These Mini Vegan Lemon Tarts are a celebration of the fresh citrus flavours of Spring. A sweet lemon shortcrust pastry tart shell is filled with a tangy vegan lemon curd and is decorated with dairy-free whipped cream spring flowers. These adorable tarts are perfect for Spring & Summer, look amazing and everyone will enjoy!
Mini Vegan Lemon Tarts
These Mini Lemon Tartlets are most definitely a crowd-pleasing treat. They are fresh, fruity, tangy, buttery, gooey, sweet and perfection in each bite! They’re great for any celebration, but perfect for Easter and Mothers Day for example. They are sure to impress with a super citrus flavour and a gorgeous fresh appearance!
It’s a very easy recipe to prepare and make. Both the lemon pastry and the curd can be made in advance and assembled on the day. You can enjoy them as they are, or add on some whipped cream and decorate as you like. Personally, I love this flower shape as its simple to create and reminds me of daisies. These tarts will be your go-to over Spring and summer, great for Mothers Day, Birthdays and baby showers!
Why you’ll love this recipe
There’s plenty of reasons why you’ll absolutely love this recipe, but I have listed a few of my top points below. If they don’t urge you to make this recipe, I don’t know what will- haha!
They’re vegan! : No animal derrived ingredients are used in this recipe!
Full of fresh lemon : It’s literally like eating sunshine. You will be smiling with every single bite!!
They look adorable : The cream flower on top with the lemon curd in the middle looks absolutely gorgeous!
Pastry melts in your mouth : If you’re wanting a shortcrust pastry which will have any one fooled, this is the one. It’s so buttery, you’ll be shocked it’s vegan! It melts in your mouth with a delicious, light lemon flavour!
Can be made gluten-free : If you wanted to make this recipe suitable for gluten-free diet, simply switch out the wheat flour for a gluten-free blend! My favourite gluten-free flour is Doves Farm.
Perfectly portioned : Enjoy a whole tart to yourself, or maybe go back for seconds! They fit perfectly on a side plate, great little dessert for events / parties!
Easy to make : Simple ingredients and a simple method, you will love this recipe!!
Fun to make : You know you have a winning recipe when you can’t help but smile when making it! This is that recipe. From crust to cream decoration you will have a blast making these little treats!
Baking time is short : Overall, you’ll only need 30 minutes of baking time!
Ingredients for vegan lemon tarts
- Plain flour : As there is no need for raising agents in the pastry, you will only need to use a plain flour. Alternatively, to make this recipe suitable for gluten-free, simply use a gluten-free plain flour.
- Lemons : Use fresh, unwaxed lemons.
- Sugar : A fine white caster sugar works best for this recipe.
- Dairy-free butter : Make sure to use vegan block butter! It’s important its a block butter. My favourites are Naturli Vegan Block and Flora Plant Butter.
- Coconut cream : Use the thick cream out of a can of coconut milk. Pour out the liquid and only use the cream.
- Cornflour : You can use cornflour / cornstarch. This will help the filling thicken.
- Turmeric : For a natural colour, use a dash of ground turmeric. Alternatively you can use a tiny drop of a vegan friendly yellow food gel.
- Dairy-free cream : Use a very thick vegan cream for this recipe to help keeps its shape. The best vegan cream I’ve found to use is The Coconut Collaborative Double Cream.
How to make Vegan Mini Lemon Tarts
This recipe has 3 steps, the pastry, lemon filling and decoration. It uses simple ‘easy to find ingredients’ and has a very easy method. Find the full written recipe and method in the recipe card at the bottom of this post.
- Shortcrust pastry
Add the flour, sugar, lemon zest and vegan butter into a food processor, pulse until it comes together. Turn out onto a clean worktop and knead until it comes together. Grab some of the dough, press into the mini tartlet tins and trim off any excess dough. Bake until golden.
- Lemon filling
Add all of the ingredients into a saucepan and heat. Stir constantly with a heat proof spatula or whisk. The mixture will thicken, then simple pour into each tart shell. Bake for a further 10 minutes to set the filling. Allow to cool fully before adding on the cream.
- Cream decoration
Pour the cream into a bowl and whip, either with an electric hand whisk or stand mixer with balloon whisk attachment. Transfer into a piping bag fitted with a large round tip nozzle. Pipe on a flower shape and add some left over lemon filling to the middle to finish off the flower. Serve and enjoy!
Tips to make this recipe
- Make sure to cook the lemon curd over a low / medium heat to prevent any burning.
- Constantly whisk the lemon curd while its cooking to help prevent any lumps. Whisking will break up any lumps making it super smooth.
- Allow the lemon tarts to chill for at least 1-2 hours in the fridge so that the curd can set. Otherwise, the curd will be very liquid and ooze out of the shells when you bite into it!
- The shortcrust pastry can be made in advance. Simply make the dough, wrap it up in clingfilm and place into the fridge. It’s great for preparing the day ahead. Alternatively, make and bake the shells and store them in a sealed container in the fridge, ready for filling the next day.
- Make sure to use a good quality vegan whipping cream / double cream. My favourites are The Coconut Collaborative Double Cream and Elmlea Plant Based Cream Alternative. Both whip up amazingly!
- Don’t overcook the pastry. Keep an eye on the shells while they are in the oven. You want them to turn a light golden colour. This will keep them buttery, but slightly crisp!
Storing and freezing
Unfilled shells can be kept at room temperature for up to 2 days in a sealed container. If filled with lemon curd, they can be stored in the fridge for up to 3 days. Only add the cream on just before serving! The tart shells can be frozen, then allowed to come to room temperature before filling. Don’t freeze the filled tarts with the lemon filling or the lemon curd!