Save to Pinterest These delightful mini treats feature a crisp almond flour crust filled with silky coconut-based lemon custard. The filling achieves its vibrant golden hue naturally through turmeric while delivering an intense citrus punch from fresh lemon juice and zest.
Each bite-sized tart balances sweetness from maple syrup with bright acidity, creating a sophisticated dessert that happens to be entirely plant-based. The almond crust provides nutty richness and satisfying crunch against the smooth, creamy filling.
Perfect for entertaining, these handheld desserts require just 45 minutes of active time before chilling. They can be prepared ahead, making them ideal for dinner parties or afternoon tea. The garnish options allow for beautiful presentation tailored to any occasion.
The first time I made these little tarts, my roommate kept wandering into the kitchen asking what smelled so bright and cheerful. Lemon has this way of making a whole house feel awake, like someone threw open the windows on a spring morning. I pulled them out of the fridge after dinner, and we both just stood there eating them straight from the mini pans, forks forgotten.
I brought a batch to my friends summer potluck last year, and honestly, I was nervous about showing up with vegan desserts. They disappeared faster than anything else on the table, and three people actually asked me for the recipe right there, standing around with tart crumbs on their plates. My friend Sarah, who swears she hates lemon desserts, went back for seconds.
Ingredients
- Almond flour: Creates a naturally gluten-free crust that bakes up tender and nutty. Make sure its finely ground for the best texture.
- Coconut oil: Solid at room temperature, which helps these tarts hold their shape beautifully once chilled.
- Maple syrup: Adds a deep sweetness that complements the bright lemon without overpowering it.
- Full-fat coconut milk: The secret to that luscious, creamy texture. Shake the can well before measuring.
- Fresh lemon juice: Absolutely no bottled juice here. You need that fresh, zesty punch.
- Cornstarch: Thickens the filling into that perfect custard-like consistency that holds its shape when sliced.
- Turmeric: Just a pinch gives the filling that gorgeous golden hue without any artificial food coloring.
Instructions
- Get your oven ready:
- Preheat to 175°C (350°F) and give your mini tart pans or muffin tin a light coating of oil.
- Make the crust:
- Mix almond flour, melted coconut oil, maple syrup, and salt until combined and crumbly.
- Press it in:
- Firmly press the dough into the bottoms and up the sides of your tart pans, then prick the bases with a fork.
- Bake until golden:
- Bake for 10–12 minutes until lightly golden, then let cool completely before filling.
- Whisk the filling:
- In a saucepan, whisk coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric, and salt until smooth.
- Cook until thickened:
- Place over medium heat, whisking constantly, until the mixture bubbles and thickens, about 6–8 minutes.
- Fill and chill:
- Let the filling cool slightly, pour into cooled tart shells, and refrigerate for at least 1 hour until set.
- Garnish and serve:
- Top with fresh berries, lemon zest, or edible flowers right before serving.
Save to Pinterest My mom called me last week, sounding so proud of herself for making these for book club. She said she forgot the turmeric and they turned out a pale yellow, but nobody cared because the taste was still incredible. Thats the thing about these tarts—theyre forgiving.
Making Them Ahead
You can bake the crusts up to two days in advance and store them in an airtight container. The filling keeps well in the fridge for about three days, though I recommend filling the tarts no more than 24 hours before serving for the best texture.
Perfecting The Crust
If your crust feels too crumbly to press into the pans, let the dough sit for a few minutes. The coconut oil needs to firm up slightly to hold everything together. Press firmly and evenly, working the dough up the sides with your thumb.
Serving Ideas
These tarts shine on their own, but a dollop of coconut whipped cream takes them over the top. I love serving them with a cup of peppermint tea after a spicy dinner—the cool, creamy finish is perfect.
- A few fresh raspberries on top add beautiful color and a juicy burst
- Mint leaves make them look extra fancy with almost no effort
- Dust with powdered sugar right before serving for a snow-kissed look
Save to Pinterest Theres something so satisfying about pulling a tray of these from the fridge, all golden and glistening. They make any moment feel like a celebration.
Frequently asked questions about this recipe
- → Can I make these tarts nut-free?
-
Yes, substitute almond flour with oat flour or a nut-free gluten-free blend. The crust texture will vary slightly but still hold together beautifully.
- → How long do these keep in the refrigerator?
-
Store in an airtight container for up to 4 days. The crust may soften slightly over time but flavors remain vibrant. Best served chilled within 2-3 days for optimal texture.
- → Can I use lemon juice from a bottle?
-
Freshly squeezed lemon juice delivers superior flavor and brightness. Bottled juice can work in a pinch but may result in a less vibrant, slightly artificial taste.
- → What's the purpose of turmeric in the filling?
-
Turmeric provides natural golden color mimicking traditional egg-based lemon curd. It's optional—the tarts taste identical without it, though they'll appear paler.
- → Can I make these as one large tart instead?
-
Absolutely. Press the crust into a 9-inch tart pan and extend the baking time to 14-16 minutes. The filling may need 2-3 extra minutes to thicken properly.
- → Is there a substitute for coconut milk?
-
Cashew cream or almond milk blended with cashew butter can replicate the richness. The filling texture will be slightly less creamy but still delicious.
