These easy meyer lemon tarts are dairy-free and bright with lemon flavor and a gluten-free crust that tastes like a cookie. Make these tarts as elegant personal pies or full size. Either way all you need is your blender and tins.
1canfull fat coconut milk(room temperature can, so the fat and milk aren't separated.
¼cupmaple syrup
2tablespooncornstarch
1teaspoonagar agar powder(Optional, make the filling more gel-like)
pinchof ground turmeric (optional for color)
Useful Equipment
2tart pans I used my mom's vintage tart pans here but I have linked to some that would work.
Instructions
Prep
Warm the coconut oil by setting jar in a pot of just-boiled water. Rub the tins with coconut oil, and dust with flour.Preheat oven to 350 degrees F.
Make the Tart Shells
To a blender, add crust ingredients, and blend until sticky. Press the mixture into 4-inch tart pans or one larger tart or pie pan. Bake for 15-18 minutes. Set on a wire rack and cool.
Make the Filling
Pour the coconut cream into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until agar is completely dissolved.
Add in maple syrup and lemon juice and simmer gently for 1 minute.
Pour mixture into cooled tart and refrigerate at least 4 hours to set. Top with cream and citrus slices.