Mini Vegan Lemon Tarts

The first time I made these tiny lemon tarts, I was skeptical that anything vegan could achieve that impossibly silky custard texture I grew up loving. But when I took that first bite, bright and tangy with a buttery crisp shell, I literally laughed out loud in my kitchen. These have since become my go-to dessert for dinner parties because nobody ever believes they are completely plant-based until I tell them.

I served these at my sisters baby shower last spring, arranged on a three-tiered stand with fresh berries tucked around them. My grandmother, who has been baking since the 1950s, took one bite and demanded the recipe immediately. The best part was watching guests sneak seconds, trying to figure out what made them so creamy.

Ingredients

• 1 1/4 cups all-purpose flour: Forms the foundation of a tender, pastry-style crust that holds its shape beautifully
• 1/4 cup solid coconut oil: Creates a flaky texture and subtle richness that mimics traditional butter
• 2 tbsp granulated sugar: Just enough sweetness to balance the crust without competing with the filling
• 1/4 tsp salt: Enhances all the flavors and prevents the pastry from tasting flat
• 3-4 tbsp cold water: Brings the dough together, added gradually to achieve perfect consistency
• 1/2 cup lemon juice: The star of the show, providing that signature bright tang we crave in lemon desserts
• 1 tbsp finely grated lemon zest: Intensifies the lemon flavor and adds beautiful flecks throughout the filling
• 1 cup full-fat coconut milk: Creates an incredibly silky, rich custard texture you will not believe is vegan
• 1/2 cup granulated sugar: Balances the acidity of the lemon for a perfectly sweet-tart filling
• 2 tbsp cornstarch: The magic thickener that transforms liquid into luscious, sliceable custard
• 1/4 tsp turmeric: Gives the filling that gorgeous sunshine-yellow color naturally
• 1/8 tsp salt: A pinch that makes all the flavors pop and taste complete
• 1/2 tsp vanilla extract: Rounds out the sharpness of lemon with warm, comforting notes

Instructions

Prepare your oven and pan:

Preheat your oven to 350°F and give a 12-cup mini muffin tin a light coating of oil or cooking spray to prevent sticking.

Make the pastry dough:

In a medium bowl, whisk together the flour, sugar, and salt until well combined. Add the solid coconut oil and work it in with a pastry cutter or fork until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Bring the dough together:

Drizzle in the cold water one tablespoon at a time, mixing gently after each addition until the dough just comes together when pressed. Be careful not to overwork it or the crust will be tough.

Shape the tart shells:

Divide the dough into 12 equal portions and press each one into the bottom and up the sides of the muffin cups, keeping the walls about 1/8 inch thick.

Blind bake the crusts:

Prick the bottoms of each shell with a fork to prevent bubbling, then bake for 10 to 12 minutes until lightly golden around the edges. Let them cool completely in the pan.

Start the lemon filling:

Whisk together the lemon juice, zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla in a saucepan until the cornstarch is fully dissolved and no lumps remain.

Cook the custard:

Place the saucepan over medium heat and whisk constantly until the mixture thickens considerably and just begins to bubble, about 4 to 6 minutes. Remove immediately from heat.

Fill the shells:

Pour the warm lemon filling evenly into the cooled tart shells, smoothing the tops with the back of a spoon or an offset spatula.

Chill until set:

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

Garnish and serve:

Top with extra lemon zest, fresh berries, or a dollop of vegan whipped cream just before serving.

Save

These little tarts have become my secret weapon for bringing something special to gatherings without spending all day in the kitchen. Watching friends light up when they taste that bright lemon flavor, knowing it is also cruelty-free, feels like a small victory every single time.

Making Them Gluten Free

I have tested this with a 1 to 1 gluten-free flour blend and the results were nearly indistinguishable from the original. The crust may be slightly more fragile to work with, so press it into the pan with a bit of extra care and consider chilling the dough for 15 minutes before baking to help it hold its shape.

Flavor Variations

Sometimes I add a pinch of ground ginger to the filling, which adds a lovely warmth that pairs beautifully with the bright lemon. During summer, folding in fresh blueberries or raspberries into the partially set filling creates a stunning marbled effect and adds extra fruitiness.

Serving Suggestions

These tarts shine on their own, but a light dusting of powdered sugar right before serving makes them look especially professional and elegant. Consider pairing them with a cup of herbal tea or a crisp white wine for an end to a meal that feels complete and satisfying.

• Make the tart shells up to 2 days ahead and store them in an airtight container
• The filling can be made a day in advance and kept refrigerated, though it may need a quick whisk before filling
• These tarts are best served within 24 hours of filling for optimal texture

Save

There is something deeply satisfying about serving a dessert that looks impressive but comes together so simply. I hope these little lemon tarts bring as much brightness to your table as they have to mine.

Recipe Questions & Answers

→ Can I make these tarts gluten-free?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture remains excellent, and the crust still bakes up beautifully crisp and golden.

→ How long do these keep in the refrigerator?

Store these tarts in an airtight container in the refrigerator for up to 3-4 days. The crust may soften slightly over time, but the flavor remains delicious.

→ Can I use another plant milk instead of coconut?

Coconut milk works best for its rich fat content and creamy texture. Cashew or almond milk could work, though the filling may be less thick and creamy.

→ Do I need to use turmeric in the filling?

Turmeric is optional and only adds natural yellow color. Without it, your tarts will have a lighter, creamier appearance. The flavor remains the same either way.

→ Can I freeze these mini tarts?

Yes, freeze unfilled baked crusts for up to 2 months. Thaw and fill when ready. The filled tarts can also be frozen, though the texture may change slightly after thawing.