Vegan lemon tarts

Free from egg and dairy, these easy lemon tarts have a creamy filling and are delicious for dessert or afternoon tea. No-one will even notice they're vegan!

INGREDIENTS
270ml can coconut cream
80ml (1/3 cup) lemon juice
2 teaspoons finely grated lemon rind
1 1/2 tablespoons cornflour
2 tablespoons icing sugar
Pinch ground turmeric
Finely chopped pistachios, to serve
Finely chopped lemon, to serve (optional)
Finely chopped lime, to serve (optional)

PASTRY
225g (1 1/2 cups) plain flour
1 tablespoon icing sugar mixture
Pinch salt
45g (1/2 cup) desiccated coconut
170g (3/4 cup) solidified coconut oil, chilled
1 teaspoon vanilla essence
1 1/2 tablespoons iced water

METHOD

1. To make the pastry, sift the flour, icing sugar and salt into a medium bowl. Stir in the coconut. Use a teaspoon to scoop the coconut oil into small pieces and add to the bowl. Use your fingertips to rub the coconut oil into the flour until the mixture resembles coarse breadcrumbs. Add the vanilla and water, and use a knife to mix until a dough forms, adding another 2 teaspoons of iced water if necessary.
2. Gently knead the dough and divide into 6 equal portions. Roll out a portion between 2 sheets of baking paper large enough to fit an 8.5cm (base measurement) loose-based tart tin. Transfer pastry to the tin and gently press in. Trim overhanging pastry. Use your thumb to gently press the pastry around the side so it reaches about 3mm above the edge of the tin. Repeat with remaining pastry to line 5 more tins. Place in the fridge for 30 minutes to chill.
3. Preheat oven to 180C/160C fan forced. Place tins on a baking tray and bake for 20 minutes or until light golden. Set aside to cool completely.
4. Meanwhile, combine the coconut cream, lemon juice and rind in a small saucepan. Place the cornflour in a small bowl. Add about 2 tablespoons of the coconut cream mixture to the bowl and stir until smooth. Add to the saucepan along with the icing sugar and stir to combine. Add the turmeric. Use a balloon whisk to gently whisk over low heat for 3 minutes or until the mixture boils and thickens, making sure it doesn’t stick to the bottom of the pan. Transfer mixture to a heatproof bowl and set aside, stirring often, for about 20 minutes, to cool. Cover the surface with plastic wrap and place in the fridge for 30 minutes or until chilled.
5. Whisk the filling and divide among the cooked tart shells. Smooth the surface. Top with pistachios and chopped lemon and lime, if using.

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