Mini Vegan Lemon Tarts (Printable)

Bright, tangy mini tarts filled with creamy vegan lemon custard in a crisp almond crust — perfect for any occasion.

# 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 for color (optional)
11 - Pinch of salt

→ Garnish (optional)

12 - Fresh berries
13 - Thinly sliced lemon zest
14 - Edible flowers

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin with coconut oil.
02 - Combine almond flour, melted coconut oil, maple syrup, and salt in a bowl. Mix until well combined and a crumbly dough forms.
03 - Press dough evenly into bottoms and sides of tart pans. Prick bases with a fork to prevent bubbling.
04 - Bake for 10-12 minutes until lightly golden. Remove from oven and let cool completely.
05 - Whisk coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric, and salt in a saucepan until smooth.
06 - Place pan over medium heat, whisking constantly until mixture thickens and bubbles, about 6-8 minutes.
07 - Remove from heat. Let filling cool slightly, then pour into cooled tart shells.
08 - Refrigerate for at least 1 hour until filling is completely set.
09 - Top with fresh berries, lemon zest strips, or edible flowers before serving if desired.

# Expert Advice:

01 -
  • The almond crust is naturally sweet and incredibly easy to work with, no rolling pin required
  • That creamy custard sets up beautifully without any dairy or eggs, thanks to the magic of cornstarch
02 -
  • Whisk the filling constantly once it hits the heat or the cornstarch will clump up and ruin the silky texture
  • Let the crust cool completely before adding the filling, or you will end up with a soggy bottom situation
03 -
  • Room temperature ingredients mix more smoothly, so let your coconut milk sit out for 10 minutes before starting
  • Use a microplane for the lemon zest to avoid bitter white pith in your silky filling

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