Mini Vegan Lemon Tarts (Print Version)
Tangy lemon coconut filling nestled in crisp pastry shells for delightful bite-sized treats.
# What You Need:
→ Crust
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
06 - 1/2 cup lemon juice (about 2 lemons)
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
12 - 1/8 teaspoon salt
13 - 1/2 teaspoon vanilla extract
# How To Make:
01 - Preheat your oven to 350°F. Lightly grease a 12-cup mini muffin tin or tartlet pan.
02 - In a medium bowl, mix flour, sugar, and salt. Add solid coconut oil and use a pastry cutter or fork to blend until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dough forms.
03 - Divide dough into 12 portions. Press each portion into bottom and up sides of each muffin cup to form mini tart shells.
04 - Prick bottoms with fork. Bake for 10-12 minutes until lightly golden. Remove and let cool.
05 - In a saucepan, whisk together lemon juice, lemon zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla extract until smooth.
06 - Cook over medium heat, whisking constantly, until mixture thickens and just starts to bubble, about 4-6 minutes. Remove from heat.
07 - Pour warm lemon filling evenly into cooled tart shells. Smooth tops with spoon.
08 - Refrigerate tarts for at least 1 hour, or until completely set.
09 - Garnish with extra lemon zest or fresh berries before serving, if desired.
# Expert Tips:
01 -
- These tarts prove that vegan desserts can be just as creamy and indulgent as traditional ones
- The bright lemon flavor cuts through the richness making them surprisingly light and refreshing
02 -
- Coconut milk must be full-fat and well stirred or your filling will not set properly
- Let the crusts cool completely before adding the filling or they will become soggy
03 -
- Room temperature coconut milk incorporates more easily into the filling mixture
- If your filling seems too thick after cooking, whisk in a teaspoon of water at a time until smooth