Mini Vegan Lemon Tarts (Printable version)
Tangy lemon filling nestled in crisp pastry shells—perfect bite-sized dessert
# What you'll 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 fresh lemon juice
07 - 1 tablespoon lemon zest
08 - 1 cup full-fat canned coconut milk
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
# Directions:
01 - Preheat oven to 350°F and lightly grease a 12-cup mini muffin tin or tartlet pan with coconut oil.
02 - Combine flour, sugar, and salt in a medium bowl. Whisk to incorporate evenly.
03 - Add solid coconut oil to the flour mixture. Use a pastry cutter or fork to blend until mixture resembles coarse crumbs with pea-sized pieces.
04 - Add cold water 1 tablespoon at a time, mixing gently after each addition, until dough just comes together. Do not overwork.
05 - Divide dough into 12 equal portions. Press each portion into muffin cups, pressing dough up the sides to form shells.
06 - Prick bottoms with a fork. Bake for 10-12 minutes until edges are lightly golden. Cool in pan for 5 minutes.
07 - Whisk lemon juice, zest, coconut milk, sugar, cornstarch, turmeric, salt, and vanilla in a saucepan until cornstarch dissolves completely.
08 - Cook over medium heat, whisking constantly, for 4-6 minutes until mixture thickens and begins to bubble. Remove from heat immediately.
09 - Distribute filling evenly among cooled tart shells. Refrigerate for at least 1 hour until completely set and firm.
10 - Top with additional lemon zest or fresh berries if desired. Serve chilled.
# Expert Advice:
01 -
- The crust gets incredibly crisp without any butter, just coconut oil doing its magic
- That lemon filling is bright enough to wake up your tastebuds but creamy enough to feel indulgent
02 -
- Coconut oil must be solid and cold, room temperature oil makes a sad, greasy crust
- The filling seems thin while cooking but thickens dramatically in the last minute, do not walk away
03 -
- Chill your muffin tin for 10 minutes before pressing in the dough, it helps the crust keep its shape
- If your coconut milk has separated, blend it first or your filling texture will be weirdly inconsistent