Mini Vegan Lemon Tarts

Last spring my sister announced she was going vegan and I panicked about dessert for her birthday. These lemon tarts saved the day when even the non-vegan guests couldn't stop grabbing seconds.

I made them on a humid afternoon and was convinced the custard would never set properly. But after an anxious hour of checking the fridge every ten minutes they emerged perfectly firm and somehow even more brilliant than I imagined.

Ingredients

• Almond flour: Creates a naturally shortbread like texture that browns beautifully
• Coconut oil: Must be fully melted or your crust will have odd pockets
• Full fat coconut milk: The thick cream from a well shaken can is what makes the filling luxurious
• Fresh lemon juice: Bottled juice lacks that aromatic brightness you want here
• Cornstarch: This is your thickening agent so whisk it thoroughly or you will end up with lumps
• Turmeric: Just a pinch gives that sunny yellow hue without any strange taste

Instructions

Press and prep the crust:

Mix almond flour melted coconut oil maple syrup and salt until crumbly then press firmly into mini tart pans and dock with a fork

Blind bake until golden:

Bake at 175C for 10 to 12 minutes watching closely since almond flour can go from pale to burnt fast

Make the custard base:

Whisk coconut milk lemon juice zest maple syrup cornstarch turmeric and salt until absolutely smooth before turning on any heat

Cook until thickened:

Stir constantly over medium heat for 6 to 8 minutes until bubbles surface and the mixture coats the back of a spoon

Set and chill:

Pour warm filling into cooled shells then refrigerate for at least one hour before adding any garnishes

Save

My neighbor texted me at midnight asking for the recipe after sampling one at our block party. Now whenever lemons go on sale I get a preemptive text asking if the tarts are happening.

Making Ahead

The crust can be baked a day in advance and stored at room temperature in an airtight container.

Serving Suggestions

These shine brightest when slightly chilled but not ice cold. The texture is silkier and the lemon notes more pronounced.

Troubleshooting

If your filling refuses to thicken it usually means the cornstarch was not fully dissolved or the heat was too low. Do not give up and keep whisking.

• Grate extra zest right before serving
• Let the pans cool slightly before removing tarts
• Aim for berries that are not overripe

Save

Handing someone one of these tiny tarts feels like giving them a burst of sunshine on a plate.

Recipe FAQs

→ How long do these keep in the refrigerator?

Store your mini tarts in an airtight container in the refrigerator for up to 3-4 days. The crust stays crisp and the filling maintains its creamy texture when properly chilled.

→ Can I freeze these lemon tarts?

Yes, freeze unfilled baked crusts for up to 1 month. The filled tarts freeze well too—place them in a single layer on a baking sheet until frozen, then transfer to a container. Thaw in the refrigerator overnight.

→ What can I use instead of almond flour?

Oat flour or a gluten-free flour blend work beautifully as nut-free alternatives. The crust texture will be slightly different but equally delicious and sturdy enough to hold the creamy filling.

→ Why is my filling not setting properly?

Ensure you cook the filling while whisking constantly until it bubbles and thickens noticeably. The cornstarch needs to reach its thickening point. Refrigerate for at least 1 hour, though overnight chilling yields the firmest results.

→ Can I make regular-sized tarts instead?

Absolutely. This recipe yields 4-5 standard-sized tarts (4-5 inch pans). Increase the baking time for the crust to 12-15 minutes and adjust filling cooking time by 2-3 minutes to ensure proper thickening.