What you need: Food processor Small bowl Medium saucepan 2 tartlet tins Ingredients (makes 2 tartlets): For the lemon curd: 300g silken tofu 1/2 cup liquid sweetener (I used honey). Add a touch more if you like your curd sweet. 1/4 cup coconut butter, melted Juice of 4 lemons, use only 3 lemons if you don’t like your curd too tart. Rind from 2 lemons 1 tsp vanilla bean paste Optional: few drops of yellow food colouring 2 tablespoons of corn powder, 2 tablespoons of water For greasing the tart tins: Coconut oil spray, or coconut oil Desiccated coconut For the base: 1/2 cup almonds 1/2 cup gluten free oats or use normal oats if you are not intolerant. 1/4 cup hazelnuts 1 cup pitted dates 3 tsp rice malt syrup 2 tablespoons water pinch of salt Method: 1. For the lemon curd: Place all the lemon curd ingredients in a food processor and whiz until smooth. 2. Place the corn powder in the small bowl and mix through with the water until combined into a paste. 3. Put the tofu mixture into the saucepan and bring to the boil, turn down and mix through the corn powder paste. Add the yellow food colouring if you’re using it. 4. Simmer for a few minutes until the mixture has thickened. Pull off the heat. Set aside to cool. 5. For the base: Spray the tart tins with coconut oil/grease it and toss a bit of desiccated coconut so the base doesn’t stick. 6. Chuck all the ingredients in a food processor until processed. 7. Press the nut mixture into the prepared tart bases and pop into the freezer to set for 30 minutes. 8. When the lemon curd has cooled slightly, pour into the bases and pop into the fridge to set.