Mini Vegan Lemon Tarts (Printable)

Zesty individual lemon tarts with velvety coconut filling and nutty almond pastry base

# 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

# How to Prepare:

01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or muffin tin with coconut oil.
02 - Combine almond flour, melted coconut oil, maple syrup, and salt in a bowl. Mix until thoroughly combined and crumbly dough forms.
03 - Press dough evenly into bottoms and sides of prepared tart pans. Prick bases with fork to prevent air bubbles.
04 - Bake for 10-12 minutes until lightly golden. Remove from oven and let cool completely before filling.
05 - Whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in saucepan until smooth and lump-free.
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 filling is completely set and firm.
09 - Top with fresh berries, lemon zest, or edible flowers just before serving.

# Expert Advice:

01 -
  • These tarts prove that vegan desserts can be just as luscious as traditional ones
  • The almond crust is naturally gluten free and bakes up incredibly crisp
  • You can make them ahead and they actually get better after a few hours in the fridge
02 -
  • Whisk the filling constantly while cooking or the cornstarch will clump up on you
  • The tart shells need to be completely cool before adding filling or they will get soggy
03 -
  • Room temperature coconut milk blends more smoothly than cold milk right from the fridge
  • Let the filling cool in the saucepan for about 10 minutes before pouring it will be easier to handle

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