These no bake lemon tarts are super easy to make and vegan friendly! Not only are they super tasty on their own but are made EVEN better by adding a white tea infused coconut cream. The coconut cream can be substituted with any plant or nut milk that takes your fancy!
This recipe makes 4 large or 8 small tartlets.
You will need tartlet moulds (I used 9cm to make 4 large tartlets)
For the base of the tart:
- ½ cup skinless almonds
- ½ cup toasted buckwheat groats
- ½ cup shredded coconut
- ¼ tsp pink Himalayan salt
- 4 tbsp maple syrup
- ¼ cup coconut flour
For the lemon curd:
- ½ cup lemon juice
- Zest of 2 organic lemons
- ¼ cup We Are Tea White Peony Tea leaves
- 1 tbsp erythirol sweetener or 3 tbsp maple syrup
- 2 tbsp corn starch
- 1 cup coconut milk (or any plant milk you fancy)
- ¼ tsp vanilla extract
- A pinch of turmeric
- ½ tsp lemon extract
For the coconut cream:
- ⅓ cup coconut oil
- 3 tbsp White Peony Tea leaves
- 2 cans chilled canned coconut milk (using the thick part from the top of the can only)
- 3 tbsp maple syrup
- ½ tsp vanilla powder or extract
For the garnish:
- 2 tsp coconut sugar
- To make the base, place the almonds, buckwheat groats, coconut and salt in a food processor and blitz until they resemble a flour consistency.
- Next add in the maple syrup and blend further until the mixture sticks together.
- Transfer the mixture into a bowl and add the coconut flour. Fold the coconut flour into the mixture kneading it with your hands until it forms a nice dough consistency.
- Cut 2 long strips of parchment paper per tartlet and place them in a cross at the bottom of each tartlet mould. This will make it really easy to lift the tarts out of the moulds when they are ready. If you are using silicone moulds, you can skip this step.
- Divide the dough into the number of tarts you are making and press it firmly and evenly around the base and edges of each tin. Set aside in the fridge.
- Place the lemon juice, lemon zest and white peony tea leaves to a saucepan and bring to a simmer. Once the mixture is simmering remove the pan from the heat and set aside to allow it to steep for about 10 minutes.
- Sieve the mixture, discarding the leaves and lemon zest. Once cooled add the liquid to your blender along with the sweetener, coconut milk, vanilla, turmeric, lemon extract and corn flour.
- Blend well until smooth and creamy.
- Transfer the mixture back to the pan and bring to the boil whilst whisking. Remove the pan from the heat and continue to whisk. If the mixture separates, don’t panic! Simply add it back to the blender and blitz until smooth again.
- Spoon the mixture into each base and place them into the fridge to set for at least an hour before adding the coconut topping.
- To soften the peony tea leaves add 3 tbsp of hot water to them for about 10 seconds. Strain the leaves and set aside, discarding the liquid.
- Place the coconut oil in a heatproof bowl and sit it on top of a pot of simmering water (double boiler). Allow the coconut oil to melt but do not boil.
- Add the softened tea leaves to the coconut oil and allow them to simmer on the lowest heat possible for about 20 minutes.
- Remove from the heat and strain the mixture, discarding the leaves. Sit the oil aside for about 10 minutes to cool.
- In a high speed blender or nutri-bullet, blend the coconut milk, maple syrup and vanilla. Slowly add in the infused oil and blitz until the mixture is smooth and creamy.
- Transfer the coconut cream to a metal bowl and place in the freezer for 5-10 minutes. Remove from the freezer and stir well with a fork to break up any lumps. The mixture will have thickened to a creamy consistency, if not place it back in the freezer for another 5 minutes and repeat.
- Transfer the coconut cream to your piping bag and pipe the mixture on top of the tartlets.
- Garnish with some coconut sugar to give a ‘meringue’ like effect
What is white tea anyway? Check out our blog on all things white tea and why it is so great.