Mini Vegan Lemon Tarts (Printable version)
Bright, tangy mini tarts with creamy vegan lemon custard nestled in a crisp 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 make it:
01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with cooking spray or oil.
02 - In a medium bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined and a crumbly dough forms that holds together when pressed.
03 - Press dough evenly into the bottoms and sides of the prepared tart pans, creating an even layer. Prick the bases several times with a fork to prevent bubbling.
04 - Bake for 10-12 minutes until lightly golden around edges. Remove from oven and let cool completely in pans.
05 - While crusts bake, whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a medium saucepan until cornstarch is fully dissolved and mixture is smooth.
06 - Place saucepan over medium heat, whisking constantly to prevent scorching. Continue cooking until mixture thickens considerably and begins to bubble, about 6-8 minutes.
07 - Remove filling from heat and let cool for 5 minutes. Pour warm filling into cooled tart shells, dividing evenly among all tarts.
08 - Refrigerate tarts for at least 1 hour until filling is completely set and firm to the touch.
09 - Top tarts with fresh berries, thinly sliced lemon zest, or edible flowers just before serving, if desired.
# Expert tips:
01 -
- The contrast between that buttery almond crust and the silky lemon filling hits you differently
- They look impressive but take zero pastry skills to pull off
- Everything comes together in under an hour with mostly pantry ingredients
02 -
- The crust must cool completely before filling or it will turn soggy and sad
- Whisk the filling constantly while cooking or the cornstarch will clump up
- These need that full hour in the fridge to firm up properly
03 -
- Room temperature coconut oil blends into the almond flour much more smoothly
- A microplane gives you the finest zest without any bitter pith