Vegan Lemon Tartlets
Add Preferred SourceI’m obsessed with these Vegan Lemon Tartlets. They’re the perfect balance of tangy and sweet. The nut crust is crunchy and buttery, the lemon curd is silky smooth, and they look gorgeous on a dessert table. The lemon flavor really pops in every bite. Seriously, they’re the kind of dessert that makes everyone ask for the recipe.
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I make these for spring brunches, Easter desserts, Mother’s Day, and potlucks because they’re so light and refreshing. They’re perfect for make-ahead entertaining since you can prep them a day in advance. Plus, they’re naturally gluten-free and refined sugar-free, which makes them great for mixed crowds. They keep in the fridge for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Lemon Tartlets with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll start with the nut crust and bake it while you whisk the lemon curd.
Process the Nut Crust
Add almonds, raw cashews, coconut, oats, and salt to a food processor. I like using this food processor, which quickly grinds nuts to an even, fine texture.
Process until it is roughly the consistency of flour. Then, while processing, slowly add the coconut oil, maple syrup, and water. If you have leftover dough after filling your molds, you can press it into a small tart pan to make one larger tartlet.
Form and Bake the Tartlet Shells
Press the dough into silicone or lightly greased muffin molds, using your fingers to form cup shapes. Silicone muffin molds make removing the baked tartlet shells easier and prevent sticking.
You can also use a mini tart pan if you prefer individual tart shells. Bake at 350°F (175 °C) for 10-12 minutes, or until golden brown. Leave to cool completely before removing from the molds.
Make the Lemon Curd Filling
Add all lemon curd ingredients to a saucepan and whisk well. Use fresh lemon juice for the best flavor rather than bottled. I always use my citrus squeezer to make it easy to extract juice from fresh lemons without any seeds or pulp getting into your curd.
Bring to a simmer and let cook over medium heat for 2-3 minutes or until thickened, whisking continuously. A wire whisk helps you reach all corners of the pan and keeps the mixture smooth.
You can swap coconut milk for coconut cream for an extra-rich, thick lemon curd. For a brighter citrus flavor, add lemon zest to the curd along with the juice.
Fill the Tartlets
Let cool for a few minutes before transferring to baked crusts. You can use a spoon, a small ladle, or a piping bag to fill each tartlet shell evenly.
Serve and Enjoy
Let the filled tartlets chill in the fridge for at least 1 hour before serving so the vegan lemon curd sets completely. You can garnish them with fresh berries, raspberries, a sprinkle of shredded coconut, edible flowers, or a small mint leaf.
Dessert plates make them look elegant when you’re serving them at gatherings or special occasions. Top with vegan whipped cream for an extra indulgent finish. Enjoy!
These mini tarts travel beautifully to picnics, potlucks, baby showers, and outdoor gatherings. Keep them chilled in an insulated casserole tote to keep desserts at the right temperature during transport. Transport them in their muffin carrier like this one to prevent sticking. They retain their shape well during transport, provided they are kept upright and cool.
Equipment
Ingredients
Nut Crust
- ½ cup raw almonds
- ½ cup raw cashews
- ½ cup shredded coconut
- ½ cup oats
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 tablespoon cold water
Lemon Curd
- 1 cup full fat coconut milk
- ¼ cup lemon juice
- ¼ cup maple syrup
- 2 tablespoons cornstarch
Instructions
- Add almonds, cashews, coconut, oats and salt to a food processor. Process until it is roughly a flour consistency.
- Then, while processing, slowly add the coconut oil, maple syrup and water.
- Press the dough into silicone or regular (lightly greased) muffin molds, pressing it down to form cup shapes with your fingers.
- Bake at 350F / 175C for 10-12 minutes or until golden brown. Leave to cool completely before removing from the molds.
- Add all lemon curd ingredients to a saucepan and whisk well.
- Bring to a simmer and let cook over low heat for 2-3 minutes or until thickened, whisking continuously.
- Let cool before transferring to baked crusts.
Notes
- Use room temperature coconut oil: It mixes into the crust more evenly and helps the dough hold together without crumbling when you press it into the molds.
- Press the crust firmly: Push the dough into the bottom and up the sides of each mold with your fingers or the back of a spoon to create even thickness and prevent cracking during baking.
- Cool the curd before filling: Let the lemon curd cool to room temperature so it thickens properly and doesn’t make the baked crusts soggy when you pour it in.
- Whisk constantly while cooking: Keep whisking the lemon curd the entire 2-3 minutes over low heat to prevent lumps and achieve a smooth, silky texture.
- Chill before serving: Refrigerate the filled tartlets for at least 1 hour so the lemon curd sets completely and slices cleanly when you bite into them.
- Flash-freeze for storage: Freeze tartlets on a baking sheet for 1 hour, then transfer them to containers so they don’t stick together and the curd stays smooth.
Nutrition
How to Store Leftovers
Store leftover tartlets in an airtight container in the fridge for up to 3 days. Stackable storage glass containers protect delicate desserts and save fridge space.
The crust stays crisp, and the vegan lemon curd keeps its smooth texture when properly sealed. Wrap individual tartlets in plastic wrap before freezing if you want to grab one at a time.
For longer storage, freeze them in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe container with parchment paper between layers for up to 2 months. Thaw in the fridge overnight before serving.
What to Serve With Vegan Lemon Tartlets
They’re delicious topped with fresh berries like strawberries, raspberries, or blueberries, or served with a dollop of vegan whipped cream. I also love garnishing them with fresh mint leaves or setting them out with a light fruit salad for spring and summer gatherings.
For a dessert spread, serve them alongside vegan vanilla cupcakes, coconut macaroons, or other light spring desserts like lemon bars or berry parfaits. They’re sweet enough to stand alone but also shine as part of a larger dessert table at brunches, baby showers, or garden parties.
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