These Vegan Lemon Tartlets are light and delicate desserts that burst with zesty lemon curd filling, nestled on top of nutty oat tart crusts. They’re the perfect treat for a party, dessert, or afternoon tea, and make an excellent gift too.
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If you’re looking for a change from overindulgent sweet treats and desserts then these vegan mini lemon tarts may just be what you’re after!
These pretty citrus tartlets are made from wholesome vegan ingredients, are completely dairy-free and would look stunning on any dessert platter with a few fresh berries or whipped coconut cream as a garnish!
INGREDIENTS FOR MINI LEMON TARTLETS
These vegan lemon curd tarts are easy to assemble and only require pantry-staple ingredients. Let’s take a look at what you’ll need before you begin (measurements in the recipe card below).
For the crust
Raw almonds
Raw cashews
Shredded coconut
Oats
Sea salt
Coconut oil
Maple syrup
Cold water
For the lemon curd
Full fat coconut milk
Lemon juice
Maple syrup
Cornstarch
BOTTLED LEMON JUICE VERSUS FRESH LEMON JUICE
While the ingredients list doesn’t specify to use the juice of a fresh lemon over bottled lemon juice, I almost always opt for the former – fresh lemon juice from the original source will always provide more flavor to the finished product.
If you’re in a real pinch then you can use bottled lemon juice but otherwise fresh lemon juice from the citrus fruit itself is best!
HOW TO MAKE MINI LEMON CURD TARTS
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.