Heavenly, and vibrant dessert that will excite you beyond imagination.
FOR THE CURD:
Place the coconut cream in a small saucepan
In a small bowl add lemon juice and arrowroot starch whisk thoroughly until dissolved.
Then add to coconut cream mixture and stir.
Lastly, add the honey. Start with 1 tbsp and whisk until well combined. Add the second tbsp if needed.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. Stir constantly to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon juice for acidity, or honey for sweetness.
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar. Cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set.
Once the crust for the pies has cooled down add the curd on top and refrigerate for 10 more minutes.
FOR THE CRUST:
Add the almond flour and coconut oil to a food processor and pulse until you have fine crumbs. Add the maple syrup and mix well, if needed water until the dough sticks together when pressed between fingers.
Place the dough in the pie dishes and press evenly to the bottom and up the sides.
Place in the oven at 200ºC for 15 minutes.
Let cool completely before adding the curd.