Mini Vegan Lemon Tarts (Printable)

Luscious lemon-filled mini tarts with crisp almond crust and creamy coconut-based custard.

# 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 mixing bowl. Mix thoroughly until 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. Use your fingers or the back of a measuring spoon to create an even layer. Prick the bottoms with a fork to prevent bubbling.
04 - Bake for 10 to 12 minutes until lightly golden. Remove from oven and let cool completely in the pans before filling.
05 - Whisk together coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until completely smooth and no lumps remain.
06 - Place the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to bubble, about 6 to 8 minutes. The filling should coat the back of a spoon.
07 - Remove from heat and let the filling cool for 5 to 10 minutes. Pour into the cooled tart shells, dividing evenly among all 8 tarts.
08 - Refrigerate for at least 1 hour until the filling is completely set and firm.
09 - Top with fresh berries, thinly sliced lemon zest, or edible flowers just before serving if desired. Serve chilled.

# Expert Tips:

01 -
  • The bright lemon flavor cuts through rich meals leaving everyone feeling refreshed
  • These tarts look impressive but come together in under an hour
  • You can make them ahead and they actually taste better after chilling
02 -
  • Room temperature coconut milk blends much more smoothly than cold, straight-from-the-fridge cartons
  • The custard will continue thickening as it cools, so do not panic if it seems slightly loose in the pan
  • These tarts are best served the same day but will hold up beautifully for 24 hours in the refrigerator
03 -
  • Grate your lemon zest before juicing the lemons—it is so much easier to zest a whole lemon than one that has been squeezed
  • If your coconut milk has separated, give it a vigorous whisk or blend it before measuring to ensure smooth results

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