Mini Vegan Lemon Tarts

The summer I discovered coconut milk could transform into something this luscious was the same summer my sister claimed she did not like dessert. I had just moved into a tiny apartment with a kitchen counter barely wide enough for a cutting board, but I was determined to master vegan baking. These tarts came out of an afternoon experiment with a bag of almond flour and two lonely lemons sitting in my fruit bowl.

I served these at my first dinner party in that little apartment, watching my sister's eyes widen when she took her first bite. The way the bright lemon cuts through the rich custard while the almond crust crumbles underneath it is the kind of balance that makes people pause mid conversation.

Ingredients

• 1 1/2 cups almond flour: This creates a naturally sweet, nutty crust that holds together beautifully when pressed into tart pans
• 3 tbsp coconut oil, melted: Solid at room temperature but melts into the flour for a pressable dough that bakes up tender
• 2 tbsp maple syrup: Just enough sweetness to make the crust taste like a treat on its own
• Pinch of salt: Essential for waking up all the flavors
• 1 cup full fat coconut milk: The magic behind the creamy filling, shaken well before measuring
• 1/3 cup freshly squeezed lemon juice: About two lemons worth and bottled juice will not give you the same brightness
• 1 tbsp finely grated lemon zest: This packs the aromatic oils that make the filling sing
• 1/3 cup maple syrup: Sweetens the filling while letting the lemon shine through
• 2 tbsp cornstarch: The secret to getting that thick, luscious texture without eggs
• 1/4 tsp turmeric: Just enough to give the filling that gorgeous yellow hue without changing the taste
• Fresh berries or lemon zest: The finishing touch that makes these tarts impossible to resist

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and lightly grease 8 mini tart pans or use a muffin tin for smaller bites

Make the crust:

Mix almond flour, melted coconut oil, maple syrup, and salt until it looks like wet sand that sticks together when you squeeze it

Press it in:

Divide the dough among your tart pans and press firmly into the bottoms and sides, then prick the bases with a fork

Bake the shells:

Bake for 10 to 12 minutes until they are lightly golden and smell nutty, then let them cool completely

Start the filling:

Whisk coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until no lumps remain

Cook it down:

Place over medium heat, whisking constantly until it thickens and bubbles for about 6 to 8 minutes

Fill the shells:

Let the filling cool slightly then spoon it into your cooled tart shells

Chill until set:

Refrigerate for at least 1 hour until firm enough to hold their shape

Finish them off:

Top with fresh berries, delicate lemon zest curls, or edible flowers right before serving

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My roommate kept sneaking into the fridge to taste the filling while it chilled, claiming she was just quality control. By the time I served them at dinner, I was down to seven tarts and had to pretend that was my plan all along.

Making Them Nut Free

Oat flour works surprisingly well as a substitute for almond flour if you need to avoid nuts. The crust will have a slightly different texture but still holds together beautifully and tastes wonderful with the bright lemon filling.

Getting That Perfect Color

Turmeric is my secret for achieving that classic lemon curd yellow without any artificial dyes. Just a quarter teaspoon gives you the most gorgeous sunshine color that makes these tarts irresistible on a dessert table.

Serving Suggestions

These tarts shine brightest when served chilled on a warm afternoon or after a spicy meal. The contrast between the cool, creamy filling and the crisp crust is part of what makes them so satisfying.

• Pair them with iced hibiscus tea for a pretty presentation
• Add a dollop of coconut whipped cream if you want extra richness
• Make them a day ahead so the flavors fully develop

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Every time I make these now, I think back to that tiny kitchen and how something so simple brought so much joy. Sometimes the best recipes are the ones that remind us of where we started.

Recipes Q&A

→ Can I make these tarts nut-free?

Yes, simply replace the almond flour with oat flour or a nut-free gluten-free blend. The crust will still hold together beautifully and provide a lovely crunch.

→ How long do these tarts need to chill before serving?

The tarts require at least 1 hour of refrigeration for the filling to set properly. For the best texture, you can chill them up to 24 hours in advance and garnish just before serving.

→ Can I use regular milk instead of coconut milk?

Coconut milk provides the rich, creamy texture essential for this dairy-free version. Other plant-based milks may not thicken properly. For best results, stick with full-fat canned coconut milk.

→ What's the purpose of turmeric in the filling?

Turmeric adds a lovely golden-yellow hue to mimic traditional lemon curd color. It's completely optional and won't affect the flavor—you can omit it if you prefer a paler filling.

→ Can I make these in advance?

Absolutely! The tart shells can be baked a day ahead and stored at room temperature. Once filled, they'll keep refrigerated for 2-3 days, though the crust may soften slightly over time.