Vegan Mini Lemon Tarts Recipe

If you adore bright, zesty flavors with a smooth, creamy texture, these Vegan Mini Lemon Tarts are bound to become your new favorite treat. They combine a perfectly buttery, tender lemon pastry with a luscious, tangy lemon curd filling that is both dairy-free and irresistibly fresh. Each bite blooms with sunny citrus happiness, finished off with a cloud of vegan whipped cream that creates the perfect balance between tart and sweet. Whether you are new to vegan baking or a seasoned pro, these delightful mini tarts are a wonderful way to celebrate spring or add a touch of sunshine to any occasion.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that harmonize beautifully to create the iconic flavors and textures of these tarts. Each component plays a crucial role—from the zesty lemon zest brightening the crust to the creamy coconut milk bringing richness to the filling. Let’s take a look at everything you’ll need to whip up these stunning treats.

• 250g plain flour: This forms the base of your crisp yet tender pastry shell; gluten-free options work perfectly too.
• Zest of 1 medium lemon: Key for infusing the crust with fresh citrus fragrance and flavor.
• 50g caster sugar: Sweetens the pastry just enough to balance the tartness of the lemon.
• 200g dairy-free block butter (softened): Provides the buttery richness that makes the crust utterly irresistible.
• 160g lemon juice: The powerhouse of tang in the filling, delivering that unmistakable lemon punch.
• 250g coconut milk (cream only): Creates the filling’s creamy, smooth texture without any dairy.
• 250g caster sugar: Sweeter in the filling to counterbalance the zingy citrus.
• 6 tablespoons cornflour/cornstarch: Thickens the lemon filling beautifully to a glossy, custard-like consistency.
• Pinch of turmeric or yellow food gel: Adds a sunny color that makes the filling look as vibrant as it tastes.
• 220ml dairy-free whipping cream: Whipped for decoration, this light topping adds a dreamy finish to the tarts.

How to Make Vegan Mini Lemon Tarts

Step 1: Prepare the Crust

Begin by preheating your oven to 180ºC fan and lightly greasing your mini tartlet tins with some dairy-free butter. In a medium bowl, combine the plain flour, lemon zest, and caster sugar. Adding softened dairy-free butter, rub it into the dry ingredients using your fingertips until it resembles a crumbly dough. This process is the secret to that wonderfully crumbly, melt-in-the-mouth pastry you’ll adore. Divide the dough evenly and firmly press it into each tartlet tin, gently pushing it up the sides. A handy tip is to coat your fingers lightly in flour to prevent sticking as you shape the dough. Prick the bases with a fork to ensure an even bake. Pop them in the oven for around 20 minutes until they turn lightly golden. This sets the foundation for your perfect lemon tarts.

Step 2: Whip Up the Lemon Filling

While the crusts bake, prepare the filling. Carefully drain the watery liquid from a can of coconut milk, reserving only the thick cream. In a saucepan, combine the lemon juice, coconut cream, caster sugar, cornflour, and a pinch of turmeric. Stir this mixture over medium heat, whisking constantly to prevent lumps or burning. Within about 5 minutes, it will thicken into a lavish, glossy lemon curd perfect for your tarts. Remove from heat and set aside about two tablespoons of this filling in a separate bowl, cover it, and refrigerate it—this will be reserved later for decoration. Pour the remaining warm lemon filling evenly into your pre-baked tart shells. Working quickly is key here, as the filling thickens and is easier to spread while warm. Return the filled tarts to the oven for another 10 minutes to set the curd beautifully. Let the tarts cool in their tins before transferring them to the fridge for a minimum of 6 hours to achieve the perfect set texture.

