Mini Vegan Lemon Tarts (Printable)

Bright, tangy mini tarts with creamy lemon filling and crisp almond crust—perfect plant-based dessert.

# 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 coconut milk (full fat, 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 Make It:

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 - In a medium bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix thoroughly until well combined and a crumbly dough forms that holds together when pressed.
03 - Press the dough evenly into the bottoms and sides of the prepared tart pans, creating a thin, even layer. Use your fingers or the back of a measuring spoon to smooth the edges. Prick the bases several times with a fork to prevent bubbling during baking.
04 - Bake for 10 to 12 minutes, until lightly golden around the edges. Remove from oven and let cool completely in the pans before filling.
05 - While crusts cool, whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a medium saucepan until completely smooth and no cornstarch lumps remain.
06 - Place the saucepan over medium heat, whisking constantly to prevent scorching. Continue cooking until the mixture thickens noticeably and begins to bubble, about 6 to 8 minutes. The filling should coat the back of a spoon.
07 - Remove the pan from heat and let the lemon filling cool for 5 to 10 minutes, until slightly thickened but still pourable. Carefully pour the filling into the cooled tart shells, dividing evenly among all 8 tarts.
08 - Refrigerate the filled tarts for at least 1 hour, until the filling is completely set and firm to the touch. For best results, chill for 2 hours before serving.
09 - Top each tart with fresh berries, thin strips of lemon zest, or edible flowers just before serving. Serve chilled and enjoy within 2 days for optimal texture.

# Expert Suggestions:

01 -
  • The filling impossibly creamy without a drop of dairy
  • They look like they came from a fancy bakery
  • You can make them ahead and pull them out when guests arrive
02 -
  • The crust will crumble if you try to remove it from the pan before it is completely cooled
  • Whisking the filling constantly prevents lumps from forming in the coconut milk
  • These tarts need at least an hour in the fridge to set properly
03 -
  • Room temperature coconut oil mixes into the almond flour more evenly
  • Fresh lemon juice makes a noticeable difference in brightness compared to bottled

Return