Cheery Healthy Lemon Curd Coconut Tarts | VegNews

Ingredients

• For the date and buckwheat crust:
• 2¾ cups buckwheat
• ¾ cup pitted dates
• 3 tablespoons solid coconut oil, plus extra for greasing
• ⅓ cup water
• For the curd:
• 3 tablespoons maple syrup
• 3 tablespoons coconut oil, unmelted
• 1 teaspoon vanilla extract
• 1 cup canned full-fat coconut milk
• Zest and juice of 2 lemons
• ¼ teaspoon ground turmeric
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon agar agar powder
• For the topping:
• 1 tablespoon lemon rind strips
• ¼ cup toasted flaked coconut
• 2 thin slices of lemon, cut into tiny segments
• Equipment needed:
• 6 mini heart-shaped tart tins
•  Eat the Rainbow