Mini Vegan Lemon Tarts (Printable)
Tangy, creamy lemon filling in crisp pastry shells — perfect bite-sized vegan dessert.
# What You Need:
→ Crust Components
01 - 1 1/4 cups all-purpose flour (150 g)
02 - 1/4 cup solid coconut oil (55 g)
03 - 2 tablespoons granulated sugar (25 g)
04 - 1/4 teaspoon salt
05 - 3-4 tablespoons cold water
→ Lemon Filling
06 - 1/2 cup fresh lemon juice (120 ml, approximately 2 lemons)
07 - 1 tablespoon finely grated lemon zest
08 - 1 cup full-fat canned coconut milk (240 ml), well stirred
09 - 1/2 cup granulated sugar (100 g)
10 - 2 tablespoons cornstarch
11 - 1/4 teaspoon turmeric powder (optional, for natural yellow color)
12 - 1/8 teaspoon salt
13 - 1/2 teaspoon vanilla extract
# Steps:
01 - Set oven temperature to 350°F. Lightly coat a 12-cup mini muffin tin or tartlet pan with oil or cooking spray to prevent sticking.
02 - Combine flour, sugar, and salt in a mixing bowl. Cut in solid coconut oil using a pastry cutter or fork until mixture achieves coarse crumb consistency. Drizzle in cold water one tablespoon at a time, mixing until dough just comes together.
03 - Divide dough into 12 equal portions. Press each portion firmly into the bottom and up the sides of each muffin cup, creating even tart shells with thin, uniform walls.
04 - Pierce the bottom of each shell with a fork to prevent air bubbles. Bake for 10 to 12 minutes until edges turn light golden brown. Remove from oven and allow shells to cool completely in the pan.
05 - Whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, turmeric if using, salt, and vanilla extract in a saucepan until cornstarch dissolves completely and no lumps remain.
06 - Place saucepan over medium heat, whisking continuously. Bring mixture to a gentle bubble while stirring, about 4 to 6 minutes, until filling thickens noticeably. Remove from heat immediately once thickened.
07 - Distribute warm lemon filling evenly among the 12 cooled tart shells. Smooth the surface of each tart with the back of a spoon for an even appearance.
08 - Refrigerate tarts for at least 1 hour until filling is completely set and firm. For best results, chill longer to develop firmer texture.
09 - Top with additional fresh lemon zest or whole berries if desired. Serve chilled directly from the refrigerator.
# Expert Advice:
01 -
- The filling impossibly creamy without a drop of dairy
- These disappear faster than any dessert at parties
02 -
- Hot filling in cool shells creates condensation that makes everything soggy — let both reach room temperature first
- The filling continues thickening as it cools so dont panic if it looks slightly loose in the pan
03 -
- Room temperature coconut oil will give you a sad greasy crust — keep it chilled until you mix
- A pinch of ginger in the filling adds a warm spicy note that balances the lemon beautifully