Ingredients
Scale
- For the crust:
- 1 1/2 cups of all-purpose flour
- 1/4 cup of coconut sugar
- 1/2 cup of dairy-free buttery spread or coconut oil
- 2-3 tablespoons of almond milk
- 1 teaspoon of vanilla extract
- For the lemon filling:
- 1/2 cup of fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 3/4 cup of maple syrup or agave nectar
- 1/4 cup of cornstarch or arrowroot powder
- 1/2 cup of coconut cream or full-fat coconut milk
Instructions
- Combine dry ingredients: Whisk together flour and coconut sugar until well mixed.
- Add fats: Cut in dairy-free spread or coconut oil until crumbly, then gradually add almond milk and vanilla until dough forms.
- Chill dough: Wrap in plastic and refrigerate for at least 30 minutes.
- Roll and cut crust: Roll out chilled dough to 1/8 inch thickness on a floured surface, then cut into small rounds.
- Bake crusts: Bake at 350°F (175°C) for 12-15 minutes until golden, then cool.
- Prepare filling: Whisk lemon juice, zest, maple syrup, and coconut cream in a saucepan. Dissolve cornstarch in water to make a slurry, then stir into the lemon mixture.
- Thicken filling: Cook, stirring constantly, until thickened (about 5-7 minutes). Cool slightly.
- Fill and chill: Pour filling into baked tart shells and refrigerate for at least 2 hours to set.
Notes
- Ensure the lemon filling is fully thickened before filling shells for the best texture.
- To make the crust sweeter, add extra coconut sugar into the dough.
- For a flavor twist, incorporate ginger or basil into the filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 tart (approx.)
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
