Mini Vegan Lemon Tarts (Print)
Tangy lemon curd meets crisp pastry in these adorable bite-sized vegan tarts. Ready in 40 minutes.
# What You Need:
→ For the Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup coconut oil, solid
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3-4 tablespoons cold water
→ For the Lemon Filling
06 - 1/2 cup lemon juice (about 2 lemons)
07 - 1 tablespoon finely grated lemon zest
08 - 1 cup full-fat coconut milk, well stirred
09 - 1/2 cup granulated sugar
10 - 2 tablespoons cornstarch
11 - 1/4 teaspoon turmeric for color
12 - 1/8 teaspoon salt
13 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat your oven to 350°F. Lightly grease a 12-cup mini muffin tin or tartlet pan with cooking spray or a small amount of coconut oil.
02 - In a medium bowl, whisk together flour, sugar, and salt. Add solid coconut oil and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until a 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, ensuring even thickness.
04 - Prick the bottoms of each shell with a fork. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool completely in the pan.
05 - In a saucepan, whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla extract until smooth and no lumps remain.
06 - Place saucepan over medium heat, whisking constantly. Cook for 4-6 minutes until the mixture thickens and just begins to bubble. Remove from heat immediately.
07 - Pour the warm lemon filling evenly into the cooled tart shells. Smooth the tops with the back of a spoon or small offset spatula.
08 - Refrigerate the tarts for at least 1 hour, or until the filling is completely set and firm to the touch.
09 - Garnish with additional lemon zest or fresh berries if desired. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
# Expert Advice:
01 -
- That impossibly creamy filling without a drop of dairy
- The way crisp pastry meets bright tangy curd in one bite
- They look like you spent hours but come together in under an hour
02 -
- Coconut oil melts fast so work quickly when making the crust
- The filling needs constant whisking or you will end up with lumps
- These tarts really do need that full chill time to hold their shape
03 -
- Zest your lemons before juicing them it is so much easier
- Room temperature ingredients mix more smoothly into the filling