Mini Vegan Lemon Tarts (Printable)

Bright, tangy mini tarts with creamy lemon custard in a crisp almond crust. A refreshing dairy-free dessert for any occasion.

# 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

# How to Cook:

01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or muffin tin.
02 - Combine almond flour, melted coconut oil, maple syrup, and salt in a bowl. Mix until crumbly dough forms.
03 - Press dough evenly into bottoms and sides of tart pans. Prick bases with fork.
04 - Bake for 10-12 minutes until lightly golden. Remove and 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 filling cool slightly, then pour into cooled tart shells.
08 - Refrigerate for at least 1 hour until set.
09 - Garnish with fresh berries, lemon zest, or edible flowers before serving, if desired.

# Expert Advice:

01 -
  • The crust comes together in minutes and bakes into something surprisingly sturdy and nutty
  • That filling is pure sunshine—tangy but creamy, with a texture that makes people ask what's in it
  • They look like they came from a fancy bakery but require zero fancy skills
02 -
  • The crust needs to cool completely before adding filling—otherwise it'll get soggy and sad
  • Whisk the filling constantly while it cooks, or you'll end up with lumps or scorched spots on the bottom
  • These need that full hour in the fridge to set properly—rushing it means soft, messy tarts
03 -
  • Room temperature coconut oil blends much more easily into the almond flour—microwave it for 10 seconds if it's too solid
  • Use a microplane or fine grater for the lemon zest to avoid bitter white pith in your silky filling

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