These vegan lemon tarts are no bake, elegant with lavendar, high in fiber from oats and vegan, dairy-free and nutritious as well as perfect for a brunch or dessert.
Use a high-speed blender to blend up all ingredients for the shells, adding the coconut oil last. I left these rather sweet-free, more pie-crust-like, but if you want to sweeten, add some coconut sugar to taste.
Regarding easy of removal from pans, the fine grind I was able to achieve with my high speed blender made these shells very easy to remove, but an additional trick I'll share with you is to grease each tart pan with coconut oil, and dust with coconut or almond flour.
Then press the mixture into tart pans, and freeze for 30 minutes. Make sure they are firm to touch. After 30 minutes, remove tarts from pans, ready to fill. Very important step, removing the tarts from pans before you fill. I forgot that step in a first try, and it wasn't pretty.😎
Make the Lemon Tart Filling
Blend all ingredients for the lemon lavender cream. Add in the turmeric last. Just a pinch to make the mixture a lemony yellow. Blend until of uniform color.
Pour mixture into tart pans. Refrigerate tarts for at least 30 minutes before eating.
Garnish with lemon triangles, lemon rind curls, a sprinkle of lavender buds and enjoy!