Mini Vegan Lemon Tarts (Printable)

Zesty vegan lemon custard in nutty almond pastry shells

# What You Need:

01 - 1 1/2 cups almond flour

02 - 3 tbsp coconut oil, melted

03 - 2 tbsp maple syrup

04 - Pinch of salt

05 - 1 cup coconut milk (full fat, 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

12 - Fresh berries

13 - Thinly sliced lemon zest

14 - Edible flowers

01 - Preheat oven to 350°F. Lightly grease 8 mini tart pans or a muffin tin.

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 the dough evenly into the bottoms and sides of the tart pans. Prick the bases with a fork.

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 the pan over medium heat, whisking constantly, until the mixture thickens and bubbles, about 6–8 minutes.

07 - Remove from heat. Let lemon filling cool slightly, then pour into the cooled tart shells.

08 - Refrigerate for at least 1 hour, until set.

09 - Garnish with fresh berries, lemon zest, or edible flowers before serving, if desired.

01 -

The crust bakes up impossibly short and buttery despite being made from simple almonds
You get that bright lemon curd experience without eggs or dairy, but nobody misses them

02 -

Coconut milk brands vary wildly in thickness, so shake that can hard and measure after stirring well
The filling continues thickening as it cools, so remove from heat when it's slightly looser than you want

03 -

Room temperature coconut milk whisks into the filling much more smoothly than cold from the fridge
If your almond flour seems oily, toast it briefly before using for a more pronounced nutty flavor