Can I make the graham cracker crust gluten-free?

Yes, the recipe specifically uses almond meal/flour and suggests making gluten-free graham crackers, ensuring the crust is naturally gluten-free.

What's the best way to ensure my coconut cream whips properly?

To ensure proper whipping, the recipe specifies using one can of coconut cream that has been chilled overnight.

How do I prevent the tart crust from bulging during baking?

If the crust begins to bulge during baking, you may need to use a spoon to press down the base to keep it flat.

Can I prepare any components of these tartlets in advance?

Yes, both the lemon curd and the crust need to be cooled completely before assembly, making them suitable for preparing ahead of time.

9 years ago

Lemon Curd Blueberry Tartlets
[Vegan, Gluten-Free]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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Six mini lemon curd blueberry tartlets in a tart pan, each with a golden crust, bright yellow lemon curd, topped with white whipped coconut cream and fresh blue blueberries.

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Discover more recipes with these ingredients

Lemon Curd Blueberry Tartlets [Vegan, Gluten-Free]

569

Dairy Free

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.

Ingredients You Need for Lemon Curd Blueberry Tartlets [Vegan, Gluten-Free]

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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How to Prepare Lemon Curd Blueberry Tartlets [Vegan, Gluten-Free]

To Make the Lemon Curd:

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

To Make the Crust:

Combine all ingredients in a food processor until are all mixed up. Preheat oven to 325°F.
Divide the crust into 6 mini tart shells and press the dough firmly into the bottom and up the sides of the tart shell.
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.
Let them cool completely before using.

To Assemble the Tarts:

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.