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- 1 cup almond flour - 2 tablespoons coconut oil, melted - 2 tablespoons maple syrup - 1/4 teaspoon salt - 1 cup cashews, soaked for at least 4 hours and drained - 1/2 cup coconut milk - 1/4 cup fresh lemon juice - 1/4 cup maple syrup - 1 tablespoon lemon zest - 1 teaspoon vanilla extract - Fresh berries - Mint leaves The crust forms the base of the tart, giving it a nice crunch. The almond flour adds a nutty flavor and a gluten-free option. The coconut oil binds everything together, while the maple syrup sweetens it just right. A pinch of salt balances the sweetness. For the filling, soaked cashews create a creamy texture. Coconut milk adds richness, while fresh lemon juice gives that tangy zing. Maple syrup sweetens the mixture, and lemon zest boosts the flavor. Vanilla extract rounds it out with a warm note. You can top the tarts with fresh berries or mint leaves for a pop of color. These optional garnishes not only look nice but also add a fresh taste. Ready to dive into the recipe? Check out the Full Recipe for detailed steps! To start, gather your ingredients. You need almond flour, melted coconut oil, maple syrup, and salt. In a large bowl, mix the almond flour, coconut oil, maple syrup, and salt. Use a fork or your hands. Keep mixing until the dough sticks together well. Next, take small pieces of the dough. Press each piece firmly into the bottom and sides of your mini muffin tin. This will create a nice crust. Make sure it’s even all around. Now it's time to bake! Preheat your oven to 350°F (175°C). Once hot, put the muffin tin in the oven. Bake for 10 to 12 minutes. You want the edges to turn a light golden brown. After baking, take the tin out and let it cool on a wire rack. While the crust cools, let’s make the filling. First, soak your cashews in water for at least 4 hours. Drain them well afterward. In a high-speed blender, add the soaked cashews, coconut milk, fresh lemon juice, maple syrup, lemon zest, and vanilla extract. Blend until the mix is smooth and creamy. Once your crusts are cool, it’s time to fill them. Carefully pour the lemon filling into each crust, almost to the top. Use a spatula to smooth the surface for a pretty finish. Now, place the filled tarts in the refrigerator. They need to chill for at least 2 hours. This step is very important for the flavors to mix well and for the filling to set. When your tarts are ready, take them out of the fridge. Gently loosen the edges with a small knife if needed. Carefully remove them from the muffin tin. For a lovely touch, you can garnish with fresh berries and mint leaves. This makes them even more appealing! Enjoy your delicious mini vegan lemon tarts! For the complete recipe, check the Full Recipe. To make a great crust, the dough's consistency matters. It should feel soft but not sticky. If it crumbles, add a little coconut oil. If it's too wet, add more almond flour. Mix until you create a dough that holds together well. Avoid overbaking your crust. You want a light golden color. Keep an eye on them in the oven. Check at the 10-minute mark. If they start to brown too much, take them out. The perfect crust is crunchy outside and tender inside. Soaking cashews is key for a creamy filling. Soak them for at least four hours. This softens them and helps blend smoothly. If you skip this step, your filling may be grainy. Use a high-speed blender for the best results. This will help you achieve a smooth and creamy texture. Blend well to combine all the ingredients. You want a filling that looks rich and luscious. Arrange your mini vegan lemon tarts on a nice platter. This adds to their appeal. Place them neatly, leaving space between each one. A clean look makes a big difference. For garnishing, use fresh berries and mint leaves. This adds color and freshness. A little lemon zest on top can also brighten the dish. Make your tarts look as delightful as they taste! {{image_4}} You can make these lemon tarts even more exciting! Adding lime or orange juice gives a fun twist. A splash of lime makes them tangy and fresh. Orange juice adds a sweet note, balancing the tartness. You can also mix in herbs like basil or mint. These herbs bring a unique flavor that surprises your taste buds. If you want to switch up the sweetness, try different options. Coconut sugar is a great choice. It adds a rich flavor and is less processed. Agave syrup is another sweet option. It blends smoothly into the filling and adds a light sweetness. Looking for a different crust? You can use gluten-free flour to make it suitable for everyone. This flour works well and keeps the tarts tasty. If you like experimenting, try using dates instead of flour. Dates create a chewy and sweet crust that adds depth. To keep your mini vegan lemon tarts fresh, store them in the refrigerator. Place them in an airtight container to avoid moisture. This method helps maintain their creamy filling and crispy crust. If you want to keep the tarts longer, consider freezing them. Wrap each tart in plastic wrap, then put them in a freezer-safe bag. This way, they stay fresh for up to three months. When you're ready to enjoy them, simply take them out and let them thaw in the fridge overnight. In the fridge, these mini vegan lemon tarts last about five days. Look for any signs of spoilage, like off smells or changes in texture. If you notice any dark spots on the filling, it's best to toss them. Storing them properly helps keep their bright flavor and delightful texture intact. These mini vegan lemon tarts can last up to five days in the fridge. Store them in an airtight container to keep them fresh. I recommend eating them within the first three days for the best taste and texture. If you notice any changes in smell or appearance, it's best to discard them. Yes, you can! To make these lemon tarts gluten-free, simply use gluten-free flour. Almond flour is already gluten-free, making it a great choice for the crust. You can also use a gluten-free baking mix if you prefer. Just check the labels to ensure they are certified gluten-free. If you want to avoid cashews, you can use silken tofu or sunflower seeds. Silken tofu will give you a creamy texture, and sunflower seeds blend well for a nut-free option. Just remember to soak sunflower seeds for a few hours before blending for the best results. Yes, you can prepare the filling ahead of time. Just blend the ingredients and store them in the fridge. Make sure to cover the mixture tightly. The filling will stay fresh for about three days. When you're ready, pour it into the cooled crust and chill the tarts as usual. This blog post covered how to make delicious mini vegan lemon tarts. We explored the simple ingredients for both the crust and the filling. Each step, from mixing the dough to chilling the tarts, is key to getting great flavor. I shared tips for a perfect crust and filling. You even have options for variations and storage. With these instructions, you can create a treat that looks good and tastes amazing. Enjoy making and sharing these tarts!

