Mini Vegan Lemon Tarts (Printable version)
Tangy vegan lemon filling in crisp pastry shells. Perfect bite-sized dessert ready in 40 minutes.
# What You'll Need:
→ For the Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup solid coconut oil
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3-4 tablespoons cold water
→ For the Lemon Filling
06 - 1/2 cup fresh lemon juice (about 2 lemons)
07 - 1 tablespoon finely grated lemon zest
08 - 1 cup full-fat canned coconut milk, well stirred
09 - 1/2 cup granulated sugar
10 - 2 tablespoons cornstarch
11 - 1/4 teaspoon turmeric for color (optional)
12 - 1/8 teaspoon salt
13 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup mini muffin tin or tartlet pan with oil or cooking spray.
02 - In a medium bowl, whisk together flour, sugar, and salt. Add solid coconut oil and use a pastry cutter or fork to blend until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time, mixing until a cohesive dough forms.
03 - Divide dough into 12 equal portions. Press each portion into the bottom and up the sides of each muffin cup to form mini tart shells, ensuring even thickness.
04 - Prick the bottom of each tart shell with a fork. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool completely in the pan.
05 - In a medium saucepan, whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, turmeric (if using), salt, and vanilla extract until smooth and no lumps remain.
06 - Place saucepan over medium heat and whisk constantly until mixture thickens and just begins to bubble, about 4-6 minutes. Remove from heat immediately.
07 - Pour warm lemon filling evenly into cooled tart shells. Smooth tops with the back of a spoon or small offset spatula.
08 - Refrigerate tarts for at least 1 hour until filling is completely set. For best results, chill 2-3 hours before serving.
09 - Top with extra lemon zest or fresh berries if desired. Serve chilled. Store leftovers in the refrigerator for up to 3 days.
# Expert advice:
01 -
- The coconut milk creates an incredibly silky texture that rivals traditional egg-based curd
- These bite-sized tarts look stunning but come together in under an hour
- The tart shells stay perfectly crisp even after refrigeration, thanks to the coconut oil crust
02 -
- Coconut oil temperature matters, if it is too soft or melted the crust will be tough, so keep it cold until you mix it in
- The filling will continue thickening as it cools, so remove it from the heat when it still looks slightly thinner than you want
- These tarts are best served the same day but will hold up beautifully for 2 days in the refrigerator
03 -
- Room temperature coconut milk blends more smoothly, so let it sit out while you prepare the crust
- A microplane zester gives you the finest lemon zest without any bitter white pith