Lemon Tartlets With Oatmeal Cookie Crust
[Vegan, Gluten-Free]

To Make the Oatmeal Cookie Crust:

1. Preheat the oven to 350°F.
2. While the oven is preheating, make the tartlet crust.
3. Place all crust ingredients in a food processor and pulse until crust sticks together well.
4. Press crust evenly amongst 4 tartlet molds, making sure to press up into the edges of the mold with a little less crust in the middle (you are leaving room for the filling here).
5. Bake for 10 minutes, or until crust is lightly golden.
6. Remove baked crust from the oven and let cool for at least 30 minutes.
7. While the crust is cooling, make the lemon curd.

To Make the Lemon Curd:

1. Place coconut cream, lemon juice, and agave nectar in a medium-sized saucepan and warm over medium heat until the mixture is well combined. Stir frequently.
2. Next, add the cornstarch and coconut milk, stirring continuously until the curd is thickened.
3. Add turmeric powder for color and mix well.
4. Remove the curd from the heat.

To Assemble:

1. Pour lemon curd evenly between the 4 prepared tartlet crusts.
2. Place on an even surface and cool tartlets in the refrigerator for at least an hour. You can cut time in half by placing tartlets in the freezer for 30 minutes.
3. Remove tartlets from the refrigerator/freezer and sit for about 10-15 minutes on your kitchen counter.
4. Top with fresh blueberries and lemon zest as desired.