Vegan Danish Pastries

Lemon Curd

• 150 g caster sugar
• 2 lemons, thin peelings of skin only
• 50 g cornflour
• 200 g coconut cream
• 175 g freshly squeezed lemon juice (approx. 6 lemons)
• 4 drops yellow food colouring

Finalisation

• 250 g vegan butter, diced (1-2 cm), then frozen
• 250 g 00 flour, plus extra for dusting
• 125 g water, cold
• 1 tsp vanilla bean paste
• ½ tsp fine sea salt
• flaked almonds, for garnishing
• fresh blueberries, for garnishing
• fresh raspberries, for garnishing