Mini Vegan Lemon Tarts (Print Version)

Tangy vegan lemon filling in crisp pastry shells. Perfect bite-sized treat ready in 40 minutes.

# What You'll Need:

→ 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 Components

06 - 1/2 cup fresh lemon juice
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 powder
12 - 1/8 teaspoon salt
13 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F and lightly grease a 12-cup mini muffin tin or tartlet pan with cooking spray or a small amount of oil.
02 - In a medium bowl, whisk together flour, sugar, and salt. Add solid coconut oil and cut in using a pastry cutter or fork until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time, mixing until dough holds together when pressed.
03 - Divide dough into 12 equal portions. Press each portion firmly into the bottom and up the sides of each muffin cup to form tart shells.
04 - Prick the bottoms of each crust with a fork. Bake for 10-12 minutes until edges are lightly golden. Remove from oven and let cool completely in pan.
05 - In a medium saucepan, whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla extract until cornstarch is completely 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 - Pour warm lemon filling evenly into cooled tart shells. Smooth tops with the back of a spoon. Refrigerate for at least 1 hour until filling is completely set.
08 - Top with additional lemon zest or fresh berries before serving. Store in refrigerator until ready to serve.

# Expert Tips:

01 -
  • The filling sets up beautifully without any gelatin or eggs, thanks to the magic of cornstarch and coconut milk working together
  • You can make the crusts and filling ahead of time, then assemble them right before guests arrive looking deceptively fancy
02 -
  • The coconut milk must be full-fat and very well shaken, or you will end up with separated layers in your filling that never properly incorporate
  • Do not skip the chilling step, as the cornstarch needs time to fully set or your tarts will run when you cut into them
03 -
  • Room temperature lemons yield more juice, so pop them in the microwave for 15 seconds if they are cold from the fridge
  • If your filling seems too thick after cooking, whisk in a teaspoon of coconut milk while still warm to smooth it out

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