Mini Vegan Lemon Tarts (Printable Version)

Bright, tangy mini tarts with creamy vegan lemon custard and crisp almond crust—perfect for sharing.

# 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

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

# Step-by-Step:

01 - Preheat your oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with cooking spray or a small amount of 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 that holds together when pressed.
03 - Press the dough evenly into the bottoms and sides of the prepared tart pans, creating a thin, even layer. Use the back of a measuring spoon to smooth the surface. Prick the bases several times with a fork to prevent bubbling.
04 - Bake for 10 to 12 minutes until lightly golden around the edges. Remove from oven and let cool completely in the pans before filling.
05 - 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. Continue cooking until the mixture thickens considerably and begins to bubble, about 6 to 8 minutes. The custard should coat the back of a spoon.
07 - Remove the filling from heat and let cool for 5 to 10 minutes until slightly thickened but still pourable. Distribute the lemon filling evenly among the cooled tart shells.
08 - Refrigerate the tarts for at least 1 hour until the filling is completely set and firm to the touch. For best results, chill 2 to 3 hours before serving.
09 - Top each tart with fresh berries, thinly sliced lemon zest, or edible flowers just before serving. Serve chilled.

# Expert Advice:

01 -
  • They taste like sunshine on a plate, but come together in under an hour
  • The almond crust creates this incredible buttery crunch without any actual butter
  • Friends who swear they hate vegan desserts always ask for seconds
02 -
  • The crust needs to cool completely before adding the filling, or it will get soggy
  • Whisk constantly while cooking the filling—cornstarch can clump if you walk away
  • These tarts actually taste better after sitting overnight, so make them a day ahead if you can
03 -
  • Room temperature coconut milk incorporates much more smoothly than cold
  • If your almond flour is coarse, pulse it in a food processor first for a finer crust texture

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