Mini Vegan Lemon Tarts (Printable version)
Tangy, creamy vegan lemon filling in crisp pastry shells. A perfect bite-sized dessert ready in 40 minutes.
# Ingredient list:
→ Crust Components
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
→ Lemon Filling
06 - 1/2 cup fresh lemon juice
07 - 1 tablespoon finely grated lemon zest
08 - 1 cup full-fat canned coconut milk
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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup mini muffin tin or tartlet pan with coconut oil or cooking spray.
02 - Combine flour, sugar, and salt in a medium bowl. Cut in solid coconut oil using a pastry cutter or fork until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time, mixing until dough just comes together.
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. Prick bottoms with a fork to prevent air bubbles.
04 - Bake for 10-12 minutes until edges are lightly golden. Remove from oven and let cool completely in the pan before filling.
05 - Whisk together lemon juice, zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla in a saucepan until cornstarch is fully dissolved and mixture is smooth.
06 - Place saucepan over medium heat and whisk constantly until mixture thickens and just begins to bubble, about 4-6 minutes. Remove from heat immediately when thickened.
07 - Spoon warm lemon filling evenly into cooled tart shells. Smooth tops with the back of a spoon or small spatula.
08 - Refrigerate tarts for at least 1 hour until filling is completely set and firm. For best results, chill 2-3 hours before serving.
# Expert Tips:
01 -
- The filling achieves that luscious, velvety texture usually reserved for dairy-heavy lemon curds
- These adorable individual tarts make guests feel special without requiring hours of your time
02 -
- The filling must come to a full bubble to activate the cornstarch completely
- Room temperature filling pours much more smoothly into the shells than hot filling
03 -
- Use freshly squeezed lemon juice for the brightest, most authentic flavor
- Let the crust cool completely before filling to prevent any sogginess