Vegan Mini Lemon Tarts (Gluten-Free)
Prep Time
15 mins
Cook Time
20 mins
Chill Time
1 hr 30 mins
Total Time
2 hrs 5 mins
Servings: 12
Calories: 217 kcal
Ingredients
Crust
- 1-1/4 cups almond flour
- 2.1 oz. potato starch
- 1 oz. desiccated coconut or 6.3 oz. of almond flour
- 3 Tbsp. brown rice flour
- 3-1/2 Tbsp. maple syrup
- 3 Tbsp. olive oil (Note: olive oil makes crust flaky and cannot be substituted with other vegetable oils)
- Pinch Himalayan pink salt
Lemon curd filling
- 10.4 fl. oz. (320 ml) coconut cream
- 6 Tbsp. maple syrup (add more, if desired)
- 1/4 cup fresh lemon juice
- 1 tsp. vanilla extract
- 4 tsp. corn starch
- Pinch turmeric for color
- Zest of 1 lemon
Instructions
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Preheat oven to 340 degrees F.
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In mixing bowl, combine dry ingredients. Add olive oil and maple syrup and, using spatula, gradually incorporate wet ingredients into dry until moisture is absorbed.
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Knead mixture by hand until it reaches desired texture. (Note: If dough feels too dry, add water gradually, one teaspoon at a time.)
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Shape dough into smooth ball.
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Place parchment paper on counter and set dough in center. With rolling pin, roll dough out to about 1/6-inch thickness, then cut it into 12 3-inch circles. (Note: Any remaining dough can be cut into shapes and baked to make cookies.)
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Lightly grease 12-well muffin pan. Slide circles of pastry dough into 12 wells and press each down gently into sides and bottom with fingers to remove air. If dough breaks, just press it down with fingers. Prick bottom of each with fork.
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Bake 10-13 minutes until lightly browned. (Note: Baking time may vary depending on thickness of dough and material of muffin pan. Be careful not to burn them.)
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Let crusts cool and remove from pan onto plate or flat-bottomed container.
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In saucepan, combine all ingredients for lemon curd and whisk well. Bring to boil, reduce heat and simmer, stirring, 2-3 minutes.
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Pour curd into prepared crusts and refrigerate to chill at least 1 hour. Serve same day.
Recipe Notes
Chef's tip: Crusts and/or curd can be prepared in advance. A few hours before serving, warm up curd and pour into crusts, then chill. It's highly recommended to eat the tarts on the same day they are combined so the crusts will remain crisp.)
Make these gorgeous tarts with better ingredients from Vitacost!
Nutrition Facts
Vegan Mini Lemon Tarts (Gluten-Free)
Amount Per Serving
Calories 217
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 6mg0%
Potassium 189mg5%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 0.3IU0%
Vitamin C 3mg4%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.