Mini Vegan Lemon Tarts (Printable)

Bright, tangy mini tarts with creamy coconut-lemon filling in crisp 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 (for color, optional)
11 - Pinch of salt

→ Garnish (optional)

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

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with cooking spray or oil.
02 - In a medium bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined and a crumbly dough forms.
03 - Press the dough evenly into the bottoms and sides of the prepared tart pans. Use the back of a spoon to smooth and compact the crust. Prick the bases with a fork to prevent air bubbles.
04 - Bake for 10–12 minutes until lightly golden around the edges. Remove from oven and let cool completely in the pans before filling.
05 - Meanwhile, whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a small saucepan until smooth and no cornstarch lumps remain.
06 - Place the saucepan over medium heat, whisking constantly to prevent scorching. Cook until the mixture thickens and begins to bubble, about 6–8 minutes. The filling should coat the back of a spoon.
07 - Remove the filling from heat and let it cool slightly for about 5 minutes. Pour the warm lemon filling into the cooled tart shells, dividing evenly among the 8 tarts.
08 - Refrigerate the tarts for at least 1 hour, or until the filling is completely set and firm to the touch.
09 - Just before serving, garnish with fresh berries, additional lemon zest strips, or edible flowers if desired. Serve chilled.

# Expert Suggestions:

01 -
  • The custard sets into the most silky luscious texture youll ever taste
  • Nobody ever guesses these are completely dairy free
  • They look impressive but come together in under an hour
02 -
  • The crust must be completely cooled before adding the filling or it will get soggy
  • Constant whisking during the custard step prevents lumps from forming
  • These tarts need at least one hour to set properly so plan ahead
03 -
  • Room temperature coconut oil mixes much more evenly into the crust
  • Use a microplane for the finest most fragrant lemon zest
  • Don't skip the turmeric unless you want pale custard

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