On your marks, get set and bake these vegan lemon tartlets now!
Sift the flour, sugar and salt into a bowl, stir in the desiccated coconut followed by 1 teaspoon of the coconut oil at a time. Rub the coconut oil into the flour until a breadcrumb mixture forms. Add the vanilla and water to form a dough.
Knead the dough on a clean work surface dusted with flour, divide into 6 equal balls and roll out between 2 baking paper sheets. Fit the pastry into tartlet tins with the baking paper and place in the fridge for half an hour.
Preheat the oven to 180C or 160C for fan assisted ovens, tip lentils on top of the tartlet baking paper and place in the oven for 20 minutes or until golden. Leave to cool.
Combine the coconut cream, lemon juice and zest together in a bowl. In a smaller bowl, combine the cornflour with 2 tablespoons of coconut cream until smooth. Add to the larger bowl with the icing sugar, combine, add the turmeric and whisk for 3 minutes until thick.
Divide the mixture between the tart shells, smooth, place in the fridge and top with a slice of lemon and cream to serve.