Simple Truth Organic Unfiltered Extra Virgin Olive Oil Description
Organically grown. No preservatives.
Free Of
GMO, preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. 15 mL
Servings per Container: 33
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic extra virgin olive oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegan Mini Lemon Tarts (Gluten-Free)
[vc_row][vc_column][vc_column_text]Pucker up for perfection! Forget store-bought sweets – whip up these sunshine-filled vegan mini lemon tarts. We're talking a luscious, tangy lemon curd nestled in a buttery, gluten-free crust (made easy in a muffin pan!). Plus, they're refined sugar-free, so you can feel good indulging. These vibrant bites are the taste of pure joy, ready to make anyone's day extra special. Let's get tart-ing!
Vegan Mini Lemon Tarts (Gluten-Free)
Crust
- 1-1/4 cups almond flour
- 2.1 oz. potato starch
- 1 oz. desiccated coconut (or 6.3 oz. of almond flour)
- 3 Tbsp. brown rice flour
- 3-1/2 Tbsp. maple syrup
- 3 Tbsp. olive oil ((Note: olive oil makes crust flaky and cannot be substituted with other vegetable oils))
- Pinch Himalayan pink salt
Lemon curd filling
- 10.4 fl. oz. (320 ml) coconut cream
- 6 Tbsp. maple syrup ((add more, if desired))
- 1/4 cup fresh lemon juice
- 1 tsp. vanilla extract
- 4 tsp. corn starch
- Pinch turmeric (for color)
- Zest of 1 lemon
- Preheat oven to 340 degrees F.
- In mixing bowl, combine dry ingredients. Add olive oil and maple syrup and, using spatula, gradually incorporate wet ingredients into dry until moisture is absorbed.
- Knead mixture by hand until it reaches desired texture. (Note: If dough feels too dry, add water gradually, one teaspoon at a time.)
- Shape dough into smooth ball.
- Place parchment paper on counter and set dough in center. With rolling pin, roll dough out to about 1/6-inch thickness, then cut it into 12 3-inch circles. (Note: Any remaining dough can be cut into shapes and baked to make cookies.)
- Lightly grease 12-well muffin pan. Slide circles of pastry dough into 12 wells and press each down gently into sides and bottom with fingers to remove air. If dough breaks, just press it down with fingers. Prick bottom of each with fork.
- Bake 10-13 minutes until lightly browned. (Note: Baking time may vary depending on thickness of dough and material of muffin pan. Be careful not to burn them.)
- Let crusts cool and remove from pan onto plate or flat-bottomed container.
- In saucepan, combine all ingredients for lemon curd and whisk well. Bring to boil, reduce heat and simmer, stirring, 2-3 minutes.
- Pour curd into prepared crusts and refrigerate to chill at least 1 hour. Serve same day.
Chef's tip: Crusts and/or curd can be prepared in advance. A few hours before serving, warm up curd and pour into crusts, then chill. It's highly recommended to eat the tarts on the same day they are combined so the crusts will remain crisp.)
Make these gorgeous tarts with better ingredients from Vitacost!
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