Zesty vegan lemon tartlets with a buttery coconut oil crust and silky citrus custard. Rich in vitamin C and guilt-free, these bite-sized tarts offer a perfect balance of tangy and sweet for vegan and non-vegan palates.
1 cup all-purpose flour (gluten-free optional)
1/3 cup solid coconut oil
2 tbsp pure maple syrup
2 tbsp flaxseed meal
6 tbsp water
3 large organic lemons (zest and juice)
1/3 cup full-fat almond milk
1 tbsp arrowroot powder
Mix 1 cup flour, 2 tbsp maple syrup, and 1/3 cup solid coconut oil in a bowl until crumbly
Whisk 2 tbsp flaxseed meal with 6 tbsp water, let sit 5 minutes
Blend flax mixture into dough until combined, wrap in plastic, refrigerate 15 minutes
Roll dough to 1/8-inch thickness, cut 2-inch circles, press into 8 mini tart pans
Prick crusts with a fork, refrigerate 10 minutes
Zest 2 lemons, whisk zest + juice, 1 tbsp flaxseed gel, and 1/3 cup almond milk
Add 1 tbsp arrowroot to milk mixture, combine thoroughly
Pour filling into crusts, leave 1/8-inch edge, bake at 375°F (190°C) for 14 minutes
Chill the crust for 10 minutes before baking to prevent shrinking
Use room-temperature coconut oil to ensure even distribution
Blot tartlet bases with a paper towel post-baking to avoid sogginess
Opt for organic lemons for concentrated flavor
Find it online: https://flavoornote.com/lemon-tartlets-a-zesty-vegan-delight/