Mini Vegan Lemon Tarts (Printer-friendly)
Bright, tangy mini tarts with creamy lemon filling in a crisp almond crust. A refreshing plant-based dessert.
# What You'll 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 (optional, for color)
11 - Pinch of salt
→ Garnish (optional)
12 - Fresh berries
13 - Thinly sliced lemon zest
14 - Edible flowers
# Directions:
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 - In a medium bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix with a fork or your fingers until well combined and a crumbly dough forms that holds together when pressed.
03 - Press the dough evenly into the bottoms and sides of the prepared tart pans, creating a thin, even layer. Prick the bases several times with a fork to prevent bubbling during baking.
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 - Meanwhile, whisk together coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a medium saucepan until completely smooth and no cornstarch lumps remain.
06 - Place the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to bubble gently, about 6 to 8 minutes. The filling should coat the back of a spoon.
07 - Remove from heat and let the lemon filling cool for 5 to 10 minutes, stirring occasionally. Pour the filling into the cooled tart shells, dividing evenly among all 8 pans.
08 - Refrigerate the tarts for at least 1 hour, until the filling is completely set and firm to the touch. For best results, chill for 2 hours before serving.
09 - Carefully remove tarts from the pans. Garnish with fresh berries, thinly sliced lemon zest, or edible flowers before serving, if desired. Serve chilled.
# Expert Advice:
01 -
- The almond crust practically presses itself together and bakes into something that tastes like a fancy cookie
- These tarts look stunning but the entire process takes under an hour of active time
02 -
- The turmeric is not for flavor but to give the filling that authentic lemon yellow color without it
- Do not skip the chilling step or you will end up with a runny mess when you try to serve them
03 -
- Room temperature coconut oil mixes much more evenly into the almond flour than cold or melted oil
- Press the crust mixture up the sides of the pans firmly so it does not slide down during baking