Mini Vegan Lemon Tarts

The first time I made these, I was skeptical that something so simple could taste so luxurious. My friend Lisa, who can detect dairy from across the room, took one bite and demanded to know what 'secret cream' I had used. When I told her it was coconut milk, she literally sat down at my kitchen table in disbelief.

Last summer, I brought a batch to a potluck and watched them disappear in under ten minutes. What struck me most was how people kept returning to the dessert table, not out of politeness, but because they genuinely wanted just one more. That moment when someone's eyes light up after tasting something delicious, that is why I keep baking.

Ingredients

• 1 1/4 cups (150 g) all-purpose flour: The foundation of a tender, crisp crust that holds together beautifully
• 1/4 cup (55 g) solid coconut oil: Creates that perfect buttery texture without any dairy
• 2 tbsp (25 g) granulated sugar: Just enough sweetness to balance the tart crust
• 1/4 tsp salt: Essential for bringing out all the flavors in both crust and filling
• 3-4 tbsp cold water: The key to getting your dough to come together perfectly
• 1/2 cup (120 ml) lemon juice: Freshly squeezed makes all the difference here
• 1 tbsp finely grated lemon zest: This is where all that bright lemon aroma comes from
• 1 cup (240 ml) full-fat coconut milk: The secret ingredient that makes the filling so incredibly creamy
• 1/2 cup (100 g) granulated sugar: Balances the intense lemon without making it cloying
• 2 tbsp cornstarch: This is what transforms the mixture into a silky, set custard
• 1/4 tsp turmeric: Gives your tarts that gorgeous sunshine yellow color naturally
• 1/8 tsp salt: A tiny pinch that makes all the flavors pop
• 1/2 tsp vanilla extract: Rounds everything out with warmth and depth

Instructions

Preheat and prep your pan:

Get your oven to 350°F (175°C) and give your mini muffin tin a quick grease with a little coconut oil

Make the crust dough:

Whisk flour, sugar, and salt in a bowl, then cut in solid coconut oil until you see coarse crumbs throughout. Add cold water one tablespoon at a time, mixing until the dough holds together when pressed

Form the tart shells:

Divide your dough into twelve equal portions and press each into your muffin cups, working the dough up the sides to create little nests

Bake the crusts:

Poke the bottoms with a fork to prevent puffing, then bake for 10 to 12 minutes until they are just barely golden

Prepare the lemon filling:

Whisk together lemon juice, zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla in a saucepan until completely smooth

Cook the filling:

Set over medium heat and whisk constantly until the mixture thickens and starts to bubble, which takes about 4 to 6 minutes

Fill the tart shells:

Pour the warm filling evenly into your cooled crusts and use the back of a spoon to smooth the tops

Chill until set:

Refrigerate for at least an hour, though two hours gives you the cleanest slices

Add finishing touches:

Garnish with extra lemon zest or fresh berries right before serving for that professional finish

Save

These tarts have become my go-to for dinner parties because I can make them the day before and they actually taste better. There is something satisfying about opening the refrigerator and seeing those perfect little yellow custards waiting, ready to make someone happy.

Making These Gluten-Free

I have tested this with a 1-to-1 gluten-free flour blend and the results were fantastic. The crust becomes slightly more delicate, so handle it gently when pressing into the tins, but the flavor remains exactly the same.

Flavor Variations

Sometimes I add a pinch of ground ginger to the filling, which adds a lovely warmth that pairs beautifully with the lemon. A drop of almond extract instead of vanilla creates an entirely different but equally delicious experience.

Serving Suggestions

These tarts are stunning on their own but absolutely shine with a dollop of coconut whipped cream on top. A light dusting of powdered sugar right before serving makes them look like they came from a bakery window.

• Try serving with fresh raspberries for color contrast
• A mint leaf adds a fresh pop of green
• These are best served slightly chilled but not ice cold

Save

There is joy in making something beautiful from simple ingredients, especially when that something brings people together around a table. These tarts are proof that plant-based desserts can hold their own alongside any traditional recipe.

Recipe Q&A

→ Can I make these tarts gluten-free?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend in the crust. The texture remains deliciously crisp and works perfectly with the tangy filling.

→ How long should I chill the tarts before serving?

Refrigerate for at least 1 hour to allow the filling to set completely. For the best texture, let them chill for 2-3 hours before serving. They'll firm up nicely and hold their shape when bitten into.

→ Can I use another plant milk instead of coconut milk?

Coconut milk provides essential richness and helps the filling set properly. Other plant milks like almond or oat milk lack the fat content needed for the creamy curd texture. For best results, stick with full-fat canned coconut milk.

→ How should I store leftover mini tarts?

Keep them refrigerated in an airtight container for up to 3 days. The crust may soften slightly over time, but the flavor remains excellent. Avoid freezing as the texture can become watery when thawed.

→ What can I use instead of cornstarch for thickening?

Tapioca starch or arrowroot powder work as 1:1 substitutes for cornstarch. Both create a glossy, smooth filling that sets beautifully. Note that arrowroot may break down if reheated, so add it at the very end of cooking.

→ Can I make the components ahead of time?

Absolutely! Bake the crust shells up to 2 days in advance and store at room temperature in a sealed container. The lemon filling can be prepared 1-2 days ahead and kept refrigerated. Fill the shells just before serving for optimal texture.