Mini Vegan Lemon Tarts (Print)

Bright, tangy mini tarts with creamy vegan lemon custard in crisp almond crust

# What You 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 Make:

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 thoroughly until a crumbly, cohesive dough forms.
03 - Press the dough evenly into the bottoms and up the sides of each tart pan. Use your fingers or the back of a measuring spoon to create uniform thickness. Prick the bases several times with a fork.
04 - Bake for 10-12 minutes until lightly golden around the edges. Remove from oven and allow to cool completely in the pans.
05 - While crusts cool, whisk together coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until completely smooth and no lumps remain.
06 - Place saucepan over medium heat, whisking constantly. Continue cooking for 6-8 minutes until mixture thickens noticeably and begins to bubble. Do not boil.
07 - Remove filling from heat and let cool for 5-10 minutes. Pour the warm custard into the cooled tart shells, filling each nearly to the top.
08 - Refrigerate tarts for at least 1 hour until filling is completely set and firm to the touch.
09 - Top with fresh berries, thinly sliced lemon zest, or edible flowers just before serving. Serve chilled.

# Expert Advice:

01 -
  • The texture is impossibly silky without using a single egg or dairy product
  • They look fancy enough for a dinner party but come together in under an hour
  • The almond crust adds this subtle nutty warmth that balances the tangy filling perfectly
02 -
  • Room temperature coconut milk blends much more smoothly than cold milk that has separated
  • Whisk the cornstarch into the cold liquid before heating to prevent any lumps from forming
  • The filling continues to thicken as it cools so do not overcook it trying to get it thicker in the pan
03 -
  • Use a kitchen scale to measure the almond flour if you have one. Flour can vary so much by volume and this affects how the crust holds together.
  • If your coconut milk has separated, give it a quick whirl in the blender before measuring for the silkiest filling.

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