Lemon Tartlets with Coconut Milk Filling

For this recipe, you will need: almonds, cashews, shredded coconut, oats, sea salt, coconut oil, maple syrup, cold water, full fat coconut milk, lemon juice, maple syrup, & corn starch.

Preheat oven to 350 F. Add almonds, cashews, coconut, oats & salt to a food processor. 

rocess until it's rough flour consistency. While chopping, slowly add  the coconut oil, maple syrup & water

Press the dough into silicone or regular (lightly greased) muffin molds, making cup shapes with fingers.

You'll see a thick paste.

Bake at 350° F for 10-12 mins, until golden brown. Leave to cool completely before removing from molds.

Bring to a simmer and let cook over low heat for 2-3 mins, until thickened, whisking often

Add all curd ingredients to a saucepan and whisk well.

. Let cool before transferring to baked crusts. Transfer to the refrigerator to set for at least 1 hour.