Save These elegant mini tarts feature a crisp almond flour crust filled with silky coconut-based lemon custard. The filling achieves its vibrant yellow hue naturally through turmeric, while fresh lemon juice and zest deliver bright citrus flavor. After a quick bake, the shells are filled with the thickened custard and chilled until set. The result is a refreshing dessert that balances tangy and sweet notes beautifully. Each tart offers a satisfying contrast between the crunchy base and smooth, creamy center. Perfect for entertaining or meal prep, these handheld treats store well in the refrigerator for several days.
Last summer my neighbor brought over a bag of lemons from her tree, more than anyone could reasonably use. I stood in my kitchen squeezing them, trying recipe after recipe, until these tiny tarts emerged. Now every time lemon season rolls around, my friends start dropping hints about when Ill make another batch.
I served these at my sisters birthday dinner last spring, right between the main course and a big chocolate cake. Almost everyone reached for a second tart instead, and honestly, I did too. Something about that bright lemon curd just makes people happy.
Ingredients
- Almond flour: Creates a naturally gluten-free crust with incredible richness and subtle sweetness
- Coconut oil: Binds the crust together and adds a lovely tropical note
- Maple syrup: My go-to liquid sweetener that adds depth beyond just sugar
- Full fat coconut milk: The secret to that luxurious custard texture, just make sure to shake the can well
- Fresh lemon juice: Bottled juice cannot compare to the bright acidity of freshly squeezed
- Cornstarch: This thickens the filling perfectly without any eggy taste
- Turmeric: Just a pinch gives the filling that gorgeous yellow color naturally
Instructions
- Prepare the crust:
- Mix almond flour with melted coconut oil, maple syrup, and salt until crumbly dough comes together. Press firmly into tart pans and dock with fork tines.
- Bake until golden:
- Bake at 175°C (350°F) for 10 to 12 minutes until lightly golden. Cool completely before filling.
- Make the lemon curd:
- Whisk coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric, and salt until smooth. Cook over medium heat, whisking constantly, until thickened and bubbling.
- Set the tarts:
- Cool filling slightly, then pour into cooled shells. Refrigerate at least one hour until completely set.
Save My daughter helped me make these for her school bake sale, and I will never forget her face when the filling finally thickened up. She whispered, Mom, it looks like real magic. That is exactly what cooking should feel like.
Making Ahead
The tart shells can be baked two days ahead and stored in an airtight container. The filling keeps separately in the fridge for up to three days. Assemble them the morning you plan to serve for the freshest texture.
Crust Troubleshooting
If the crust feels too crumbly and will not hold together, try adding another teaspoon of melted coconut oil. For cracks that form during baking, simply patch them with a little raw dough before adding the filling. No one will ever notice once they are filled.
Serving Suggestions
These tarts shine brightest when served slightly chilled, which really lets that lemon flavor pop. A small mint leaf or tiny edible flower makes them look like they came from a bakery window.
- Add a dollop of coconut whipped cream for extra indulgence
- Serve with iced herbal tea or sparkling water
- Dust with powdered sugar right before serving
Save There is something deeply satisfying about serving a dessert that makes people pause and smile. These little tarts have that effect every single time.
Recipe FAQs
- → Can I make these tarts nut-free?
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Yes, substitute almond flour with oat flour or a nut-free gluten-free blend. The crust texture may vary slightly but will still hold the filling beautifully.
- → How long do these tarts need to chill?
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Refrigerate for at least one hour to allow the filling to set completely. For best results, chill 2-4 hours before serving. The tarts will firm up more the longer they rest.
- → Can I use a different sweetener?
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Agave syrup works as a 1:1 substitute for maple syrup in both crust and filling. Liquid stevia or monk fruit sweeteners can also work, though you may need to adjust quantities to taste.
- → How should I store these tarts?
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Keep refrigerated in an airtight container for up to 5 days. The crust maintains its texture well when chilled. For longer storage, freeze unfilled shells for up to a month and add fresh filling when ready to serve.
- → Why use turmeric in the filling?
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Turmeric provides a natural golden-yellow color mimicking traditional egg-based custards. It's completely optional and won't affect the flavor—use it primarily for visual appeal.
- → Can I make these as one large tart?
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Absolutely. Press the crust into a 9-inch tart pan instead of mini tins. Increase the initial baking time to 15-18 minutes, and allow the filling to chill for at least 2-3 hours before slicing.
