Mini Vegan Lemon Tarts (Printable version)

Zesty individual tarts with silky coconut-lemon filling and nutty almond crust

# What You’ll Need:

→ Crust

01 - 1 1/2 cups almond flour
02 - 3 tablespoons coconut oil, melted
03 - 2 tablespoons 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 tablespoon finely grated lemon zest
08 - 1/3 cup maple syrup
09 - 2 tablespoons cornstarch
10 - 1/4 teaspoon turmeric for color
11 - Pinch of salt

→ Garnish

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 thoroughly combined and a crumbly dough forms.
03 - Press the dough evenly into the bottoms and up the sides of the prepared tart pans. Use your fingers or the back of a measuring spoon to create uniform thickness. Prick the bottoms several times with a fork.
04 - Bake for 10 to 12 minutes until lightly golden around the edges. Remove from oven and let cool completely in the pans.
05 - While crusts cool, whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a small saucepan until smooth and no lumps remain.
06 - Place the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to bubble, about 6 to 8 minutes. The filling should coat the back of a spoon.
07 - Remove from heat and let the filling cool for 5 minutes. Pour into the cooled tart shells, dividing evenly among all 8 pans.
08 - Refrigerate for at least 1 hour until the filling is completely set and firm to the touch.
09 - Top with fresh berries, thinly sliced lemon zest, or edible flowers before serving if desired. Serve chilled.

# Expert tips:

01 -
  • The almond crust creates an incredibly buttery, shortbread-like texture without any actual butter
  • These tarts hit that perfect balance between tangy and sweet that makes everyone reach for seconds
  • You can make them ahead and they actually taste better after chilling overnight
02 -
  • The cornstarch needs to be whisked thoroughly with the cold liquid before heating to prevent any lumps from forming
  • Coconut milk can separate in the can, so give it a vigorous whisk or shake before measuring
  • The filling continues to thicken as it cools, so don't worry if it seems slightly loose when you first take it off the heat
03 -
  • Zest your lemons before juicing them — it's much easier to handle the whole fruit first
  • If your almond flour seems particularly dry, you may need an extra teaspoon of coconut oil to get the right crust consistency

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