White Chocolate Lemon Tartelettes
For these vegan white chocolate and lemon tartelettes you won't need an oven. All you need is a little patience to let them set in the fridge.
Zutaten
- For the crust
- 200 g 7 oz craham crackers or shortbread cookies
- 2 tablespoons oil
- For the filling
- 6 tablespoons fresh lemon juice
- 4 tablespoons water
- 6 tablespoons oat cream or coconut milk divided
- 6 tablespoons sugar
- 1/2 teaspoon agar agar powder
- 2 teaspoons cornstarch
- For the topping
- 225 g 8 oz white chocolate spread
Anleitungen
- Have 6 ramekins ready, about 9 cm in diameter.
- To make the crust, combine crackers or cookies and oil in a food processor.
- Process until coarsely cround.
- Divide between the ramekins and press firmly into the bottom.
- To make the filling, combine lemon juice, water, 4 tablespoons of oat cream and agar agar in a small saucepan.
- Combine the remaining 2 tablespoons of cream with the cornstarch and stir until dissolved.
- Bring the lemon mixture to a boil and cook for 1 minute.
- Add starch mixture and cook for another minute.
- Pour into the ramekins.
- To make the topping, place the spread in a small heat resistant bowl and melt over a water bath.
- Pour over the filling and place the ramekins in the fridge, until the tartelettes have set.
- Remove from fridge about 1 hour before serving.