Mini Vegan Lemon Tarts (Printable)
Tangy lemon custard in flaky pastry shells, made creamy with coconut milk and finished with a bright citrus zest.
# What You Need:
→ For the Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup solid coconut oil
03 - 2 tbsp granulated sugar
04 - 1/4 tsp salt
05 - 3–4 tbsp cold water
→ For the Lemon Filling
06 - 1/2 cup lemon juice (about 2 lemons)
07 - 1 tbsp finely grated lemon zest
08 - 1 cup full-fat canned coconut milk, well stirred
09 - 1/2 cup granulated sugar
10 - 2 tbsp cornstarch
11 - 1/4 tsp turmeric (optional for color)
12 - 1/8 tsp salt
13 - 1/2 tsp vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 12-cup mini muffin tin or tartlet pan.
02 - In a medium bowl, combine flour, sugar, and salt. Add solid coconut oil and blend with a pastry cutter or fork until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time, mixing until dough forms.
03 - Divide dough into 12 equal portions. Press each portion into the bottom and up the sides of each muffin cup to form mini tart shells.
04 - Prick bottoms with a fork. Bake for 10–12 minutes until lightly golden. Remove from oven and let cool.
05 - In a saucepan, whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, turmeric (if using), salt, and vanilla extract until smooth.
06 - Cook over medium heat, whisking constantly, until mixture thickens and just begins to bubble, approximately 4–6 minutes. Remove from heat.
07 - Pour warm lemon filling evenly into cooled tart shells. Smooth tops with a spoon.
08 - Refrigerate tarts for at least 1 hour or until filling is completely set.
09 - Garnish with additional lemon zest or fresh berries before serving, if desired.
# Expert Suggestions:
01 -
- The tangy lemon cuts through rich meals like nothing else, leaving everyone refreshed
- These come together faster than you'd think, yet they look like you spent all afternoon in the kitchen
02 -
- Coconut oil temperature matters most, if it melts before you mix it into the flour your crust will turn out tough
- Constant whisking while the filling cooks prevents lumps and ensures that silky smooth texture
03 -
- Room temperature coconut oil is the enemy, keep it cold until the moment it hits the flour
- Grate your lemon zest before juicing, it is much harder to zest a squeezed lemon