Mini Vegan Lemon Tarts (Print View)
Zesty individual tarts with smooth lemon coconut filling in buttery almond crusts
# 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 (optional, for color)
11 - Pinch of salt
→ Garnish (optional)
12 - Fresh berries
13 - Thinly sliced lemon zest
14 - Edible flowers
# Step-by-Step Directions:
01 - Preheat your oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with cooking spray or a small amount of oil.
02 - In a medium bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix thoroughly until well combined and a crumbly dough forms that holds together when pressed.
03 - Press the dough evenly into the bottoms and up the sides of the prepared tart pans, creating a thin, even layer. Use the back of a spoon or your fingers to smooth the surface. Prick the bases several times with a fork to prevent bubbling.
04 - Bake for 10 to 12 minutes, until lightly golden around the edges. Remove from oven and let cool completely in the pans before filling.
05 - While crusts cool, whisk together coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a medium saucepan. Whisk vigorously until cornstarch is completely dissolved and mixture is smooth.
06 - Place the saucepan over medium heat, whisking constantly to prevent scorching. Continue cooking until the mixture thickens noticeably and begins to bubble, about 6 to 8 minutes. The custard should coat the back of a spoon.
07 - Remove from heat and let the filling cool for 5 to 10 minutes, until slightly thickened but still pourable. Pour the lemon filling into the cooled tart shells, dividing evenly among all 8 pans.
08 - Refrigerate the tarts for at least 1 hour, or until the filling is completely set and firm to the touch. For best results, chill 2 to 4 hours before serving.
09 - Just before serving, top each tart with fresh berries, thin strips of lemon zest, or edible flowers if desired. Serve chilled.
# Expert Suggestions:
01 -
- The texture is incredibly creamy without a drop of dairy, and no one believes me when I tell them they are vegan
- These come together faster than you would think and look absolutely stunning on any dessert table
02 -
- I once rushed the chilling step and ended up with beautiful but soupy tarts that I had to eat with a spoon
- Room temperature coconut milk blends much smoother than cold, which prevents those annoying little lumps in the filling
03 -
- Zest your lemons before juicing them, or you will struggle to get the zest off the squeezed fruit
- If the crust feels too soft after pressing, pop the pans in the freezer for 10 minutes before baking