Mini Vegan Lemon Tarts

Last summer, my cousin who thinks vegan desserts are somehow 'less than' devoured three of these at our family picnic. She kept asking what made them so creamy and bright, genuinely confused when I told her it was just coconut milk doing all the heavy lifting. The way her eyebrows shot up when I said no dairy was involved was honestly the best part of that afternoon.

I originally made these for a friends birthday because she cant eat dairy and I was tired of serving fruit salad as the only dessert option. Now they are the most requested thing at every gathering, even among people who can eat whatever they want. Something about that bright lemon curd just makes people happy.

Ingredients

• 1 1/2 cups almond flour: Creates a naturally gluten free crust that toasts up beautifully in the oven. I have learned that finely ground flour works best here for a smooth texture that holds together.
• 3 tbsp coconut oil, melted: Binds the crust together while adding a subtle coconut note that complements the lemon. Make sure it is melted but not hot to avoid any issues with mixing.
• 2 tbsp maple syrup: Just enough sweetness to balance the tangy filling while keeping the crust from becoming too crumbly.
• Pinch of salt: Essential for bringing out the natural sweetness of the almonds and brightening the whole tart.
• 1 cup coconut milk: The magic behind that incredibly creamy custard texture. Full fat canned coconut milk makes all the difference here so do not skimp.
• 1/3 cup freshly squeezed lemon juice: Fresh is absolutely non negotiable. Bottled juice somehow tastes flat and misses that vibrant floral note that makes these special.
• 1 tbsp finely grated lemon zest: This is where all the lemon perfume lives. Use a microplane if you have one to get the finest zest without any bitter white pith.
• 1/3 cup maple syrup: Sweetens the filling just enough to let the lemon shine without overpowering it. Agave works here too if you prefer a more neutral sweetener.
• 2 tbsp cornstarch: Thickens the custard into that perfect sliceable texture. Whisk it very well at the start to avoid any chalky lumps.
• 1/4 tsp turmeric: Completely optional but gives that gorgeous yellow color we expect from lemon curd. No one will taste it but they will notice how beautiful it looks.

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and give 8 mini tart pans or a muffin tin a light coating of oil. This small step makes such a difference for easy removal later.

Make the crust dough:

Mix almond flour, melted coconut oil, maple syrup, and salt in a bowl until combined and crumbly. The mixture should hold together when pinched between your fingers.

Press and prick:

Firmly press the dough into the bottoms and up the sides of your tart pans, then prick the bases with a fork. This keeps them from puffing up while baking.

Bake the shells:

Bake for 10 to 12 minutes until lightly golden, then cool completely. They will continue to crisp up as they cool, so do not worry if they seem slightly soft right out of the oven.

Whisk the filling:

Combine coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric, and salt in a saucepan, whisking until absolutely smooth.

Cook until thickened:

Heat over medium heat, whisking constantly, until thickened and bubbling, about 6 to 8 minutes. The mixture will suddenly transform from thin to velvety.

Cool and fill:

Let the filling cool slightly before pouring into cooled tart shells. Warm filling into cool shells can sometimes make the crust a bit soft.

Chill until set:

Refrigerate for at least 1 hour until firm. The filling needs this time to fully set into that perfect custard consistency.

Garnish and serve:

Top with fresh berries, lemon zest curls, or edible flowers right before serving. These little touches make them feel extra special.

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My neighbor asked for the recipe after trying one at our block party, then called me two days later from the grocery store asking which aisle turmeric was in. She texted a picture of her first batch and honestly they looked better than mine.

Make Ahead Magic

These tarts are actually better when made a day ahead, giving the flavors time to meld and the crust to become perfectly firm. I always make them the night before a party and just add the garnish right before serving.

Serving Suggestions

These are gorgeous on their own but a little powdered sugar dusting right before serving makes them look absolutely professional. I also love serving them with a cup of peppermint tea to cut through the richness.

Storage Tips

Store these in the refrigerator for up to 3 days, though the crust will soften slightly after the first day. The filling stays perfectly creamy and they are still completely delicious even when not freshly made.

• Place a piece of parchment paper between stacked tarts if you need to store multiple layers
• Bring them to room temperature for about 10 minutes before serving for the best texture
• The filling can be made on its own and used as a pudding if you want to skip the crust entirely

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There is something deeply satisfying about serving a dessert that looks this elegant and happens to be completely plant based. The way people is faces light up when they take that first bright, creamy bite never gets old.

Recipe Questions & Answers

→ Can I make these nut-free?

Yes, simply replace the almond flour with oat flour or a nut-free gluten-free flour blend. The crust will have a slightly different texture but still hold together beautifully.

→ How long do these need to chill before serving?

Refrigerate the filled tarts for at least 1 hour to allow the lemon custard to set completely. They can be made up to 24 hours in advance and stored covered in the refrigerator.

→ Can I use a different sweetener?

Absolutely. Agave syrup works as a 1:1 substitute for maple syrup in both the crust and filling. You can also use your preferred liquid sweetener, though the flavor profile may shift slightly.

→ Why use turmeric in the filling?

Turmeric adds a natural golden-yellow color that mimics the hue traditional lemon curd gets from egg yolks. It's completely optional and won't affect the flavor—just skip it if you prefer a paler filling.

→ Can I make these in a standard tart pan instead of mini?

Yes, you can use one 9-inch tart pan instead of mini pans. You may need to extend the crust baking time by a few minutes and increase the chilling time slightly to ensure the larger tart sets fully.

→ How should I store leftovers?

Keep any remaining tarts in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time but they'll still taste delicious. For best texture, add garnishes just before serving.