Step 3: Create the Cream Decoration

Once your tarts have chilled and set, it’s time for the final flourish. Whisk the reserved lemon filling again to smooth out any lumps and spoon it into a piping bag. In a separate bowl, whip the dairy-free whipping cream until soft peaks form—this is easiest with an electric whisk or a balloon whisk attachment on a stand mixer. Spoon the whipped cream into another piping bag fitted with a large round nozzle. Pipe soft dollops of cream onto each tart in a fun flower pattern, finishing by dotting the lemon curd in the center to resemble a delicate blossom. A light dusting of icing sugar adds a pretty finish and a subtle sweet touch. These little details really bring your Vegan Mini Lemon Tarts to life both in taste and appearance.

How to Serve Vegan Mini Lemon Tarts

Garnishes

Garnishes elevate these tarts from simple to stunning. Fresh mint leaves or a tiny sprig of thyme add a refreshing herbal note that complements the lemon perfectly. Thin lemon slices or zest curls scattered artfully on top give a polished, professional look. For a sparkly finish, try a light sprinkle of edible glitter or candied ginger bits. These simple touches can turn your tarts into eye-catching showstoppers at any gathering.

Side Dishes

While each tart stands beautifully alone, pairing them with light accompaniments can create a delightful spread. Serve alongside a crisp green salad tossed with a citrus vinaigrette for a bright, summer vibe. A bowl of fresh berries adds natural sweetness and jewel-like color contrast. For a fun twist, offer a vegan vanilla bean ice cream or coconut sorbet that echoes the creamy texture while cooling the palate after each zesty bite.

Creative Ways to Present

Presentation is all about making your Vegan Mini Lemon Tarts irresistible before the first bite. Use a pretty cake stand or a decorative platter to group your tarts together, adding lemon leaves or edible flowers as accents. Serve each tart on small dessert plates with a tiny fork and a linen napkin for that café-style charm. You can also package these as charming edible gifts, arranging them in mini boxes tied with twine and a handwritten note for friends and family. The key is to celebrate their bright, joyful essence through inviting presentation.

Make Ahead and Storage

Storing Leftovers

These tarts are best stored in an airtight container in the fridge, where they keep their freshness and texture. Because the lemon filling sets beautifully overnight, the flavors actually deepen and become more vibrant by the second day. Be sure to add your whipped cream decoration right before serving to prevent it from melting or becoming watery.

Freezing

If you want to save some for later, these tarts freeze quite well without losing their charm. Wrap each tart individually in plastic wrap and place in a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the fridge. Keep in mind that whipped cream decorations should be added fresh after thawing for the best texture.

Reheating

Since the filling is custard-like, reheating isn’t usually recommended as it can affect the texture. However, if you’d like to warm your tart slightly, bring it to room temperature for about 30 minutes before serving. This subtle warmth can enhance the lemon aroma without softening the tart crust too much.

FAQs

Can I use gluten-free flour for the crust?

Absolutely! This recipe works well with gluten-free plain flour blends, allowing those with gluten sensitivities to enjoy these delightful tarts without any compromise on flavor or texture.

Is it necessary to use coconut milk cream for the filling?

Yes, using the thick cream from the coconut milk is important for the rich, creamy consistency of the lemon curd. Avoid using the watery part to ensure the filling sets properly and tastes indulgently smooth.

How long do Vegan Mini Lemon Tarts last in the fridge?

Stored in an airtight container, these tarts stay fresh for up to 3 days in the refrigerator. They’re best enjoyed within this window to experience the perfect balance of textures and flavors.

Can I make these tarts ahead of time for a party?

Definitely! Preparing these a day in advance is ideal, as the flavors set and intensify overnight. Just remember to pipe on the whipped cream decoration right before serving for the freshest look and taste.

What if I don’t have turmeric for color in the filling?

If you don’t have turmeric, a small drop of yellow food gel works perfectly to give your filling that beautiful, sunny hue without affecting the flavor.

Final Thoughts

These Vegan Mini Lemon Tarts are a total joy to make and share. Bursting with fresh lemon flavor, silky smooth filling, and tender pastry, they bring a little sunshine to any table. I wholeheartedly encourage you to try this recipe yourself—once you do, I’m sure they’ll become a staple in your dessert repertoire. Happy baking and even happier tasting!