Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup vegan butter or coconut oil
- ¼ teaspoon salt
- 1 cup fresh lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
- ¾ cup maple syrup or agave nectar
- 1 cup full-fat coconut milk
- 3 tablespoons cornstarch or arrowroot powder
- Optional: fresh mint leaves and extra lemon zest for garnish
Instructions
- Combine flour, powdered sugar, and salt in a mixing bowl. Cut in vegan butter or coconut oil until crumbly. Press into mini tart pans and chill for 30 minutes. Bake at 350°F (180°C) for 15 minutes or until golden. Cool completely.
- Whisk together lemon juice, lemon zest, maple syrup, coconut milk, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until thickened and boiling. Pour into cooled tart shells.
- Refrigerate for at least 2 hours until set. Garnish with fresh mint and lemon zest before serving.
Notes
- Use fresh lemons for maximum flavor and vibrant color.
- Ensure the crust is chilled thoroughly to prevent sogginess.
- Stir constantly while cooking the filling to avoid lumps and ensure smoothness.
- Adjust sweetness with additional maple syrup if you prefer a less tart flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 tart
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg