Pin It These delightful mini tarts feature a zesty lemon coconut filling nestled in tender, flaky pastry shells. The combination of fresh lemon juice and zest creates a bright, tangy flavor perfectly balanced with creamy coconut milk and just enough sweetness. Each bite delivers a satisfying contrast between the crisp golden crust and silky smooth curd.
The simple press-in crust comes together quickly with coconut oil, requiring no rolling pin or special equipment. Once baked and filled, these petite treats need just an hour to chill before serving. They're ideal for gatherings, afternoon tea, or whenever you crave something refreshingly sweet.
The optional turmeric adds a lovely golden hue, while garnishes like fresh berries or extra zest make these tarts as beautiful as they are delicious.
The first time I attempted vegan baking, I was skeptical anything dairy-free could achieve that luscious, creamy custard texture we all crave in lemon tarts. These little gems proved me completely wrong with their silky coconut milk filling and impossibly tender coconut oil crust.
I brought a batch to my friend's summer garden party last year, and honestly, I had to stop people from eating them straight from the tray before I could get a proper photo. The way the bright lemon flavor cuts through rich meals makes them the perfect ending to any gathering.
Ingredients
- All-purpose flour: creates the foundation for our crust, though a quality gluten-free blend works beautifully too
- Solid coconut oil: the secret to a flaky, tender pastry without any butter
- Cold water: add gradually until the dough just comes together, too much makes it tough
- Lemon juice and zest: fresh lemons are absolutely worth it here, nothing bottled compares
- Full-fat coconut milk: gives the filling that velvety texture we want
- Cornstarch: our thickening agent that transforms liquid into luscious custard
- Turmeric: just a pinch for that classic lemon curd color
Instructions
- Preheat and prepare your pan:
- Get your oven to 350°F and give your mini muffin tin a light coat of oil
- Make the crust dough:
- Mix flour, sugar, and salt, then cut in solid coconut oil until coarse crumbs form before adding cold water a tablespoon at a time
- Shape the tart shells:
- Divide dough into 12 pieces and press each into your muffin cups, going up the sides
- Bake the shells:
- Prick bottoms with a fork and bake 10 to 12 minutes until golden
- Whisk the filling ingredients:
- Combine lemon juice, zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla in your saucepan
- Cook until thickened:
- Whisk over medium heat for 4 to 6 minutes until it bubbles and thickens nicely
- Fill the shells:
- Pour warm filling evenly into cooled tart shells and smooth the tops
- Chill until set:
- Refrigerate at least 1 hour before serving
Pin It My daughter now requests these for every special occasion, and I have learned to double the recipe because they disappear faster than any other dessert I make. Something about that bright, sunny flavor just makes people happy.
Making Them Ahead
I often bake the crust shells a day before and store them in an airtight container. The filling can be made ahead too, just keep it separate until you are ready to fill and chill.
Serving Suggestions
A little extra lemon zest on top makes them look extra special, and fresh berries alongside add beautiful color. Vegan whipped cream is never a bad idea either.
Perfecting Your Technique
Practice pressing the dough evenly up the sides of each cup for uniform tarts. If the crust puffs up while baking, gently press it down with the back of a spoon while still warm.
- Work quickly when shaping the dough so the coconut oil does not melt
- Chill the filled tarts for at least 2 hours for the cleanest slices
- Use room temperature lemons for the most juice
Pin It These tiny tarts have become my go-to when I need something that feels special without requiring hours in the kitchen. Hope they bring as much sunshine to your table as they have to mine.
Recipe Questions
- → Can I make these tarts gluten-free?
-
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend in the crust. The texture remains wonderfully crisp and the flavor stays just as delicious.
- → How long do these keep in the refrigerator?
-
Store these 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 wonderful.
- → Can I use a different plant milk instead of coconut?
-
Coconut milk works best for achieving the rich, creamy consistency. Other plant milks may result in a thinner filling that won't set as firmly.
- → Do I need to use turmeric?
-
No, turmeric is completely optional. It simply adds a warm golden color to mimic traditional lemon curd. Without it, the tarts will have a paler yellow appearance but taste identical.
- → Can I freeze these mini tarts?
-
Yes, freeze unfilled baked shells for up to 2 months. Thaw at room temperature before adding filling. The filled tarts freeze well too — wrap individually and thaw in the refrigerator.
- → What size pan works best?
-
A 12-cup mini muffin tin creates perfect bite-sized portions. You can also use a tartlet pan with removable bottoms for easier serving.
