon curd
00:06
Peel the lemon, put the lemon zest and squeezed lemon juice, tapioca starch, sugar cane, and coconut milk in a pan, and stir constantly over low heat to bring to a boil. Strain it in a colander, put it in a jar, and store it temporarily.
-
2)
Make tart dough
04:23
In a food processor, add oats, almonds, chickpea flour, oil and maple syrup, stir and spread into small pudding molds. Bake in an oven at 180 ° C for 20 minutes.
-
3)
Fill the tart with lemon curd
07:57
Remove the baked tart from the mold and squeeze the lemon curd in the piping bag. Decorate with dried lemons and mint.
Point
The lemon zest is scraped with a special peeler.
Put the ingredients in a pan, heat them, and heat them while stirring to prevent them from burning.
If you don't have chickpea flour, you can substitute wheat flour.
When filling the tart dough into a mold, spread it well with your fingers or mold.
Lemon curd is packed in a piping bag and squeezed out.
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