Lemon and coconut tartlets

Lemon and coconut tartlets recipe

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Impress guests with these zesty tartlets from chef Derek Sarno, director of plant-based innovation at Tesco. With homemade lemon curd, nutty coconut tartlet cases and whipped coconut cream, we guarantee that these vegan treats won't be around for long! See method

  • Makes 12
  • 50 mins to prepare and 10 mins to cook, plus overnight chilling
  • 240 calories / serving
  • Freezable

Ingredients

  • 3 lemons, 2 zested, plus 90ml juice
  • 4 level tsp cornflour
  • 90g caster sugar
  • 70g coconut oil
  • ¼ tsp turmeric
  • 400g tin coconut milk
  • 75g pitted dates
  • 45g ground almonds, or macadamia nuts, blitzed until fine
  • 150g desiccated coconut
  • ¼ tsp salt
  • 45g maple syrup
  • fresh mint leaves, to garnish

Each serving contains

  • Energy

    1000kj
    240kcal
    12%
  • Fat

    17g 25%
  • Saturates

    12g 62%
  • Sugars

    15g 17%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 19.1g Protein 2.4g Fibre 0.9g

Method

RFO DerekSarno 155X255
  1. To make the lemon curd, mix half the lemon zest, the lemon juice, cornflour, 70ml water and the sugar in a small saucepan. Cook over a medium heat, stirring frequently, for 10 mins until thick.
  2. Remove from the heat and whisk in 25g coconut oil, the turmeric and 3 tbsp of the coconut milk. Transfer to a heatproof, lidded container and set aside to cool completely. Once cool, chill overnight to thicken. Cover the remaining coconut milk; chill overnight.
  3. The next day, soak the dates in hot water for 10 mins. Drain, pat dry, then roughly chop. Melt the 45g coconut oil and put in a food processor with the nuts, dates, desiccated coconut, salt and remaining lemon zest. Pulse, adding the maple syrup gradually until the mix begins to bind and is fully blended.
  4. Line a 12-hole cupcake tin with clingfilm. Divide the coconut mixture between the holes (2-3 heaped tbsp each) and press firmly around the sides to create tartlet cases, making sure to really build up the sides. Freeze for 20 mins to firm up.
  5. Meanwhile, spoon the chilled, hardened coconut cream into a mixing bowl, leaving the water in the tin (you can use this in a smoothie). Whisk for 1-2 mins until thick and fluffy.
  6. To serve, stir the lemon curd to soften, then quickly divide between the tartlets. Top with dollops of coconut cream and decorate with the mint. Store leftover tarts in the fridge for up to 2 days.

Tip: These tartlets are very delicate, so serve immediately and eat with a spoon.

Get ahead: The cases can be made ahead, wrapped in clingfilm in the moulds and frozen for up to 1 month. Make the curd up to 10 days ahead and store in an airtight container in the fridge. Whisk before using.

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