To look after my lemon tree, I am picking as many of the small little survivor lemons as I can. My lemons are smaller this year. They are not as juicy, but the zest is amazing. Finally, the juice I get from them is just perfect. Many moons ago I had a friend who used to make these tiny little mini tarts for the Brisbane markets. Hers had a caramel filling and I am sure a biscuit base, but she would never share the recipe.
So that is what I was thinking of when I created these heavenly little creations.
In terms of ingredients, I get the most amazing cashew nuts from Tenterfield Health and Bec also sourced agar agar powder for me.
Mini Vegan Lemon Tarts
Olive Oil Pastry
- 2 cups plain flour
- 2/3 cup olive oil partially frozen
- 2 tablespoons caster sugar
- 1 cup raw cashews soaked overnight or for at least four hours
- 1/2 cup lemon juice
- 3 tablespooons maple syrup
- 1/2 cup water
- 3/4 teaspoon agar agar powder
Olive Oil Pastry
Prepare a 24 hole mini muffin tin by greasing with olive oil and flour.
- In processor place the flour, sugar and olive oil and process until mixture comes together in a dough ball. Results can vary depending on the olive oil. If remaining crumbly, add a tablespoon of water until comes together as a dough.
- Wrap in cling wrap and put in the fridge for 30 minutes.
- Remove from the fridge and pre-heat oven to 160 degrees Celsius fan-forced.
- Roll dough into a thick sausage and cut into six and then cut each piece into 4 so you have 24 pieces. Roll into balls and then place each ball into a muffin cavity. Then with thumb gently press the pastry to form until a mini tart shape is formed.
- Bake for 20 minutes.
- Blend drained soaked cashews with lemon juice and maple syrup until very smooth.
- Then add the water and agar agar powder to a saucepan on medium heat and start whisking
- Continue whisking as mixture heats and bubbles for two minutes – the cooking process is really important to the setting qualities of agar agar, so if you are impatient like me, actually put a timer on for two minutes
- Add to lemon mixture and thoroughly blend and then immediately add to the tart shells.
- Allow to set and top with icing sugar and lemon zest.
- Best kept in the fridge until ready to eat!