Lemon Tartlets
Recipe type: Lemon Tartlets
Cuisine: Dessert
Serves: 12
These healthy lemon tarts made with cashew cream have a creamy, tart filling and a sweet coconut crust.
  • Crust:
  • ⅔ cup whole wheat graham flour (sub almond meal if you want to make this gluten-free)
  • ⅔ cup shredded unsweetened coconut
  • 2 tsp fresh-squeezed lemon juice
  • 3 tbsp honey
  • 3 tbsp coconut oil
  • Filling:
  • 1 ¼ soaked raw cashews, drained
  • ½ cup coconut cream (Trader Joes sells this) or the creamy top portion of full-fat coconut milk
  • zest of two large lemons
  • ⅔ cup fresh-squeezed lemon juice
  • ¼ cup agave nectar
  • 1 tbsp vanilla extract
  1. Measure cashews into heat-safe bowl and pour boiling water over them until they are covered. Soak for at least 30 minutes.
  2. Meanwhile, make crust:
  3. a. Toast coconut in sauté pan on low heat for about five minutes, or until golden. Stir frequently to prevent burning.
  4. b. Combine all crust ingredients, including toasted coconut, in a bowl.
  5. c. Grease muffin pan.
  6. d. Firmly press one heaping tablespoon of crust into each cup of the muffin pan.
  7. e. Put crust-filled muffin pan in the fridge.
  8. After the cashews have soaked, drain cashews and put them in your blender.
  9. Add remaining filling ingredients to blender.
  10. Blend on high for one minute.
  11. Scrape down sides on blender and blend again for a few seconds until mixture is completely smooth.
  12. Take crust-filled muffin tin out of fridge and add about 3 tablespoons of filling to each muffin cup.
  13. Gently shake tray back and forth to smooth out tops of tartlets.
  14. Refrigerate for at least one hour before removing tartlets from pan.
  15. To remove them, trace around muffin cup with a butter knife and pop the tarts out. Smooth edges by running your finger or a knife around sides.
  16. Garnish with lavender.
  17. Refrigerate for up to a week.
Recipe by hearts and flours at http://heartsandflours.com/lemon-tartlets/