Mini Vegan Lemon Tarts

The first time I made vegan lemon curd, I was honestly skeptical that anything without eggs could achieve that luxurious, velvety texture. But when I took that first spoonful of this coconut-based filling, tangy and bright and somehow rich all at once, I stood there at my kitchen counter eating it straight from the saucepan. These mini tarts were born from that happy accident, and now they are my go-to when I need something impressive but entirely plant-based.

I served these at a dinner party where two guests were vegan, and the omnivores at the table actually went back for seconds before the plant-based eaters even had a chance. There is something so satisfying about watching people genuinely surprised by how good dairy-free dessert can be. My friend Sarah still messages me every few months asking for the recipe, claiming her teenage daughter requests them for every special occasion.

Ingredients

• 1 1/4 cups (150 g) all-purpose flour: The foundation of our crust, providing structure and that satisfying shortbread-like crumb
• 1/4 cup (55 g) coconut oil, solid: Creates a flaky, tender crust without any dairy and adds a subtle sweetness that complements the lemon
• 2 tbsp (25 g) granulated sugar: Just enough sweetness in the crust to balance the bold filling
• 1/4 tsp salt: Enhances all the flavors and prevents the crust from tasting flat
• 3–4 tbsp cold water: Brings the dough together, added gradually to achieve the perfect consistency
• 1/2 cup (120 ml) lemon juice: Fresh squeezed is non-negotiable here, bottled juice lacks the bright complexity we want
• 1 tbsp finely grated lemon zest: Adds aromatic oils that deepen the lemon flavor beyond just acidity
• 1 cup (240 ml) full-fat coconut milk: The secret weapon that creates that creamy, luxurious curd texture
• 1/2 cup (100 g) granulated sugar: Sweetens the filling just enough to let the lemon shine without becoming cloying
• 2 tbsp cornstarch: Thickens the filling into a velvety curd that holds its shape beautifully
• 1/4 tsp turmeric: Gives that gorgeous sunny yellow color naturally, though it will not affect the flavor
• 1/8 tsp salt: A pinch that balances sweetness and enhances the overall flavor profile
• 1/2 tsp vanilla extract: Rounds out the sharp lemon with warm, floral undertones

Instructions

Preheat and prepare your pan:

Get your oven to 350°F (175°C) and give your 12-cup mini muffin tin a light coating of oil to prevent any sticking later.

Mix the dry crust ingredients:

In a medium bowl, whisk together the flour, sugar, and salt until they are well combined and evenly distributed.

Work in the coconut oil:

Add the solid coconut oil to the flour mixture and use a pastry cutter or fork to break it down until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Form the dough:

Drizzle in cold water one tablespoon at a time, mixing gently after each addition, until the dough just holds together when squeezed.

Shape the tart shells:

Divide the dough into 12 equal portions and press each one into the muffin cups, working it up the sides to create thin, even shells.

Blind bake the crusts:

Prick the bottoms with a fork and bake for 10–12 minutes until they are pale golden, then let them cool completely while you make the filling.

Whisk the filling ingredients:

In a saucepan, combine the lemon juice, zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla, whisking until the cornstarch is fully dissolved.

Cook until thickened:

Place the saucepan over medium heat and whisk constantly until the mixture bubbles and thickens noticeably, about 4–6 minutes.

Fill the tart shells:

Pour the warm lemon curd evenly into each cooled crust, smoothing the tops with the back of a spoon.

Chill until set:

Refrigerate the tarts for at least 1 hour, or until the filling is completely firm and set.

Garnish and serve:

Add a sprinkle of fresh lemon zest or a few berries on top right before serving for that pop of color.

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My grandmother always said that lemon desserts were the mark of a thoughtful cook because they require attention to balance. Every time I zest a lemon and catch that bright citrus aroma wafting through the kitchen, I understand what she meant. These tarts have become my way of sharing that wisdom, showing up with something that looks fancy but comes from a place of simple, honest ingredients treated with care.

Perfecting Your Tart Shells

Getting the crust right in a mini muffin tin takes a little patience, but the payoff is huge. I have learned to press the dough thinly and evenly, working it up the sides with my thumb, because thick corners never cook through properly. If the dough starts feeling too soft or sticky, pop the tin in the freezer for 5 minutes before baking.

Getting That Filling Just Right

The coconut milk curd technique is forgiving, but temperature control makes the difference between silky and scrambled. Medium heat is your friend here, and constant whisking is non-negotiable. I once got distracted by a phone call and ended up with a slightly grainy batch, which taught me that those 4–6 minutes of active whisking are worth every second.

Make-Ahead Magic

These tarts are actually ideal for preparing ahead, which is why they have saved me more than once when hosting. The crusts can be baked a day in advance and stored in an airtight container, and the filling keeps beautifully in the refrigerator for up to 3 days. I love assembling them just before guests arrive so they look freshly made.

• Press a small piece of plastic wrap directly onto the filling surface if storing filled tarts overnight
• Bring the tarts to room temperature for 10 minutes before serving for the best texture
• If the crust softens after refrigeration, a quick 3 minute toast at 350°F revives the crispness

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There is something deeply satisfying about serving a dessert that makes everyone at the table happy, regardless of dietary restrictions. These lemon tarts have become that recipe for me, the one I turn to when I want to prove that plant-based baking is not just good, it is exceptional.

Recipe Questions

→ How long do these need to chill before serving?

The tarts require at least 1 hour in the refrigerator to set properly. For best results, chill them until the filling is completely firm, about 1-2 hours. You can make them a day ahead and store them covered in the refrigerator.

→ Can I make these gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend in the crust. Ensure your blend contains xanthan gum or add 1/4 teaspoon to help the dough hold together properly when pressing into the muffin tins.

→ What gives the filling its yellow color?

Turmeric provides the beautiful golden-yellow hue naturally. It's optional but recommended for visual appeal. The turmeric doesn't affect the flavor, just gives the filling that classic lemon curd appearance.

→ Can I use a different plant milk instead of coconut milk?

Coconut milk works best because of its high fat content, which creates the rich, creamy texture. Other plant milks may result in a thinner filling. If you must substitute, choose a full-fat, creamy alternative and consider increasing the cornstarch slightly.

→ How should I store leftovers?

Store the tarts in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time but they'll still taste delicious. Avoid freezing as the texture of both crust and filling may become compromised.

→ Can I make these in regular-sized tart pans?

Yes, you can use standard tart pans instead of a mini muffin tin. The baking time may need to be extended slightly for the larger crust. The filling quantity should make about 4-6 standard tarts depending on pan size.