Mini Vegan Lemon Tarts (Printable Version)
Luscious mini tarts with tangy lemon coconut filling nestled in crispy almond shells.
# 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:
01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with cooking spray or oil.
02 - Combine almond flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Mix until thoroughly combined and a crumbly dough forms.
03 - Press the dough evenly into the bottoms and sides of the prepared tart pans, creating an even layer. Prick the bases several times with a fork.
04 - Bake for 10 to 12 minutes until lightly golden. Remove from oven and allow to cool completely in the pans.
05 - Whisk together coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until smooth and no lumps remain.
06 - Place the saucepan over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue cooking for 6 to 8 minutes until fully thickened.
07 - Remove from heat and let the lemon filling cool slightly for about 5 minutes. Pour the warm filling into the cooled tart shells, dividing evenly.
08 - Refrigerate the tarts for at least 1 hour until the filling is completely set and firm.
09 - Top with fresh berries, thinly sliced lemon zest, or edible flowers just before serving if desired. Serve chilled.
# Expert Advice:
01 -
- The custard sets into the most velvety smooth filling without any cream or eggs
- These mini tarts look impressive but come together in under an hour
02 -
- The custard must whisk constantly while cooking or the cornstarch will clump and never smooth out
- Letting the tart shells cool completely before filling prevents the crust from becoming soggy
03 -
- Room temperature coconut oil blends more easily into the almond flour than cold oil
- Zest your lemons before juicing them, it's much easier to handle the whole fruit