Mini Vegan Lemon Tarts (Print Version)

Luscious mini tarts with creamy citrus filling and crisp almond crust, ideal for elegant entertaining.

# Recipe Ingredients:

→ 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 (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 coconut 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.
04 - Bake for 10-12 minutes until lightly golden. Remove from oven and let cool completely.
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 lemon filling cool slightly, then pour into cooled tart shells.
08 - Refrigerate for at least 1 hour until filling is completely set.
09 - Top with fresh berries, lemon zest, or edible flowers before serving if desired.

# Expert Advice:

01 -
  • That impossibly silky custard that sets up perfectly without any dairy or eggs
  • The way the almond crust creates this incredible buttery crunch that nobody believes is vegan
  • How you can make them ahead and pull them out looking like you hired a pastry chef
02 -
  • The cornstarch needs to cook for at least 2 minutes at a gentle simmer to lose its raw taste, but don't let it boil vigorously or it might break
  • Room temperature coconut milk incorporates much more smoothly than cold, which prevents any weird texture issues
03 -
  • If your coconut milk has separated, pour it into a blender and whiz it smooth before using
  • The turmeric is totally optional if you don't mind a more ivory colored custard

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