Easy and Delicious Eggless Lemon Curd Tart

Eggless Lemon Tart – What do you think about these eggless tarts? They are absolutely delicious. In case you wonder the turmeric powder is just to give it some colours. You can always replace it with yellow food gel colourings. I hope you’ll give this recipe a try. Give me your feedback in the comment box down below. Enjoy!

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Ingredients:
• TART SHELL
90g [⅓ cup + 1 tbsp] unsalted butter
188g [1½ cup] all-purpose flour
15g [1½ tbsp] powdered sugar
45g [3 tbsp] cold water

• EGGLESS LEMON CURD
120g [½ cup] water
60g [¼ cup] whole milk
100g [½ cup] caster sugar
60g [¼ cup] plain yogurt
20g [2½ tbsp] cornstarch
¼ tsp salt
¼ tsp tumeric powder OR few drops of yellow food colourings
½ tsp tsp vanilla extract
15g [1 tbsp] lemon juice

Deco: Edible gold leaves

Instructions:
• TART SHELL
1. In a food processor, add in the butter, flour and powdered sugar.
2. Pulse a few times or until they combine well, just like sand.
3. Then add in the cold water, and pulse again until they come together like a dough.
4. Roll it out on a piece of parchment paper about 3-4 mm thick. Then cover the surface with another piece of parchment paper to prevent drying.
5. Refrigerate for at least 30 minutes.
6. Preheat oven at 170˚ C/338˚ F.
7. Grease the 6 muffin cups. (turn the muffin tray around)
8. Use a ring cutter (diameter slightly bigger than the muffin cup size).
9. Lay the cut-out pastry on the muffin cup. Gently press the sides down.
10. Prick holes on the pastries with a fork to prevent air trapped.
11. Bake in preheated oven at 170˚ C/338˚ F for 12 minutes.
12. Place the tart shells on a baking tray (turn it around). Bake at 170˚C/338˚F for another 15 minutes.
13. Let the tart cool completely.

• EGGLESS LEMON CURD
1. In a milk pot, add water, milk, sugar, yogurt, cornstarch, salt and turmeric. Give them a quick mix to combine.
2. Cook over a medium heat until the mixture is thickened. Remove from the heat.
3. Add in vanilla extract and lemon juice. Mix until well combined.
4. Strain the mixture.
5. Cover with cling film touching the surface to prevent formation of skin.
6. Let it cool completely before using.

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