Mini Vegan Lemon Tarts (Printable View)
Zesty individual tarts with smooth citrus filling and nutty pastry. Plant-based and dairy-free dessert for any celebration.
# What You 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 coconut milk (full fat, 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
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with coconut oil.
02 - Combine almond flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Mix until well combined and a crumbly dough forms.
03 - Press the dough evenly into the bottoms and sides of the prepared tart pans. Prick the bases with a fork to prevent bubbling.
04 - Bake for 10–12 minutes until lightly golden. Remove from oven and let cool completely while preparing the filling.
05 - Whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until smooth and no lumps remain.
06 - Place pan over medium heat, whisking constantly, until mixture thickens and bubbles, about 6–8 minutes. Remove from heat and let cool slightly.
07 - Pour warm lemon filling into cooled tart shells. Refrigerate for at least 1 hour until completely set.
08 - Top with fresh berries, thinly sliced lemon zest, or edible flowers before serving, if desired.
# Expert Advice:
01 -
- That moment when your fork cracks through the crisp crust and hits the silky filling is absolutely worth the wait
- Everyone thinks these took hours of professional training but the truth stays between us
02 -
- The filling needs to cool slightly before pouring or it will make your crust soggy
- Room temperature tarts hold their shape better than cold ones when serving
03 -
- Make the crust the night before and store it at room temperature, wrapped tightly
- Always zest your lemons before juicing them, it is so much easier to handle