Mini Vegan Lemon Tarts (Printable)

Zesty individual lemon treats with smooth coconut filling and nutty almond crust

# What You'll Need:

→ Crust

01 - 1 1/2 cups almond flour
02 - 3 tablespoons coconut oil, melted
03 - 2 tablespoons 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 tablespoon finely grated lemon zest
08 - 1/3 cup maple syrup
09 - 2 tablespoons cornstarch
10 - 1/4 teaspoon turmeric (optional, for color)
11 - Pinch of salt

→ Garnish (optional)

12 - Fresh berries
13 - Thinly sliced lemon zest
14 - Edible flowers

# Directions:

01 - Preheat 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 a crumbly, cohesive dough forms.
03 - Press the dough evenly into the bottoms and up the sides of the prepared tart pans, creating an even layer. Prick the bottoms with a fork to prevent air bubbles.
04 - Bake for 10-12 minutes until lightly golden. Remove from oven and allow to 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 saucepan until completely smooth and cornstarch is dissolved.
06 - Place the saucepan over medium heat, whisking constantly. Continue cooking for 6-8 minutes until the mixture thickens significantly and begins to bubble. Remove from heat immediately.
07 - Allow the lemon filling to cool slightly for 5 minutes, then carefully spoon or pour into the completely cooled tart shells, filling each to the top.
08 - Refrigerate the tarts for at least 1 hour until the filling is fully set and firm.
09 - Top with fresh berries, thinly sliced lemon zest, or edible flowers just before serving, if desired.

# Expert Tips:

01 -
  • That moment when your guests realize they're eating something completely plantbased but still reaching for seconds
  • The way the tart filling sets into something that feels impossibly luxurious without a drop of dairy
  • How one batch disappears faster than you can say "should I have made more"
02 -
  • The filling needs to cool slightly before pouring or it might make your crust soggy, but don't let it get too cold or it won't spread smoothly
  • Coconut milk brands vary wildly in thickness, so if your filling seems too thin after cooking, whisk in another teaspoon of cornstarch dissolved in a little water
  • These tarts actually taste better after sitting overnight, so don't be afraid to make them a day ahead
03 -
  • Room temperature ingredients blend more smoothly, so take your coconut milk out of the fridge about 20 minutes before starting
  • Microplane zest releases more essential oils than a regular zester, giving you maximum lemon flavor in every bite

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