Vegan Mini Lemon Tarts
Buttery vegan mini lemon tarts filled with tangy lemon curd and topped with dairy-free cream. A bright and elegant plant-based dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: ~6 hours 40 minutes
- Yield: 8–10 mini tarts
- Category: Dessert, Tart, Mini Desserts
- Method: Baking, Chilling
- Cuisine: Vegan, European-Inspired
- Diet: Vegan
Ingredients
Crust
250g plain flour (or gluten-free flour)
Zest of 1 medium lemon
50g caster sugar
200g dairy-free block butter (softened)
Lemon Filling
160g lemon juice
250g coconut milk (thick cream only)
250g caster sugar
6 tbsp cornflour / cornstarch
Pinch of turmeric (or yellow food coloring)
Decoration
220ml dairy-free whipping cream
Instructions
Crust
Preheat oven to 180°C (fan). Lightly grease mini tart tins.
Mix flour, lemon zest, and sugar in a bowl.
Rub in dairy-free butter until a crumbly dough forms.
Press dough into tart tins evenly. Prick bases with a fork.
Bake for 20 minutes until lightly golden.
Remove and let cool slightly.
Lemon Filling
In a saucepan, combine lemon juice, coconut cream, sugar, cornflour, and turmeric.
Cook over medium heat, stirring constantly until thick and glossy (about 5 minutes).
Reserve 2 tbsp filling for decoration and chill it.
Pour remaining filling into tart shells while warm.
Bake again for 10 minutes to set.
Cool completely, then refrigerate for at least 6 hours.
Decoration
Whip dairy-free cream until soft peaks form.
Pipe whipped cream onto chilled tarts.
Add reserved lemon curd in the center as decoration.
Dust with icing sugar if desired and serve.
Notes
Coconut milk cream gives the filling its rich texture.
Chilling time is essential for proper setting.
Tart shells must be fully cooled before filling.
Store in the fridge for best freshness.
Best served cold for a firm, creamy texture.
Find it online: https://allrecipesmade.com/vegan-mini-lemon-tarts/
