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Vegan Mini Lemon Tarts

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 pieces
Calories 250
Delight in these zesty and creamy vegan lemon tarts, perfect for a refreshing dessert or snack.

Ingredients

Dough

  • 250 g plain flour (gluten-free optional)
  • 1 medium lemon zest
  • 50 g caster sugar
  • 200 g dairy-free block butter (softened)

Filling

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

Whipped Cream

  • 220 ml dairy-free whipping cream

Instructions 

  • Prepare the tart crust by mixing flour, lemon zest, sugar, and softened butter, then press into tart molds and bake at 180°C (350°F) for 15 minutes.
  • In a saucepan, combine lemon juice, coconut milk, sugar, cornstarch, and turmeric, then cook over medium heat until thickened.
  • Pour the lemon filling into the baked tart shells and chill in the refrigerator for at least 2 hours.
  • Whip the dairy-free cream until soft peaks form and top the chilled tarts before serving.

Notes

Use fresh lemon juice for the best flavor and chill the tarts thoroughly before serving.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: Lemon