Vegan Mini Lemon Tarts

Why You’ll Love This Recipe

I love this recipe because it combines bold lemon flavor with a creamy, velvety texture in a completely plant-based dessert. The crust is tender and slightly buttery, while the filling is rich, tangy, and perfectly set. I also enjoy how decorative and pretty they look with the cream piping, making them feel bakery-worthy while still being homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust

• 250 g plain flour (or gluten-free alternative)
• Zest of 1 medium lemon
• 50 g caster sugar
• 200 g dairy-free block butter, softened

For the lemon filling

• 160 g lemon juice
• 250 g coconut milk (cream only)
• 250 g caster sugar
• 6 tablespoons cornflour (cornstarch)
• Pinch of turmeric or yellow food coloring

For the decoration

• 220 ml dairy-free whipping cream

Directions

Crust

1. I start by preheating the oven to 180°C (fan) and lightly greasing mini tartlet tins.
2. I mix flour, lemon zest, and sugar in a bowl until combined.
3. I add softened dairy-free butter and rub it into the dry ingredients until a crumbly dough forms.
4. I press the dough evenly into the tart tins, making sure the base and sides are well covered.
5. I prick the bases with a fork and bake for about 20 minutes until lightly golden.
6. I remove the tart shells from the oven and set them aside.

Lemon filling

7. I use only the thick coconut cream from the can and combine it with lemon juice, sugar, cornflour, and turmeric in a saucepan.
8. I heat the mixture over medium heat, stirring constantly until it thickens into a glossy curd.
9. I set aside a small portion of the filling for decoration later.
10. I immediately pour the warm lemon filling into the baked tart shells.
11. I bake them again for about 10 minutes to help set the filling.
12. I let them cool completely, then refrigerate for about 6 hours until fully set.

Decoration

13. I whisk the reserved lemon filling to smooth it out and transfer it into a piping bag.
14. I whip the dairy-free cream until soft peaks form and place it into another piping bag.
15. I pipe cream on top of each tart in a flower pattern.
16. I add a small dollop of lemon filling in the center of each decoration.
17. I finish with a light dusting of icing sugar before serving.

Servings and timing

• Servings: 8–10 mini tarts
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Chill Time: 6 hours
• Total Time: 7 hours 10 minutes

Variations

I sometimes add lime or orange juice alongside the lemon for a citrus blend. When I want a richer filling, I mix a little coconut cream into the whipped topping. I also enjoy adding a raspberry or blueberry on top for color and extra fruit flavor. For a crunchier texture, I occasionally sprinkle crushed biscuits over the cream.

storage/reheating

I store these mini tarts in the refrigerator for up to 3 days in an airtight container. I prefer serving them chilled so the filling stays firm and refreshing. I do not reheat them because they are meant to be enjoyed cold.

FAQs

Can I make these tarts ahead of time?

Yes, I often prepare them the day before so they have enough time to fully set in the fridge.

Can I use store-bought tart shells?

Yes, I can use pre-made tart shells to save time, but homemade crust gives better flavor.

Why do I need to chill the filling?

I chill the filling so it fully sets and holds its shape when sliced or bitten into.

Can I use regular milk instead of coconut milk?

I prefer coconut cream for richness, but plant-based cream alternatives also work well.

Can I freeze these mini tarts?

Yes, I can freeze them without the cream topping, then add decoration after thawing.

Conclusion

These Vegan Mini Lemon Tarts are one of my favorite citrus desserts because they are bright, creamy, and beautifully balanced. I love how the crisp crust and silky lemon filling create a refreshing contrast, while the whipped topping adds elegance. They are simple enough for home baking yet impressive enough to serve at special occasions.

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