Easy Vegan Lemon Tarts Recipe
These Easy Vegan Lemon Tarts feature a crisp and buttery shortbread crust made with coconut oil, filled with a smooth, tangy lemon coconut cream filling. Perfect for a refreshing dairy-free dessert that balances sweetness and citrus zing with a creamy texture. Ideal for vegan and plant-based diets.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 10 minutes
- Yield: 6 medium-sized tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Scale
Shortbread Pastry
- 240 g all-purpose flour (2 cups)
- 45 g sugar (3½ tbsp)
- 140 g coconut oil, solid and cold (10 tbsp)
- Pinch of salt
- 2–4 tablespoon ice-cold water, added one at a time
Filling
- 1 ½ cups coconut cream (260 g)
- ½ cup sugar (100 g)
- ⅓ cup lemon juice (80 g)
- 1 ½ tablespoon lemon zest (just the zest, no white part)
- 5½ tablespoon cornstarch (50 g)
- 1 tablespoon coconut oil (14 g)
- 2 teaspoon vanilla extract
- Pinch of salt
- Pinch of turmeric, optional for color
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, and a pinch of salt.
- Add coconut oil: Add the cold coconut oil to the flour mixture. Use a pastry cutter or fork to cut the oil into the flour until the mixture resembles coarse crumbs. Alternatively, you can use a food processor to achieve this consistency.
- Add water: Add ice-cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Roll out dough: Roll out the dough on a lightly floured surface and press it into tart pans. Prick the base of the pastry with a fork to prevent puffing. Chill in the fridge for 15 minutes.
- Prepare oven: While the shortbread pastry crusts are in the fridge, preheat your oven to 350°F (176°C).
- Bake: Bake in the preheated oven for 21-25 minutes, or until golden brown. Remove from the oven and let cool completely.
- Mix filling ingredients: Once the tarts are ready and have cooled down, add all the filling ingredients to a medium-sized pot.
- Cook filling: Cook over medium heat, stirring constantly, for 4-5 minutes or until the mixture gets really thick.
- Blend filling: Transfer the mixture to a blender and blend it to make it super smooth and creamy.
- Fill tarts: Pour the filling into the cooled tart shells, let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Ensure the coconut oil used in the pastry and filling is solid and cold for best texture.
- Do not overwork the dough to keep the tart crust tender and flaky.
- A pinch of turmeric in the filling is optional and used only to enhance the yellow color.
- Chill the filled tarts for at least 4 hours to allow the filling to set properly before serving.
- You can substitute lemon juice with lime juice for a different citrus flavor.
Keywords: vegan lemon tarts, lemon tart recipe, dairy-free dessert, coconut cream lemon tart, easy vegan dessert, plant-based lemon tart
Find it online: https://kochenmitviktoria.com/easy-vegan-lemon-tarts-recipe/
