Ingredients:
Filling:
1 can coconut milk (13.5 oz)
1/2 cup sugar
pinch of salt
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
1 Tablespoon lemon juice
zest of 2 lemons
yellow food coloring (if desired)
1/4 cup soy milk (or other milk alternatives)
1/4 cup arrowroot or cornstarch
Crust:
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup vegan butter
5-8 Tbsp ice cold water
Instructions:
Preheat oven to 350.
Crust
Place crust ingredients into food processor, except butter. Once the dry ingredients are well mixed, then add butter. Pulse until ingredient is crumbly. Add 5-8 Tbsp of ice cold water, until dough forms into a ball. Press the dough into tart pan (or muffin pan). Bake for 20-25 minutes, or util edges turn golden. Let crust cool fully before placing filling in it.
See I made mine in a muffin pan.
Filling
In a separate bowl mix soy milk and cornstarch. Make sure to mix well with a whisk or fork until there are no lump. Set aside.
Place sugar, salt and coconut milk into a saucepan, and on medium-high heat bring it to a boil, stirring occasionally. Once it begins to boil, reduce heat to medium and slowly add the cornstarch mixture. Whisk continuously. Continue to cook until it is the consistency of pudding (3-5 minutes).
Remove from heat and stir in vanilla extract, lemon extract, lemon juice, zest, and food coloring (if desired).
Place filling into crust evenly. Place it in refrigerator for 6-8 hours.
You can garnish it with whatever fruit you would like. I used raspberries.
Eat and enjoy!
