Easter is here and every time I turn around a kid is holding a chocolate bunny. This year I figured I'd do my own treats. I dabbled in melting and tempering dairy free chocolate and was able to use some candy trays to make some nice looking bunnies that tasted heavenly. I didn't have a specific recipe for chocolate so I just took my allergy safe brand of chocolate chips that I normally use for baking, melted them, added rice krispies for an extra crunch, and poured into candy molds. They came out good and were enjoyed by all.
This year, we have some family members that do not eat chocolate (for various reasons) and so I thought I'd try something that is more fruity but still says Easter: Tiny Lemon Tarts. While I've made some alterations to it's size and content, the original filling recipe is based onSusan V's Calamondin Pie Recipe.
These little lemon packages are the size of one bite brownies - about 1.5 inches in diameter. Typically, the ones you find in grocery stores are laced with egg and dairy, but these are dairy free, egg free, and nut free. The usual ones have a pie crust but today I decided to try something different and more crunchy like a graham cracker crust. Those tarts are really easy to make and take very little time. Each one looks like a basket holding an egg yolk, but it has no egg in it whatsoever. Keep in mind though, you really need to use fresh lemons. Bottled lemon juice from the store, will result in a completely different flavour that is barely palatable. So stick with the real thing. Enjoy!
Dairy Free, Egg Free, Nut Free Lemon Tarts
Makes 20 approximately
Filling:
3/4 cup granulated sugar
3 tablespoons cornstarch
pinch of salt
1/2 cup + 2 tablespoons water
1/2 cup soy milk or rice milk
1/3 cup lemon juice + grated zest of 1 lemon
two drops of yellow food colouring (optional)
Mix the lemon juice with the zest and set aside. Combine the sugar, cornstarch, and salt in a saucepan. Stir in the water and soy milk. Bring to a boil over medium heat to avoid burning it. Stir constantly until the mixture thickens. The consistency should be similar to that of pudding. Remove from heat and keep stirring. Gradually add the lemon juice, grated rind and yellow food colouring. Stir until fully incorporated. Pour into graham cracker tart shells and refrigerate until it sets. Serve cold.
Note: To remove tarts from tray, use a butter knife and gently loosen the sides so that the knife can reach underneath and you can release tart.
Graham Cracker Crust:
1 1/4 cups graham-cracker crumbs
2 tablespoons granulated sugar
1/4 cup dairy-free margarine, melted
Preheat oven to 350ºF. Combine all ingredients together in a medium bowl, and press gently into mini tart tray. Bake for 10 minutes, or until lightly browned.
This year, we have some family members that do not eat chocolate (for various reasons) and so I thought I'd try something that is more fruity but still says Easter: Tiny Lemon Tarts. While I've made some alterations to it's size and content, the original filling recipe is based onSusan V's Calamondin Pie Recipe.
These little lemon packages are the size of one bite brownies - about 1.5 inches in diameter. Typically, the ones you find in grocery stores are laced with egg and dairy, but these are dairy free, egg free, and nut free. The usual ones have a pie crust but today I decided to try something different and more crunchy like a graham cracker crust. Those tarts are really easy to make and take very little time. Each one looks like a basket holding an egg yolk, but it has no egg in it whatsoever. Keep in mind though, you really need to use fresh lemons. Bottled lemon juice from the store, will result in a completely different flavour that is barely palatable. So stick with the real thing. Enjoy!
Dairy Free, Egg Free, Nut Free Lemon Tarts
Makes 20 approximately
Filling:
3/4 cup granulated sugar
3 tablespoons cornstarch
pinch of salt
1/2 cup + 2 tablespoons water
1/2 cup soy milk or rice milk
1/3 cup lemon juice + grated zest of 1 lemon
two drops of yellow food colouring (optional)
Mix the lemon juice with the zest and set aside. Combine the sugar, cornstarch, and salt in a saucepan. Stir in the water and soy milk. Bring to a boil over medium heat to avoid burning it. Stir constantly until the mixture thickens. The consistency should be similar to that of pudding. Remove from heat and keep stirring. Gradually add the lemon juice, grated rind and yellow food colouring. Stir until fully incorporated. Pour into graham cracker tart shells and refrigerate until it sets. Serve cold.
Note: To remove tarts from tray, use a butter knife and gently loosen the sides so that the knife can reach underneath and you can release tart.
Graham Cracker Crust:
1 1/4 cups graham-cracker crumbs
2 tablespoons granulated sugar
1/4 cup dairy-free margarine, melted
Preheat oven to 350ºF. Combine all ingredients together in a medium bowl, and press gently into mini tart tray. Bake for 10 minutes, or until lightly browned.
