Lemon Curd Tart

Ingredientes de: Lemon Curd Tart (Limpar)

400,0 mililitros de Leite de coco Menina

100,0 mililitros de Limão siciliano (sumo)

80,0 gramas de Açúcar refinado União

40,0 gramas de Polvilho doce

100,0 gramas de Aveia em flocos Quaker

100,0 gramas de Farinha de Grão de Bico

40,0 gramas de Amêndoa

60,0 mililitros de Óleo de canola Liza

60,0 gramas de Melado

Como fazer Lemon Curd Tart

https://www.youtube.com/watch?v=QIkHHbvGqi0&feature=youtu.be Ingredients: for the lemon curd: 400g coconut milk 100g lemon juice 2 tbsp lemon zest 80g sugar 40g tapioca starch(it doesn't have to be tapioca) for the tart crust: 100g rolled oats 100g garbanzo flour(You could use any kind of other flour like wheat flour, rice flour etc) 40g almonds 60g oil 60g maple syrup dried lemon & mint for garnish *I sliced lemon 2mm thick and put them in dehydrator for over 18 hours at 125F/52C *If you don't like the slimy texture of the lemon curd, try to use 20g tapioca starch and 1/2 tsp agar powder instead of using 40g tapioca starch. Instructions: 1. put all the ingredients of lemon curd and gently heat it up over low heat until it brings to boil. keep stirring. 2. strain the mixture with strainer. 3. combine all the ingredients of tart crust in food processor. run food processor until mixture is kind of sticky. push the mixture hard into a small tin. bake for 20 minutes at 350F/180C. 4. pour the lemon curd mixture into a tart crust, garnish with dried lemon and mint.