Tartelettes au Citron:
For the crust:
3/4 cup (90 g) whole wheat pastry flour
1/4 cup (35 g) raw cashews
Pinch fine sea salt
2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple syrup
2 to 3 tablespoons (28 to 42 g) coconut oil, melted
Nonstick cooking spray
For the curd:
2/3 cup (160 ml) fresh lemon juice
1/3 cup plus 2 tablespoons (110 ml) water, divided
1/2 cup (70 g) raw cashews (if your blender isn’t very efficient, cover these with water and soak for 6 hours in the fridge, draining and rinsing before use)
2/3 cup (222 g) raw agave nectar or (160 ml) pure maple syrup
2 tablespoons (16 g) cornstarch
1 teaspoon lemon zest, optional
