The adorable, summery tartlets are light, refreshing, and surprisingly easy to make. The delectable gram cracker crust is topped with a creamy lemon curd and then finished with fresh blueberries and a dollop of coconut cream. These will go over wonderfully at any party you bring them to.

Lemon Curd Blueberry Tartlets [Vegan, Gluten-Free]

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Calories

569

Serves

6

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Ingredients

For the Lemon Curd:

  • 1/2 cup lemon juice
  • 1/2 cup plus 2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup almond milk
  • 1 tablespoon vegan butter
  • 2 drops yellow food coloring

For the Crust:

  • 3 vegan graham cracker sheets (or make gluten-free graham crackers!)
  • 1 1/2 cup almond meal/flour
  • 1 tablespoon ground flax seeds
  • 2 tablespoons vegan butter
  • 1 tablespoon coconut oil

For the Toppings:

  • 1 can coconut cream, chilled overnight and whipped
  • Fresh blueberries
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Preparation

To Make the Lemon Curd:

  1. Add juice, sugar, cornstarch, and milk to a small sauce pot and whisk them over medium heat.
  2. Bring the mixture to a slight simmer and keep whisking until the mixture begins to thicken.
  3. Remove it from the heat, add the butter and food coloring, and cool it completely before using.

To Make the Crust:

  1. Combine all ingredients in a food processor until are all mixed up. Preheat oven to 325°F.
  2. Divide the crust into 6 mini tart shells and press the dough firmly into the bottom and up the sides of the tart shell.
  3. Place the tarts on a baking sheet and bake them for 10 minutes. You may need to use a spoon to press down the base if it begins to bulge. Rotate the pan and bake them for another 10 minutes.
  4. Let them cool completely before using.

To Assemble the Tarts:

  1. Add the cooled lemon curd into tart shells and top it with whipped coconut cream and blueberries.
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Nutritional Information

Per Serving: Calories: 569 | Carbs: 57 g | Fat: 36 g | Protein: 8 g | Sodium: 118 mg | Sugar: 43 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.