Name: Vegan Mini Lemon Tarts (Gluten-Free)
Prep time: 15 min
Cook time: 20 min
Total time: 125 min
Ingredients: 1-1/4 cups almond flour; 2.1 oz. potato starch; 1 oz. desiccated coconut (or 6.3 oz. of almond flour); 3 Tbsp. brown rice flour; 3-1/2 Tbsp. maple syrup; 3 Tbsp. olive oil ((Note: olive oil makes crust flaky and cannot be substituted with other vegetable oils)); Pinch Himalayan pink salt; 10.4 fl. oz. (320 ml) coconut cream; 6 Tbsp. maple syrup ((add more, if desired)); 1/4 cup fresh lemon juice; 1 tsp. vanilla extract; 4 tsp. corn starch; Pinch turmeric (for color); Zest of 1 lemon

Pucker up for perfection! Forget store-bought sweets – whip up these sunshine-filled vegan mini lemon tarts. We’re talking a luscious, tangy lemon curd nestled in a buttery, gluten-free crust (made easy in a muffin pan!). Plus, they’re refined sugar-free, so you can feel good indulging. These vibrant bites are the taste of pure joy, ready to make anyone’s day extra special. Let’s get tart-ing!

Vegan Mini Lemon Tarts Topped with Blueberries Arranged on a Fancy Plate

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Vegan Mini Lemon Tarts (Gluten-Free)

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Servings 12

Calories 217 kcal

Author Minako Umehara

Ingredients

Crust

1-1/4 cups almond flour
2.1 oz. potato starch
1 oz. desiccated coconut or 6.3 oz. of almond flour
3 Tbsp. brown rice flour
3-1/2 Tbsp. maple syrup
3 Tbsp. olive oil (Note: olive oil makes crust flaky and cannot be substituted with other vegetable oils)
Pinch Himalayan pink salt

Lemon curd filling

10.4 fl. oz. (320 ml) coconut cream
6 Tbsp. maple syrup (add more, if desired)
1/4 cup fresh lemon juice
1 tsp. vanilla extract
4 tsp. corn starch
Pinch turmeric for color
Zest of 1 lemon

Instructions

Preheat oven to 340 degrees F.
In mixing bowl, combine dry ingredients. Add olive oil and maple syrup and, using spatula, gradually incorporate wet ingredients into dry until moisture is absorbed.
Knead mixture by hand until it reaches desired texture. (Note: If dough feels too dry, add water gradually, one teaspoon at a time.)
Shape dough into smooth ball.
Place parchment paper on counter and set dough in center. With rolling pin, roll dough out to about 1/6-inch thickness, then cut it into 12 3-inch circles. (Note: Any remaining dough can be cut into shapes and baked to make cookies.)
Lightly grease 12-well muffin pan. Slide circles of pastry dough into 12 wells and press each down gently into sides and bottom with fingers to remove air. If dough breaks, just press it down with fingers. Prick bottom of each with fork.
Bake 10-13 minutes until lightly browned. (Note: Baking time may vary depending on thickness of dough and material of muffin pan. Be careful not to burn them.)
Let crusts cool and remove from pan onto plate or flat-bottomed container.
In saucepan, combine all ingredients for lemon curd and whisk well. Bring to boil, reduce heat and simmer, stirring, 2-3 minutes.
Pour curd into prepared crusts and refrigerate to chill at least 1 hour. Serve same day.

Recipe Notes

Chef's tip: Crusts and/or curd can be prepared in advance. A few hours before serving, warm up curd and pour into crusts, then chill. It's highly recommended to eat the tarts on the same day they are combined so the crusts will remain crisp.)

Make these gorgeous tarts with better ingredients from Vitacost!