Lemon Curd Tartlets
Lemon Curd is one of the delights that those on a vegan diet could miss terribly. The good news is that plant based lemon curd is even nicer than its egg based cousin.
Vegan Margarine 480
Creamed Coconut 125g
Caster Sugar 500g
Soya or Coconut Milk 1ltr
Plain Flour 500g
Self Raising Flour 500g
Oven Temp 130 C.
Plain Flour 500g
Vegan Margarine 400g
Mix both ingredients until they come together as a dough. Wrap in greaseproof paper and put in the fridge until needed.
Grate the rind and extract the juice of 6 Lemons
Place Juice and Rind of Lemon in a saucepan with 300g of Caster Sugar and bring to the boil.
Simmer for 3 minutes to make a sugar syrup.
Add in 125g of Creamed Coconut with 80g of Margarine and stir until dissolved (about 5 mins). Make sure
it does not stick to the end of the pot. Put the Lemon Curd into a jug to cool. When it is cool put in the
fridge until cold.
In a bowl take 200ml of Milk (Coconut, Soya, or any plant milk). Add a table spoon of cider vinegar and
allow the milk to curdle.
Place Margarine and Sugar in a mixer. Beat until Fluffy.
Add Self Raising Flour.
Add Milk and whisk it in. Put aside as much sponge as you want for Tarts.
For Lemon Tarts, have the wet and dry Sponge ingredients ready to go but do not mix until you need to fill the tart cases.
When the Tart cases are blind baked, then you mix the sponge and place a spoon full on each tart remembering that it will double in height and you have to leave enough space for Lemon Curd.
Put in the oven and bake for approx 10 minutes. It may take less time as it is a shallow layer. Look to see the top of the sponge getting dry to know when it is baked.
Remove from the oven, allow to cool for 5 minutes and spoon on some Lemon Curd allowing it to spread to the edges and fill evenly. The place in the fridge and serve cold.