Mini Vegan Lemon Tarts (Printable)
Bright, tangy mini tarts with creamy lemon filling in crisp almond crusts.
# What You'll Need:
→ Crust
01 - 1 1/2 cups almond flour
02 - 3 tablespoons coconut oil, melted
03 - 2 tablespoons 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 tablespoon finely grated lemon zest
08 - 1/3 cup maple syrup
09 - 2 tablespoons cornstarch
10 - 1/4 teaspoon turmeric for color, optional
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 a small amount of oil.
02 - Combine almond flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Mix until well combined and 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. Prick the bases several times with a fork to prevent bubbling during baking.
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 saucepan until completely smooth and no lumps remain.
06 - Place the saucepan over medium heat, whisking constantly to prevent scorching. Cook until the mixture thickens considerably and begins to bubble, about 6 to 8 minutes.
07 - Remove from heat and let the lemon filling cool for about 5 minutes. Pour the warm filling into the cooled tart shells, dividing evenly among all 8 tarts.
08 - Refrigerate the tarts for at least 1 hour until the filling is completely set and firm to the touch.
09 - Top each tart with fresh berries, thinly sliced lemon zest, or edible flowers just before serving, if desired.
# Expert Tips:
01 -
- The almond crust is impossibly buttery despite zero dairy
- That vibrant yellow color comes entirely from turmeric not artificial food dye
02 -
- Room temperature coconut milk separates so shake that can like your life depends on it
- The filling continues thickening as it cools so do not overcook on the stove
03 -
- Use a kitchen scale for the almond flour since measuring by volume can be inconsistent
- Room temperature lemons yield more juice so let them sit out before squeezing