Vegan And Gluten Free Lemon Tarts

Preheat the oven to 350°F. Oil 12 small 3 inch tart tins. Mix the flours and sea salt in a medium sized bowl. Next add the coconut oil, maple syrup and vanilla and stir until combined. The dough should have a crumbly texture that sticks together when pressed.
Take about 2 tablespoons of dough and using your thumb press the dough evenly into the tart shells, about 1/2 inch thick. Keep a small bowl of water beside you to dip your fingers when they get sticky.
Once all of the tarts shells are complete place them on a baking tray and bake for 7-8 minutes checking to make sure they don't overbake. The edges should be a light golden brown. Remove from the oven and let cool on the pan for 20 minutes. The bottoms of the shells will puff up a bit when baking, you can gently flatten them out when they're still warm. (You can also blind bake to prevent them from puffing up but I find it's easier to just press them afterwards). Once the tarts come to room temperature gently remove them from the tins and place on a lined baking sheet and set aside. Time to begin the lemon filling!

Zest the lemons into a medium sized pot. Add the water and cornstarch and whisk until smooth. Turn the heat to medium and add the lemon juice and sugar. Whisk periodically until it starts to bubble and thicken (about 8-12 minutes).
Once it has thickened turn off the heat and add the coconut oil, almond milk and sea salt and whisk until incorporated. Add a small amount of turmeric (about 1/2 of 1/8th of a teaspoon) just until it turns a nice shade of yellow. If too much turmeric is added you may be able to taste it.
With a fine mesh strainer carefully strain the hot curd into a large measuring cup (or something with a spout) and pour into the tart shells filling them right up to the top (the filling will settle as it cools). Carefully transfer the tarts into the fridge and let them cool for 3-4 hours until firm. You will have some leftover lemon filling that can be stored in a jar and eaten as is, with fruit or as a spread. The tarts will last for 3-4 days covered in the fridge, the leftover filling will last up to 5 days in the fridge. Enjoy!