Mini Vegan Lemon Tarts (Printable Version)
Zesty individual tarts with smooth coconut-lemon filling and nutty 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
12 - Fresh berries
13 - Thinly sliced lemon zest
14 - Edible flowers
# Method:
01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with cooking spray or a small amount of coconut oil.
02 - Combine almond flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Mix thoroughly until a crumbly, cohesive dough forms.
03 - Press the dough evenly into the bottoms and up the sides of each tart pan. Use the back of a spoon or your fingers to create uniform thickness. Prick the bottoms with a fork to prevent bubbling.
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 - Whisk together coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until completely smooth and no lumps remain.
06 - Place the saucepan over medium heat, whisking constantly. Bring to a gentle bubble and cook for 6 to 8 minutes until the mixture thickens considerably. Remove from heat immediately.
07 - Let the filling cool for about 5 minutes, then pour into the cooled tart shells. Refrigerate for at least 1 hour until completely set and firm.
08 - Top each tart with fresh berries, thinly sliced lemon zest, or edible flowers just before serving. Serve chilled.
# Expert Tricks:
01 -
- The way almond flour creates this incredibly buttery, nutty crust without any actual butter
- That moment when the filling sets into something so silky you forget its completely dairy-free
02 -
- Coconut milk must be full fat and well stirred or your filling will never properly thicken
- The cornstarch needs to be whisked into cold liquid before heating to avoid lumps
- These tarts need that full hour of chilling time to set completely
03 -
- Room temperature ingredients blend more smoothly, so set your coconut milk out about 20 minutes before starting
- If the filling seems too thick after chilling, let it sit at room temperature for 10 minutes before serving