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A Vegan Lemon Tartlet with a crumbly crust, creamy filling, and fresh blueberries on top sits on a white plate, with a muffin tray and more blueberries in the background.

Vegan Lemon Tartlets

Vegan Lemon Tartlets are one of my favorite desserts to make when I want something that looks fancy but comes together easily. The crust is crunchy and slightly sweet with great nutty flavor, and the lemon curd is smooth and bright. The tangy filling with the nutty crust is such a good combination. I make them for spring brunches, Mother's Day, and Easter because they're perfect for make-ahead entertaining and look stunning on any dessert table. They stay fresh in the fridge for up to 3 days or you can freeze them for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Lemon Tartlets
Servings: 12
Calories: 190kcal
Author: Mandy Applegate

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
US Customary - Metric

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

I've made these tartlets dozens of times and picked up a few tricks along the way.
  • 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

Calories: 190kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 63mg | Potassium: 177mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
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