The family members in my house hold love a good lemon dessert. On top of the list is a lemon tart or curd. There’s only one problem. My family also can’t eat dairy and eggs two of the main ingredients in almost any lemon dessert, especially tarts and curd. Don’t worry. I’ve come up with a solution that is just as good (maybe better) that the dairy and egg filled versions. The answer, lemon custard tarts made with a delicious cashew cream. I have to say tangy lemons and creamy cashews are a match made in heaven.
Cashew custard lemon tarts are a perfect alternative to the traditional lemon curd tart
Lemon custard tarts make the perfect summer gathering dessert. Fresh, tangy and handheld.
- 1 cup raw cashews
- 3/4 cup almond milk
- 1/4 cup maple syrup
- 1 Tbsp tapioca starch
- 1/8 tsp turmeric powder
- 3 Tbsp lemon juice
- 1 tsp vanilla
- 2 tsp lemon extract
- 1 tsp coconut butter
- Soak cashews in hot water for 30 minutes. Then drain and rinse.
- Add cashews, 1/2 cup almond milk and maple syrup to a high powered blender. Puree until creamy and smooth.
- Add the cashew mixture to a sauce pot and heat over medium for about 5 minutes. Stirring occasionally.
- Mix tapioca with the remaining 1/4 cup almond milk and the turmeric powder. Whisk to combine.
- Whisk tapioca mixture into the warm cashew mix and stir constantly for 5 minutes. The custard should thicken slightly and be able to coat the back of a wooden spoon.
- Stir in the lemon juice and extracts. Heat another 2 minutes.
- Remove from the heat and stir in the coconut butter.
- Let custard cool slightly and fill pre-baked tart shells.
- Store in the fridge with a layer of cling wrap over the surface.
What’s your favourite tart or pie flavour? Let me know in the comment section below.