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Solful Kitchen
By Solful Kitchen

Lemon Curd Tarts

18 steps
Prep:1hCook:10min
MY OWN RECIPE
Updated at: Fri, 05 Jan 2024 05:00:11 GMT

Nutrition balance score

Unbalanced
Glycemic Index
53
Low
Glycemic Load
15
Moderate

Nutrition per serving

Calories346.7 kcal (17%)
Total Fat24.2 g (35%)
Carbs27.1 g (10%)
Sugars10 g (11%)
Protein5.4 g (11%)
Sodium29.3 mg (1%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet

Instructions

Crust

Step 1
Lightly spray oil 6-10 molds or muffin tins (make sure oil is covering and a good layer)
Step 2
Preheat oven 180C/350F
OvenOvenPreheat
Step 3
Combine all the ingredients in a food processor or high-powered blender and pulse to combine, until it’s fully moistened and sticks together.
coconut flourcoconut flour1 cup
almond flouralmond flour1 cup
oat flouroat flour1 cup
coconut oilcoconut oil4 tablespoons
maple syrupmaple syrup4 tablespoons
lemon juicelemon juice4 tablespoons
Step 4
Scoop approx. 2 tsp of mixture into the molds. Press evenly along the bottom and up the sides of the molds. Use a finger to press down on the base and the rim. Make sure the rim and base are even.
Step 5
Bake for approx 10 minutes or until starting to go golden on top. AIR FRYER 160C 10 mins (check at 7 mins)
Step 6
Remove from the oven and let cool before placing in the refrigerator for approx 1 hour or until firm

Lemon Curd

Step 7
In a bowl, add lemon juice to the starch and whisk until completely smooth,
lemon juicelemon juice½ cup
tapioca starchtapioca starch2 Tbsp
Step 8
Add in agar agar and stir
agar agaragar agar1 tsp
Step 9
Add coconut cream to a small saucepan
can coconut creamcan coconut cream1
Step 10
Add the starch mixture to the coconut cream and whisk off the heat
Step 11
Place the saucepan on medium-low heat, and continue to whisk until it slightly thickens and there are no lumps
Step 12
Add in maple syrup and turmeric, stir until all mixed through
turmericturmeric¼ tsp
maple syrupmaple syrup2 Tbsp
Step 13
Taste and adjust if necessary
Step 14
Switch to a spatula or wooden spoon and continue to stir until the mixture is slightly bubbly and thickened. Remove from the heat and let cool.

Assemble

Step 15
When both the curd and the cups are ready, pour the curd into the cups.
Step 16
With the juice of half a lemon or lime, sprinkle some onto the top of the curd for extra flavour.
Step 17
Then refrigerate again until ready to serve. Serves about 8-10

Notes

Step 18
For a raw vegan option use mango cheesecake base and freeze overnight or for min 6-8 hours to set

Notes

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