Raspberry Lemon Tarts

Ingredients:

Filling:

1 can coconut milk (13.5 oz)

1/2 cup sugar

pinch of salt

1 teaspoon vanilla extract

1 1/2 teaspoons lemon extract

1 Tablespoon lemon juice

zest of 2 lemons

yellow food coloring (if desired)

1/4 cup soy milk (or other milk alternatives)

1/4 cup arrowroot or cornstarch

Crust:

1 1/2 cups all-purpose flour

1/3 cup sugar

1/4 teaspoon salt

1/2 cup vegan butter

5-8 Tbsp ice cold water

Instructions:

Preheat oven to 350.

Crust

Place crust ingredients into food processor, except butter. Once the dry ingredients are well mixed, then add butter. Pulse until ingredient is crumbly. Add 5-8 Tbsp of ice cold water, until dough forms into a ball. Press the dough into tart pan (or muffin pan). Bake for 20-25 minutes, or util edges turn golden. Let crust cool fully before placing filling in it.

See I made mine in a muffin pan.

Filling

In a separate bowl mix soy milk and cornstarch. Make sure to mix well with a whisk or fork until there are no lump. Set aside.

Place sugar, salt and coconut milk into a saucepan, and on medium-high heat bring it to a boil, stirring occasionally. Once it begins to boil, reduce heat to medium and slowly add the cornstarch mixture. Whisk continuously. Continue to cook until it is the consistency of pudding (3-5 minutes).

Remove from heat and stir in vanilla extract, lemon extract, lemon juice, zest, and food coloring (if desired).

Place filling into crust evenly. Place it in refrigerator for 6-8 hours.

You can garnish it with whatever fruit you would like. I used raspberries.

Eat and enjoy!