Mini Vegan Lemon Tarts (Print Version)

Tangy, creamy plant-based lemon tarts in crisp pastry shells. Perfect bite-sized dessert for any gathering.

# 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
12 - 1/8 teaspoon salt
13 - 1/2 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F. Lightly grease a 12-cup mini muffin tin or tartlet pan.
02 - In a medium bowl, combine flour, sugar, and salt. Add solid coconut oil and blend with a pastry cutter or fork until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time, mixing until 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.
04 - Prick the bottoms of tart shells with a fork. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool completely.
05 - In a saucepan, whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla extract until smooth.
06 - Place saucepan over medium heat, whisking 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 a spoon or small offset spatula.
08 - Refrigerate tarts for at least 1 hour or until filling is completely set and firm.
09 - Garnish with additional lemon zest or fresh berries if desired. Serve chilled.

# Expert Tips:

01 -
  • The tangy lemon filling strikes that perfect balance between sweet and bright
  • Mini tarts mean everyone gets their own adorable portion without fighting over slices
  • One bowl, one pan, and somehow these look like you spent hours at pastry school
02 -
  • Room temperature coconut oil will not work here, it must be cold and solid or your crust will turn into a greasy mess
  • Whisk the filling constantly once it hits the heat, or you will end up with scorched spots and an unpleasant texture
  • These tarts need that full chilling time to set properly, so plan ahead and do not try to speed this step
03 -
  • Use a measuring spoon to portion the dough evenly for uniform tarts that bake at the same rate
  • If your coconut milk has separated, blend it before measuring for the smoothest filling
  • The turmeric is optional but creates that classic lemon curd color without artificial food dye

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