Mini Vegan Lemon Tarts

Last summer, my neighbor who never baked anything accidentally made these for a potluck. She called them a happy experiment, and honestly, nobody could believe they were vegan. Now they are the most requested thing at every gathering.

I made twelve tarts for my sisters birthday last month and thought that was plenty. By the time the candles were ready, only three remained. People who swore they hated lemon desserts went back for seconds.

Ingredients

• Almond flour: Creates a naturally gluten free crust that bakes up tender and holds its shape beautifully
• Coconut oil: Gives the crust structure while keeping it completely plant based and dairy free
• Maple syrup: Sweetens both crust and filling with a depth that refined sugar cannot match
• Coconut milk: Full fat canned coconut milk makes the custard impossibly rich and creamy
• Fresh lemon juice: Two lemons worth of bright acid balances all that sweetness perfectly
• Cornstarch: Thickens the filling into a proper custard that sets up firm in the fridge
• Turmeric: Just enough to give that classic yellow color without altering the taste

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and grease eight mini tart pans or a muffin tin with a little coconut oil

Make the crust:

Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly dough forms that holds together when pressed

Press it in:

Distribute dough evenly among tart pans, pressing firmly up the sides and prick bottoms with a fork to prevent bubbling

Bake the shells:

Bake for ten to twelve minutes until lightly golden, then cool completely while you make the filling

Start the custard:

Whisk coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until smooth

Cook it down:

Heat over medium, whisking constantly for six to eight minutes until mixture thickens and bubbles

Fill the shells:

Let filling cool slightly then pour into cooled tart shells and refrigerate at least one hour until set

Add the finishing touches:

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

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My mom tried one and immediately asked for the recipe to serve at her next book club meeting. She has been vegetarian for thirty years but never found a vegan dessert she actually wanted to make again until now.

Making Ahead

The tart shells can be baked a day ahead and stored at room temperature. Fill them the morning of your event and they will be perfect by serving time.

Troubleshooting

If your crust feels too crumbly, add one more teaspoon of melted coconut oil. When the filling refuses to thicken, keep whisking and give it another two minutes on the heat.

Serving Ideas

These work beautifully for brunch alongside fresh fruit and herbal tea. They also hold up well for outdoor gatherings since the firm custard does not melt like cream fillings might.

• Chill your serving plates for twenty minutes for the prettiest presentation
• Bring tarts to room temperature for ten minutes before serving
• Use a small offset spatula to loosen them from pans cleanly

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There is something deeply satisfying about serving something so bright and sunny. Watch them disappear fast.

Recipe FAQs

→ Can I make these tarts gluten-free?

Yes! Simply use certified gluten-free oat flour or a gluten-free flour blend instead of almond flour for the crust. The filling is naturally gluten-free.

→ How long do these tarts keep in the refrigerator?

These tarts stay fresh for up to 3-4 days when stored in an airtight container in the refrigerator. The crust may soften slightly over time but they remain delicious.

→ Can I freeze these mini vegan lemon tarts?

Yes, freeze them without garnish for up to 2 months. Thaw in the refrigerator overnight. Add fresh berries and zest just before serving for the best presentation.

→ What can I use instead of coconut milk?

You can substitute with full-fat canned cashew cream or a blend of cashew butter and water. These alternatives provide similar richness and creaminess to the filling.

→ How do I know when the lemon filling is thick enough?

The filling is ready when it coats the back of a spoon and bubbles gently. It should have a pudding-like consistency that will set further as it chills in the tart shells.

→ Can I make one large tart instead of mini ones?

Absolutely! Press the crust into a 9-inch tart pan and increase the baking time to 12-15 minutes. The filling amounts remain the same, though you may need to add 2-3 minutes to the cooking time.