Mini Vegan Lemon Tarts (Printable)

Tiny almond-crusted tarts filled with vibrant, creamy lemon perfection.

# What You’ll Need:

→ Crust

01 - 1 1/2 cups almond flour
02 - 3 tbsp coconut oil, melted
03 - 2 tbsp maple syrup
04 - Pinch of salt

→ Lemon Filling

05 - 1 cup full-fat coconut milk, well stirred
06 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
07 - 1 tbsp finely grated lemon zest
08 - 1/3 cup maple syrup
09 - 2 tbsp cornstarch
10 - 1/4 tsp turmeric for color, optional
11 - Pinch of salt

→ Garnish (optional)

12 - Fresh berries
13 - Thinly sliced lemon zest
14 - Edible flowers

# Steps:

01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with cooking spray or oil.
02 - Combine almond flour, melted coconut oil, maple syrup, and salt in a bowl. Mix until well combined and crumbly dough forms.
03 - Press dough evenly into bottoms and sides of tart pans. Prick bases with fork to prevent bubbling.
04 - Bake for 10-12 minutes until lightly golden. Remove from oven and let cool completely.
05 - Whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in saucepan until smooth.
06 - Place pan over medium heat, whisking constantly, until mixture thickens and bubbles, about 6-8 minutes.
07 - Remove from heat. Let filling cool slightly, then pour into cooled tart shells.
08 - Refrigerate for at least 1 hour until completely set and firm.
09 - Top with fresh berries, lemon zest, or edible flowers before serving if desired.

# Expert Advice:

01 -
  • The crust comes together in minutes without any rolling pin drama
  • That silky lemon filling tastes like sunshine but happens to be completely dairy-free
  • Mini tarts mean everyone gets their own adorable portion
02 -
  • Coconut milk must be full fat and very well shaken before measuring, or your filling will not set properly
  • The custard might seem thin when you pour it, but it firms up beautifully in the fridge
  • Turmeric adds color but does not affect the flavor, so do not worry about your tarts tasting like curry
03 -
  • Room temperature ingredients mix more smoothly, so take your coconut milk out of the fridge 15 minutes before starting
  • Zest your lemons before juicing them, it is so much easier to handle the whole fruit

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