Zesty Vegan Mini Lemon Tarts: A Guilt-Free Delight

Indulge in these Vegan Mini Lemon Tarts, featuring a heavenly almond flour crust and creamy lemon filling—a guilt-free delight!

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Prep Time 15

Cook Time 15

Chilling Time 30

Total Time 1

Servings: 12 tarts

Course: Desserts

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Almond Flour Use finely ground for the best texture.
2 tablespoons Coconut Oil (melted) Can substitute with melted vegan butter.
2 tablespoons Maple Syrup Agave syrup can be an alternative.
1/4 teaspoon Salt Essential for balancing flavors.

For the Filling

1/2 cup Coconut Cream (chilled) Ensure it’s well-chilled for the best consistency.
1/4 cup Lemon Juice (freshly squeezed) Always opt for fresh juice.
1/4 cup Maple Syrup
1 teaspoon Lemon Zest Adjust according to your taste preference.

Equipment

Mixing Bowl
tart pans
Blender

Method

Step-by-Step Instructions for Vegan Mini Lemon Tarts

In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until dough holds together.
Firmly press the crust mixture into mini tart pans. Preheat oven to 350°F and bake for about 15 minutes until golden.
Prepare the filling by blending chilled coconut cream, lemon juice, maple syrup, and lemon zest until smooth.
Remove cooled crusts from tart pans and spoon filling into each crust.
Chill the assembled tarts in the refrigerator for at least 30 minutes to set properly.
Serve chilled, garnished with fresh berries or additional lemon zest if desired.

Nutrition

Serving: 1tartCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 90mgPotassium: 150mgFiber: 2gSugar: 6gVitamin C: 30mgCalcium: 2mgIron: 4mg

Notes

These tarts can be stored in an airtight container in the fridge for up to 2-3 days, or frozen for up to a month.

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