Vegan And Gluten Free Lemon Tarts

These Vegan And Gluten Free Lemon Tarts are light, zesty, bursting with lemon flavour and so delicious that you may not be able to eat just one! Best of all they’re in a portable tart form that makes them perfect for school/work lunches, on-the-go snacking, picnics and any type of entertaining!

These Vegan And Gluten-Free Lemon Tarts are a combination of 2 of my favourite things – lemon curd and almond flour cookies. This recipe really came out of the necessity of wanting to be able to eat lemon curd with my hands, anytime, anywhere. And as it turns out, the two recipes pair perfectly together making a delicious vegan and gluten free lemon tart!

Just like my almond flour cookie recipes these tart shells are made with the same main ingredients – almond flour, maple syrup and coconut oil with the exception that I added a bit of Bob’s Red Mill Gluten Free 1:1 Flour to give them a slightly crispier and firmer texture.

The trick to these tart shells is to 1) oil the tart tins well and 2) make sure to press the dough as evenly and thinly as you can into the tins, dipping your fingers in water if they get sticky.

Once the tarts shells have baked for 7-9 minutes and they’re a golden brown, it’s time to let them cool and move on to the lemon filling! Making the curd is easy, being that it’s vegan there’s no need to stand over the pot vigorously whisking in fear of making lemon scrambled eggs! In 15 minutes you will have a creamy, smooth, light and zesty filling for your tarts. Fill them right up to the top and put them in the fridge to set for about 3-4 hours.

In the meantime please help yourself to the warm leftover lemon curd that is just screaming to be eaten! It is delicious with fresh fruit, spread on toast or eaten by the spoonful (that’s what I do, it’s just so good!) It can be stored in a jar in the fridge for up to 5 days.

I would love to know if you try this recipe at home.  Leave me a comment in the section below or tag a pic sliced.ginger on Instagram so I can see your wonderful creations. And don’t forget to use the share buttons to share with your friends!  Thanks so much for stopping by and happy eating always!

Vegan And Gluten Free Lemon Tarts

5 from 1 vote

A light and soft almond flour crust paired with a tart and zesty lemon filling.

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Cook Time:20 minutes mins

Total Time:50 minutes mins

Course: Tarts + Pies

Cuisine: Gluten-free, Vegan

Servings: 12 tarts

Author: Laura Kitamura

Ingredients

Crust

• 1 1/3 cup almond flour
• 1/4 cup Bob's Red Mill 1:1 gluten free flour
• 1/4 cup maple syrup
• 5 tablespoons coconut oil, melted
• 1/2 teaspoon vanilla extract
• pinch sea salt

lemon curd

• zest of 2 large organic lemons
• 1 cup freshly squeezed lemon juice, about 4-5 large lemons
• 6 tablespoons water
• 3 tablespoons cornstarch
• 3/4 cup granulated cane sugar
• 1/4 cup coconut oil
• 1/4 cup almond milk
• tiny pinch dried turmeric, for colour (less then 1/8 teaspoon)
• pinch sea salt

Instructions

The crust

• Preheat the oven to 350°F. Oil 12 small 3 inch tart tins. Mix the flours and sea salt in a medium sized bowl. Next add the coconut oil, maple syrup and vanilla and stir until combined. The dough should have a crumbly texture that sticks together when pressed.
• Take about 2 tablespoons of dough and using your thumb press the dough evenly into the tart shells, about 1/2 inch thick. Keep a small bowl of water beside you to dip your fingers when they get sticky.
• Once all of the tarts shells are complete place them on a baking tray and bake for 7-8 minutes checking to make sure they don't overbake. The edges should be a light golden brown. Remove from the oven and let cool on the pan for 20 minutes. The bottoms of the shells will puff up a bit when baking, you can gently flatten them out when they're still warm. (You can also blind bake to prevent them from puffing up but I find it's easier to just press them afterwards). Once the tarts come to room temperature gently remove them from the tins and place on a lined baking sheet and set aside. Time to begin the lemon filling!

Lemon curd

• Zest the lemons into a medium sized pot. Add the water and cornstarch and whisk until smooth. Turn the heat to medium and add the lemon juice and sugar. Whisk periodically until it starts to bubble and thicken (about 8-12 minutes).
• Once it has thickened turn off the heat and add the coconut oil, almond milk and sea salt and whisk until incorporated. Add a small amount of turmeric (about 1/2 of 1/8th of a teaspoon) just until it turns a nice shade of yellow. If too much turmeric is added you may be able to taste it.
• With a fine mesh strainer carefully strain the hot curd into a large measuring cup (or something with a spout) and pour into the tart shells filling them right up to the top (the filling will settle as it cools). Carefully transfer the tarts into the fridge and let them cool for 3-4 hours until firm. You will have some leftover lemon filling that can be stored in a jar and eaten as is, with fruit or as a spread. The tarts will last for 3-4 days covered in the fridge, the leftover filling will last up to 5 days in the fridge. Enjoy!