Pin it These delightful handheld treats feature a buttery almond flour base pressed into mini tart shells, baked until golden and crisp. The vibrant filling combines full-fat coconut milk with freshly squeezed lemon juice and zest, naturally sweetened with maple syrup and thickened with cornstarch. Turmeric adds a beautiful golden hue without altering the fresh citrus flavor.
After just 10-12 minutes of baking for the crust and 8 minutes of stovetop simmering for the custard, these tarts require an hour to set in the refrigerator. The result is a perfectly balanced dessert—tangy yet sweet, creamy yet refreshing.
Customize with fresh berries, delicate lemon zest curls, or edible flowers for an elegant presentation. The nut-free adaptation using oat flour makes these accessible to various dietary needs while maintaining their irresistible texture and bright citrus character.
The first time I served these at a summer dinner party, my friend who swears she hates dessert kept going back for thirds. There's something about that bright lemon curd against the buttery almond crust that makes people's eyes light up.
Last spring I made these for my mom's birthday instead of a traditional cake. She took one bite and declared them better than any restaurant dessert shes ever had. Now they're her most requested treat for every family gathering.
Ingredients
- Almond flour: Creates a naturally gluten free crust that's incredibly tender and nutty
- Coconut oil: Solid at room temperature giving the crust its structure
- Coconut milk: The full fat version is non negotiable for that creamy custard texture
- Fresh lemon juice: Bottled juice cannot compare to the bright acidity of fresh squeezed
- Turmeric: Just a pinch gives that gorgeous yellow hue without food coloring
Instructions
- Preheat and prep your pans:
- Heat your oven to 175°C and lightly grease eight mini tart pans. A muffin tin works beautifully too if you don't have tart pans.
- Make the crust:
- Mix almond flour melted coconut oil maple syrup and salt until crumbly. Press firmly into the bottom and up the sides of each pan. Prick the bases with a fork.
- Bake the shells:
- Bake for 10 to 12 minutes until lightly golden. Let them cool completely before filling or the custard will melt right through.
- Whisk the filling:
- Combine coconut milk lemon juice zest maple syrup cornstarch turmeric and salt in a saucepan. Whisk until completely smooth.
- Cook the custard:
- Place over medium heat whisking constantly until thickened and bubbling. This takes about 6 to 8 minutes and requires patience.
- Fill and chill:
- Let the filling cool slightly then pour into the cooled shells. Refrigerate for at least one hour until set.
- Garnish and serve:
- Top with fresh berries lemon zest or edible flowers right before serving.
Pin it My daughter helped me make these last weekend and she was so proud garnishing each tiny tart with little lemon zest curls. Seeing her beam when everyone praised her beautiful creations made my heart swell.
Make Ahead Magic
You can bake the crusts up to two days in advance and store them in an airtight container. The custard also keeps beautifully in the fridge for three days. Just fill the shells an hour before serving for the freshest texture.
Perfecting Your Crust
Press the dough firmly into the pans using the back of a measuring spoon. Thin spots will break when you try to remove the tarts. If the dough feels too soft chill it for 10 minutes before pressing.
Serving Suggestions
These shine brightest when served slightly chilled but not ice cold. Let them sit at room temperature for 10 minutes before serving to let the flavors really sing.
- A cup of herbal tea balances the tartness beautifully
- Pair with fresh berries for an elegant summer dessert
- Dust with powdered sugar right before plating for extra flair
Pin it These little tarts have become my go to for bringing joy to any table. Hope they brighten your day as much as they have mine.
Recipe FAQs
- → Can I make these tarts ahead of time?
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Absolutely! These tarts actually improve after chilling. Prepare them up to 24 hours in advance, store covered in the refrigerator, and garnish just before serving for the freshest appearance.
- → What's the best way to achieve a smooth custard texture?
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Whisk the cornstarch thoroughly into the cold coconut milk mixture before heating to prevent lumps. Keep whisking constantly over medium heat until the filling bubbles and thickens—about 6-8 minutes. This ensures a silky, creamy consistency.
- → Can I use regular milk instead of coconut milk?
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Coconut milk provides the rich, creamy texture essential for this plant-based version. Other non-dairy milks like cashew or soy can work, but they may yield a thinner filling. Adjust cornstarch accordingly and note that the flavor profile will change slightly.
- → How do I know when the crust is done baking?
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The almond crust is ready when the edges turn lightly golden, typically after 10-12 minutes at 175°C (350°F). The surface should feel firm to the touch and slightly dry. Let it cool completely before adding the filling to prevent sogginess.
- → Is turmeric necessary for the filling?
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Turmeric is purely optional—it adds a beautiful golden-yellow color reminiscent of traditional lemon curd without affecting the fresh citrus taste. If you prefer a more natural pale yellow hue, simply omit it. The tarts will taste just as delicious.
- → Can I freeze these mini tarts?
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While technically possible, freezing can affect the texture of both the crust and filling. The almond crust may become slightly softer and the custard may separate upon thawing. For best results, enjoy these within 2-3 days when stored in the refrigerator.
