The tangy lemon and sweet blueberries in these vegan blueberry lemon chiffon tartlets go so well together. They are wrapped in a flaky tartlet shell. It's great as a light snack or dessert.
Ingredients: 1 cup fresh blueberries. 1/4 cup lemon juice. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 tablespoon cornstarch. 1 teaspoon agar powder. 1/4 cup water. 1/2 teaspoon vanilla extract. 1/2 teaspoon lemon zest. 8 vegan tartlet shells.
Instructions: In a small saucepan, combine blueberries, lemon juice, coconut cream, and maple syrup over medium heat. In a separate bowl, mix cornstarch with water until dissolved. Add cornstarch mixture to the saucepan and stir well. Sprinkle agar powder over the mixture and whisk continuously until it thickens. Remove from heat and stir in vanilla extract and lemon zest. Pour the mixture into tartlet shells and refrigerate for at least 2 hours until set. Once set, garnish with additional blueberries and lemon zest before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
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