Mini Vegan Lemon Tarts (Printable Version)

Tangy lemon custard in crisp almond crust makes these mini tarts perfect for any gathering.

# 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 (optional, for color)
11 - Pinch of salt

→ Garnish

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 - In a medium bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix thoroughly until a crumbly dough forms that holds together when pressed.
03 - Press the dough evenly into the bottoms and up the sides of the prepared tart pans. Use your fingers or the back of a measuring spoon to create an even layer. Prick the bottoms with a fork to prevent air bubbles.
04 - Bake for 10 to 12 minutes until lightly golden around the edges. Remove from oven and set aside to cool completely while preparing the filling.
05 - In a medium saucepan, whisk together coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt until smooth and no cornstarch lumps remain.
06 - Place the saucepan over medium heat, whisking constantly to prevent scorching. Bring to a gentle bubble and continue cooking for 6 to 8 minutes until the mixture thickens considerably and coats the back of a spoon.
07 - Remove from heat and let the filling cool for about 10 minutes, stirring occasionally to prevent a skin from forming. Pour the warm custard into the cooled tart shells, dividing evenly.
08 - Refrigerate the tarts for at least 1 hour, or until the filling is completely set and firm to the touch. For best results, chill 2 to 3 hours before serving.
09 - Top with fresh berries, thinly sliced lemon zest curls, or edible flowers just before serving. Serve chilled or at slightly cool temperature.

# Expert Tips:

01 -
  • These tarts prove that vegan desserts can be just as luxurious and satisfying as traditional ones
  • The individual portions make everyone feel special while keeping portions perfectly controlled
  • You can make them ahead and they actually get better after a few hours in the fridge
02 -
  • The coconut milk must be full fat and very well stirred before measuring, or your filling will not set properly
  • Press the crust dough thin and even because thick spots will not cook through and will crumble when you try to remove tarts
  • The filling needs to reach a full bubble while cooking to activate the cornstarch completely
03 -
  • Zest your lemons before juicing them, it is so much easier to handle whole fruit
  • Room temperature coconut oil incorporates into the almond flour much more evenly than cold oil
  • If your filling seems too thick after chilling, let tarts sit at room temperature for 10 minutes before serving

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