Mini Vegan Lemon Tarts (Printer-friendly)
Tangy plant-based lemon tarts with creamy coconut filling in crisp shells
# What You'll Need:
→ For the Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup coconut oil, solid
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3-4 tablespoons cold water
→ For the Lemon Filling
06 - 1/2 cup lemon juice (about 2 lemons)
07 - 1 tablespoon finely grated lemon zest
08 - 1 cup full-fat coconut milk from can, 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.
02 - In a medium bowl, mix 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, and mix until dough forms.
03 - Divide dough into 12 portions. Press each portion into the bottom and up the sides of each cup in the muffin tin to form mini tart shells.
04 - Prick the bottoms with a fork. Bake for 10-12 minutes until lightly golden. Remove and let cool.
05 - In a saucepan, whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, turmeric if using, salt, and vanilla extract until smooth.
06 - Cook over medium heat, whisking constantly, until mixture thickens and just starts to bubble, about 4-6 minutes. Remove from heat.
07 - Pour warm lemon filling evenly into cooled tart shells. Smooth tops with a spoon.
08 - Chill tarts in refrigerator for at least 1 hour, or until set.
09 - Garnish with extra lemon zest or fresh berries before serving, if desired.
# Expert Advice:
01 -
- The filling sets up beautifully without any eggs or dairy, making it foolproof for anyone avoiding animal products
- Mini tarts feel elegant and special but come together in under an hour
02 -
- The filling needs to thicken considerably on the stove, so do not be tempted to stop early when it still looks thin
- Room temperature filling poured into warm shells will cause the crust to become soggy, so patience during cooling is essential
03 -
- If your coconut milk has separated, give the can a vigorous shake and pour everything into the measuring cup rather than skimming the cream from the top
- Room temperature lemons yield more juice, so let them sit on the counter for 20 minutes before squeezing