Save These individual-sized citrus treats feature a silky coconut-based lemon curd nestled in a buttery almond flour crust. The filling achieves its lush texture through coconut milk and cornstarch, while turmeric adds a natural golden hue. Each tart balances bright acidity with gentle sweetness from maple syrup.
The nutty crust provides excellent texture contrast against the smooth, pudding-like center. After a brief bake, the shells are filled and chilled until set — making these ideal for preparing ahead. Garnish with fresh berries, delicate lemon zest strips, or edible flowers for an elegant presentation.
These versatile mini desserts work beautifully for brunch, afternoon tea, or dinner parties. The naturally dairy-free and egg-free formulation means everyone can enjoy their vibrant flavor.
The first time I made these, my roommate walked in and immediately demanded to know what bakery I had secretly visited. The kitchen smelled like sunshine and lemon groves, which felt impossible for something I had just whipped up in under an hour.
I served them at my sisters birthday last spring and watched three different people ask for the recipe before dessert was even over. The turmeric trick was something I stumbled upon after one too many pale fillings that just did not photograph well for Instagram.
Ingredients
- Almond flour: Creates that buttery shortbread texture without any actual butter and gives the crust a subtle nutty sweetness
- Coconut oil: Must be melted but not hot, or it will seize when it hits the cold maple syrup
- Maple syrup: Use real maple syrup here, the artificial stuff leaves a strange aftertaste in such a simple crust
- Full fat coconut milk: The carton kind, not canned, and shake it vigorously before measuring or your filling will separate
- Fresh lemon juice: Bottled lemon juice simply does not have that bright, complex acidity that makes these sing
- Cornstarch: The secret to getting that luxurious pudding like consistency without using any eggs or dairy
Instructions
- Get your oven ready:
- Preheat to 175°C and lightly grease your mini tart pans or muffin tin with a tiny bit of coconut oil
- Make the crust dough:
- Mix almond flour, melted coconut oil, maple syrup, and salt until it comes together into a crumbly dough that holds shape when pressed
- Press and pre-bake:
- Press the dough firmly into your tart pans, prick the bottoms with a fork, and bake for 10 to 12 minutes until golden
- Whisk the filling:
- Combine coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until completely smooth
- Cook until thick:
- Heat over medium, whisking constantly, for 6 to 8 minutes until the mixture bubbles and thickens beautifully
- Fill and chill:
- Cool the filling slightly, pour into your cooled tart shells, and refrigerate for at least 1 hour until completely set
Save My grandmother used to say that patience is the secret ingredient in any dessert, and she was right. These little tarts taught me that sometimes the most elegant things come from the simplest ingredients and a little bit of waiting.
Making It Nut-Free
Oat flour or a nut free gluten free blend works perfectly in the crust if you need to accommodate allergies. The texture changes slightly but the flavor remains just as delightful.
Perfecting Your Filling
Whisking constantly while the filling heats is non negotiable. Any lumps that form now will still be there when you serve, so channel your inner whisking champion.
Serving Suggestions
These taste best when they have sat out for about 10 minutes before serving, letting the flavors wake up and the filling soften slightly.
- Fresh berries add both color and a burst of sweetness that balances the tang
- Edible flowers make everything feel like a special occasion
- A glass of cold herbal tea turns this into a proper afternoon treat
Save Watch them disappear faster than you thought possible, and keep this recipe handy for all those times you need something impressive but effortless.
Recipe FAQs
- → Can I make these lemon tarts ahead of time?
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Yes, these tarts keep beautifully in the refrigerator for up to 3 days. The crust maintains its texture and the filling stays creamy. Add garnishes like fresh berries or zest just before serving for the best presentation.
- → What can I use instead of almond flour?
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Oat flour or a nut-free gluten-free blend works well as a substitute. The texture will be slightly different but still delicious. Ground sunflower seeds or hazelnuts also offer tasty alternatives if other nuts aren't a concern.
- → How do I know when the lemon filling is thick enough?
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The filling is ready when it coats the back of a spoon and bubbles appear across the surface while whisking. It should have the consistency of pudding — about 6-8 minutes of constant whisking over medium heat. The mixture will continue to firm as it chills.
- → Can I use regular milk instead of coconut milk?
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For a vegan version, canned coconut milk provides the richness needed. If dairy isn't a concern, heavy cream works but yields a different texture. Other plant-based milks like cashew or soy may be used, though the filling won't be quite as luscious.
- → Do I need the turmeric?
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Turmeric is purely for color — it gives the filling that classic sunny yellow hue without affecting flavor. You can omit it entirely, though the custard will appear pale. A pinch of saffron or a drop of natural food coloring could also work.
- → Can I freeze these mini tarts?
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Freezing isn't recommended as the texture of both the crust and filling can change. The coconut milk custard may separate, and the almond crust can become slightly soggy upon thawing. These are best enjoyed fresh from the refrigerator within a few days.
