vegan mini
Lemon Tarts
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Add flour, powdered sugar, and salt to a bowl and mix. Then cut in 7 1/2 tbsp. vegan butter until crumbly.
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Add cold water and vanilla extract and mix to form a dough.
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Divide the dough into 4 balls, flatten into discs, and wrap with plastic wrap. Refrigerate 20 minutes.
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Roll out each disc until it's 1/8" thick, then press the dough into a tartlet pan.
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Prick holes in the bottom of each crust and refrigerate for 20 minutes more.
Line the crusts with oiled foil and add pie weights or dry rice. Bake at 350°F for 15 minutes, then remove foil and bake 5-10 minutes more
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Bring coconut milk, coconut cream, lemon zest, lemon juice, sugar, and cornstarch to a slow boil, stirring constantly.
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Add agar agar flakes and cook until thick.
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Pour the filling into the crusts and refrigerate 3 hours.
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Serve and enjoy!
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