Mini Lemon Tarts With Snickerdoodle Cookie Crust
These gluten free Mini Lemon Tarts are pure perfection. Guess you could say they're simply the zest 🍋💫 Grab the recipe below! 😍
1 package Julia’s TableⓇ Snickerdoodle Cookies
2 tablespoons all purpose gluten free flour
Finely grated zest of 2 lemons, divided
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
1 tablespoon cold vegan butter
½ teaspoon ground cinnamon
2 tablespoons sugar
1½ tablespoons cornstarch
1 cup beverage-style unsweetened coconut milk
2 tablespoons fresh lemon juice
1 tablespoon sanding sugar or large crystal for garnish
Preheat oven to 350℉.
In a food processor, grind snickerdoodles to a fine crumb. Add flour, 1 tablespoon lemon zest, vanilla paste or extract, butter, and cinnamon. Pulse until combined.
Spray a mini muffin tin with non-stick spray. Press 1 tablespoon of mixture into each muffin well, pressing firmly up sides. Bake 7-10 minutes. Let crusts cool in pan. Using a small offset spatula, remove crusts and transfer to a serving plate.
In a medium saucepan, whisk together cornstarch and sugar. Slowly whisk in coconut milk. Bring mixture to a boil over medium heat, scraping bottom and sides of pan with a silicone spatula to prevent scorching. Cook until thickened. Take off heat and stir in lemon juice. Refrigerate until completely cool.
Using a tablespoon, fill each tart with lemon pudding.
In a small bowl, stir together remaining 1 tablespoon lemon zest and sanding sugar, Sprinkle each tart with sugar mixture and serve immediately or store in an airtight container for up to 3 days.
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