Mini Vegan Lemon Tarts (Printable)

Bright, tangy mini tarts with creamy vegan lemon custard in crisp almond crusts. Perfect for any occasion.

# 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 coconut milk (full fat, 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

# Directions:

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 until well combined and crumbly dough forms.
03 - Press dough evenly into bottoms and sides of tart pans. Prick bases with fork to prevent bubbling during baking.
04 - Bake for 10–12 minutes until lightly golden. Remove from oven and let cool completely before filling.
05 - Whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in saucepan until smooth.
06 - Place pan over medium heat, whisking constantly, until mixture thickens and bubbles, about 6–8 minutes.
07 - Remove from heat. Let filling cool slightly, then pour into cooled tart shells.
08 - Refrigerate for at least 1 hour until completely set and firm.
09 - Top with fresh berries, lemon zest, or edible flowers before serving if desired.

# Expert Suggestions:

01 -
  • The almond crust creates this incredible buttery crunch without any dairy
  • These tarts prove that vegan desserts can be just as rich and luscious as traditional ones
02 -
  • Coconut milk brands vary wildly in thickness, so stick with full fat and give that can a serious shake before opening
  • The filling needs at least an hour in the fridge, but overnight makes it even better
03 -
  • Room temperature ingredients mix more smoothly, so take the coconut milk out ten minutes before starting
  • Grate the lemon zest before juicing, it is so much easier to handle the whole fruit first

Return