Mini Vegan Lemon Tarts

The first time I made these, my neighbor Sarah stopped by unexpectedly and ended up staying for two hours just talking and eating them straight from the pan. Something about that bright lemon curb and almond crust makes people linger in the kitchen.

I brought a batch to my sisters summer picnic last year, and our aunt who is famously skeptical of plant-based desserts went back for thirds. She still asks me about the recipe every time we talk on the phone.

Ingredients

• Almond flour: Creates a naturally gluten free crust that bakes up tender and holds its shape beautifully
• Coconut oil: Gives the crust structure and a subtle sweetness that complements the lemon
• Maple syrup: My go to liquid sweetener that adds depth without overpowering the citrus
• Coconut milk: Full fat is essential here for that luscious, pudding like consistency
• Fresh lemon juice: Bottled juice simply does not have the same vibrant punch that fresh squeezed provides
• Cornstarch: The secret to getting that perfectly set custard that still feels silky on the tongue
• Turmeric: Just a pinch gives the filling that gorgeous yellow hue without any artificial coloring

Instructions

Preheat and prep your pans:

175°C is perfect for getting a golden crust without burning, and greasing the pans well ensures everything releases easily later

Mix the crust dough:

The mixture should look crumbly but hold together when pressed between your fingers, which means it will bake up perfectly tender

Press and prick:

Take your time pressing the dough evenly up the sides, and do not skip pricking the bottoms or they might puff up while baking

Bake until golden:

You will know they are done when the edges smell toasted and have turned a lovely light brown color

Whisk the filling:

Make sure to whisk out any lumps of cornstarch now so your final custard stays perfectly smooth

Cook until thickened:

The moment you see bubbles and the mixture coats the back of a spoon, remove it immediately to prevent overheating

Cool and fill:

Letting the filling cool slightly prevents it from melting the crust, but do not wait too long or it will set too much to pour

Chill until set:

This hour of patience makes all the difference between a runny mess and those perfect, sliceable tarts you see in bakeries

Garnish and serve:

A few berries or a twist of lemon zest makes these look professional and adds a fresh pop of flavor

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My friend and I made these for her birthday instead of cake, and the whole table went quiet when everyone took their first bite. There is something universally happy about lemon desserts that turns strangers into friends.

Making Them Ahead

I have learned that these actually taste better on day two, once the flavors have had time to meld. I bake the crust and make the filling the night before, then assemble them in the morning.

Serving Suggestions

These are rich enough to stand alone, but I love serving them with a berry compote or a small scoop of coconut vanilla ice cream. They also pair beautifully with a cup of Earl Grey tea.

Storage And Freezing

The crust can be baked up to three days ahead and kept at room temperature in an airtight container, while the filled tarts stay perfect in the refrigerator for up to five days. You can freeze unbaked crusts for up to a month.

• Wrap each tart individually if freezing to prevent freezer burn
• Thaw frozen crusts overnight before filling
• Add fresh garnish right before serving for the best presentation

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There is something so satisfying about pulling a tray of these from the refrigerator, all golden and ready to disappear. Hope they bring as much joy to your table as they have to mine.

Recipe Questions & Answers

→ Can I make these tarts ahead of time?

Yes, these tarts keep beautifully for up to 3 days when refrigerated in an airtight container. The crust maintains its texture and the filling stays perfectly set.

→ What can I use instead of almond flour?

Oat flour or a gluten-free flour blend works well as a nut-free alternative. The crust will have a slightly different texture but still hold together nicely.

→ How do I know when the filling is thick enough?

The mixture is ready when it coats the back of a spoon and bubbles gently. It should have the consistency of pudding after about 6-8 minutes of stirring.

→ Can I use regular milk instead of coconut milk?

For a non-vegan version, whole milk or cream works. For staying plant-based, cashew milk or soy milk provide similar richness to coconut milk.

→ Why add turmeric to the filling?

Turmeric enhances the natural yellow color from the lemon zest, giving the custard a vibrant golden hue. It's completely optional and doesn't affect the flavor.

→ Do I need special tart pans?

A standard muffin tin works perfectly as an alternative. Simply press the dough into the muffin cups and adjust baking time by 1-2 minutes if needed.