Mini Vegan Lemon Tarts (Printable Version)

Zesty individual lemon tarts with smooth coconut custard filling and nutty 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 (optional)

12 - Fresh berries
13 - Thinly sliced lemon zest
14 - Edible flowers

# How-To:

01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with coconut oil.
02 - In a bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined and a crumbly dough forms.
03 - Press the dough evenly into the bottoms and sides of the tart pans. Prick the bases with a fork to prevent bubbling.
04 - Bake for 10–12 minutes until lightly golden. Remove from oven and let cool completely.
05 - Whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until smooth.
06 - Place the pan over medium heat, whisking constantly, until the mixture thickens and bubbles, about 6–8 minutes.
07 - Remove from heat. Let lemon filling cool slightly, then pour into the cooled tart shells.
08 - Refrigerate for at least 1 hour until filling is completely set.
09 - Garnish with fresh berries, lemon zest, or edible flowers before serving, if desired.

# Expert Tips:

01 -
  • The almond crust presses together like magic and bakes into something that tastes exactly like shortbread cookies
  • That lemon filling manages to be both incredibly creamy and refreshingly tangy at the same time
02 -
  • The filling needs constant whisking while heating or the cornstarch will clump up at the bottom of your pan
  • These tarts really do need that full hour of chilling time to set properly, or they will be sad and runny
03 -
  • Room temperature coconut milk blends much more smoothly with the other ingredients
  • Press the crust dough firmly and up the sides, or it will shrink while baking

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