Mini Vegan Lemon Tarts

Last summer, my neighbor Sarah stopped by with a bag of lemons from her tree. She insisted I take them, saying life's too short for wasted citrus. Those bright yellow orbs became the inspiration for these tiny tarts that disappeared faster than I could plate them at our weekly porch gatherings.

I remember making these for my friend's birthday, skeptical about whether a vegan custard could actually impress a room full of dessert skeptics. Watching people's eyes light up at that first bright, tangy bite taught me that plant-based baking can hold its own against any traditional recipe.

Ingredients

• 1 1/2 cups almond flour: This creates a naturally gluten-free crust with a buttery richness that fools everyone
• 3 tbsp coconut oil, melted: Solid at room temperature but melts beautifully into the flour for that perfect shortbread texture
• 2 tbsp maple syrup: Just enough sweetness to balance the tart filling without overpowering it
• Pinch of salt: Never skip this in crusts, it makes every other flavor pop
• 1 cup full fat coconut milk: The higher fat content matters here for that luxurious, creamy mouthfeel
• 1/3 cup freshly squeezed lemon juice: Bottled juice simply cannot compare to fresh squeezed for this bright punch
• 1 tbsp finely grated lemon zest: This is where all those aromatic oils live that make the filling sing
• 1/3 cup maple syrup: Sweetens the filling while keeping it refined sugar-free
• 2 tbsp cornstarch: The magic thickener that transforms liquid into silky custard
• 1/4 tsp turmeric: Totally optional but gives that gorgeous yellow hue we expect from lemon curd

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and lightly grease 8 mini tart pans or a muffin tin with coconut oil

Make the crust:

Combine almond flour, melted coconut oil, maple syrup and salt until a crumbly dough forms

Press and prep:

Press dough evenly into tart pans and prick bases with a fork to prevent bubbling

Bake the shells:

Bake for 10 to 12 minutes until lightly golden, then cool completely

Whisk the filling:

In a saucepan, whisk coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric and salt until smooth

Cook to thicken:

Heat over medium, whisking constantly for 6 to 8 minutes until mixture bubbles and thickens

Cool and fill:

Let filling cool slightly, then pour into cooled tart shells

Chill until set:

Refrigerate for at least 1 hour until firm

Garnish and serve:

Top with fresh berries, lemon zest or edible flowers if desired

Save

These became my go-to contribution for every potluck after that first successful batch. There is something magical about serving individual desserts that makes people feel special, like you put extra thought into their experience.

Making Ahead

The tart shells can be baked a day in advance and stored in an airtight container. I often do a Sunday bake and fill them fresh the next morning, though fully assembled tarts keep well for two days in the refrigerator.

Serving Suggestions

A single tart with a cup of peppermint tea makes for the most elegant afternoon snack. For parties, arrange them on a platter with different garnishes so guests can choose their favorite combination.

Ingredient Swaps

Not everyone can do almonds, and that is completely fine. Oat flour creates a slightly softer crust that bakes up just as beautifully. The cornstarch can be replaced with arrowroot powder if that is what you have in your pantry.

• Agave nectar works perfectly in place of maple syrup if you prefer its neutral flavor
• Adding a tablespoon of vegan butter to the filling makes it even more luxurious
• A muffin tin works great if you do not have mini tart pans

Save

These little tarts have a way of making any moment feel a bit more special. Hope they bring as much brightness to your kitchen as they have to mine.

Recipe FAQs

→ Can I make these lemon tarts ahead of time?

Absolutely! These tarts actually improve after chilling for several hours, making them perfect for preparing the day before your event. The crust stays crisp, and the filling sets beautifully overnight. Just add fresh garnishes right before serving for the best presentation.

→ What's the best way to remove tarts from the pans?

Let the chilled tarts sit at room temperature for about 5 minutes before gently running a thin knife around the edges. The pans should release easily. Using muffin tins with removable bottoms makes this process even simpler. If using a standard muffin tin, the tarts may require more careful maneuvering.

→ How do I know when the lemon filling is properly thickened?

The filling is ready when it bubbles gently and coats the back of a spoon, leaving a clear path when you run your finger through it. This usually takes 6–8 minutes of constant whisking over medium heat. The mixture will continue to thicken slightly as it cools, so don't overcook it.

→ Can I use regular lemons instead of Meyer lemons?

Regular lemons work perfectly fine in this preparation. Meyer lemons tend to be slightly sweeter and less acidic, so if using standard lemons, you might prefer to add an extra tablespoon of maple syrup to balance the tartness. The key is using fresh-squeezed juice for the brightest flavor.

→ Is there a substitute for almond flour in the crust?

For a nut-free version, oat flour or a gluten-free all-purpose blend works beautifully. The texture will be slightly different but still delicious. Cashew flour would also provide a similar buttery crunch if other nuts aren't an issue. Just keep the ratios the same for consistent results.

→ How long will these tarts keep in the refrigerator?

These mini tarts stay fresh for up to 4–5 days when stored in an airtight container in the refrigerator. The crust remains remarkably crisp, and the filling retains its creamy texture. For optimal enjoyment, bring them to room temperature about 15 minutes before serving.