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I made this Vegan lemon curd tartlet 5 times to perfect the recipe! It’s so creamy, crunchy, sweet, & tart all at the same time!
I am not exaggerating (me exaggerate? Never!) when I say I made this tart 5 times.
I probably should have set myself a less difficult task for my first few weeks back but then I found this gorgeous lemon tree in Mum’s backyard. There was literally hundreds of these begging to be picked!
A lemon curd tart popped into mind and then of course I wouldn’t settle for anything less. Of course I had to add the complication of trying to make it vegan & sugar free.
It took 6 weeks and 5 attempts but I’ve finally got the perfect tartlet for you. It’s completely vegan, sugar free and is gluten free friendly. My lovely family were great guinea pigs, even though they are now a little sick of lemon curd. Although… I’ve had this last batch of left over lemon curd in the fridge for a few days now and it seems to be disappearing pretty quickly. It’s perfect for toast in the morning or just spoon it out of the jar like me.
My first attempt at the lemon curd sadly ended on the floor. Whoops!
My second was too thin & watery with a too crumbly base. By the third attempt I had perfected the base but experimented using agar agar powder in lieu of corn flour to thicken the lemon curd but it was still far too runny. The fourth time I tried agar agar powder + cornflour and the consistency was a touch too thick and also a bit too lemony. And that brings me to my final attempt which just used cornflour and had the perfect amount of lemon.
And now let me tell you about the base – it’s so sweet, soft & chewy – and it’s perfectly guilt free, made completely from oats, nuts & dates. A tip: try not to over process the nuts so there is a slight crunch in each bite.
The lemon curd filling is creamy and delightfully tart which marries well with the subtle kick of vanilla bean.
I had to stop myself from eating all of it straight out the jar.
I tossed up with topping the tart with whipped coconut cream to balance out the citrus tang of the lemon curd but decided not to as I loved the sweet/tart ratio.
You’ll love this recipe because you can make it ahead and pop it in the fridge to impress guests at a dinner party or even take it to work and be the envy of all your colleagues.
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We’d love to hear how your went and get a peek at your kitchen table.
For the lemon curd:
For greasing the tart tins:
For the base:
1. For the lemon curd: Place all the lemon curd ingredients in a food processor and whiz until smooth.
2. Place the corn powder in the small bowl and mix through with the water until combined into a paste.
3. Put the tofu mixture into the saucepan and bring to the boil, turn down and mix through the corn powder paste. Add the yellow food colouring if you’re using it.
4. Simmer for a few minutes until the mixture has thickened. Pull off the heat. Set aside to cool.
5. For the base: Spray the tart tins with coconut oil/grease it and toss a bit of desiccated coconut so the base doesn’t stick.
6. Chuck all the ingredients in a food processor until processed.
7. Press the nut mixture into the prepared tart bases and pop into the freezer to set for 30 minutes.
8. When the lemon curd has cooled slightly, pour into the bases and pop into the fridge to set.
• Don’t over process the base as in my opinion the consistency is better with slight chunks of nuts.
• Make sure you use silken tofu, the consistency is perfect for lemon curd.
• Don’t let the lemon curd boil, it will burn and change the taste.
• Resist the urge to add extra cornflour, the lemon curd will thicken as it cools.
• Don’t overdo the food colouring, a super bright yellow will look fake and unappealing.
Storage: You could leave it in the fridge for up to 3 days.
Like this recipe? Yum it on Yummly.
For another healthy recipe, try my Carrot Cake Loaf.
Anisa – The Macadames. xx