Mini Vegan Lemon Tarts

Discover how to make delicious mini vegan lemon tarts that are perfect for any occasion! With a simple crust made from almond flour and a creamy lemon filling that's dairy-free, these tarts are both refreshing and satisfying. Ideal for dessert lovers looking for a guilt-free treat, these tarts are sure to impress. Click through for the full recipe and enjoy a burst of citrusy goodness in every bite!
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Ingredients
  

1 cup almond flour

2 tablespoons coconut oil, melted

2 tablespoons maple syrup (for the crust)

1/4 teaspoon salt

1 cup cashews, soaked for at least 4 hours and drained

1/2 cup coconut milk

1/4 cup fresh lemon juice

1/4 cup maple syrup (for the filling)

1 tablespoon lemon zest

1 teaspoon vanilla extract

Fresh berries and mint leaves for garnish (optional)

Instructions
 

Prepare the Crust: In a spacious mixing bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and salt. Mix thoroughly using a fork or your hands until a cohesive dough forms.

    Form the Tarts: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin using non-stick spray or a small amount of melted coconut oil. Take small portions of the dough and press it evenly and firmly into the bottom and sides of each muffin cup to create a crust.

      Bake the Crust: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges of the crusts turn lightly golden brown. Once baked, remove the tin from the oven and allow it to cool completely on a wire rack.

        Blend the Filling: In a high-speed blender, combine the soaked and drained cashews, coconut milk, fresh lemon juice, 1/4 cup of maple syrup, lemon zest, and vanilla extract. Blend on high speed until the mixture is smooth, creamy, and free of lumps.

          Assemble the Tarts: After the crusts have cooled down, carefully pour the lemon filling into each crust, filling them almost to the top. Use a spatula to smooth the surface as needed for a polished look.

            Chill: Transfer the filled tarts to the refrigerator and allow them to chill for a minimum of 2 hours, or until the filling is firm to the touch, ensuring the flavors meld beautifully.

              Serve: Once set, gently remove the tarts from the mini muffin tin by carefully loosening the edges with a small knife if necessary. Garnish with fresh berries and mint leaves for a burst of color and added freshness, if desired, before serving.

                Prep Time: 15 minutes | Total Time: 2 hours 30 minutes (including chilling) | Servings: 12 mini tarts

                  - Presentation Tips: Arrange the tarts on a decorative platter. Drizzle a bit of extra lemon sauce or coconut cream around them for an elegant touch, and sprinkle a few mint leaves atop the tarts for an eye-catching finish. Enjoy the bright and refreshing flavors!