Vegan Lemon Curd Tarts
Delicate individual tart shells filled with silky vegan lemon curd made with coconut milk. These bright, tangy tarts are elegant enough for entertaining and surprisingly simple to make. The flaky pastry contrasts beautifully with the smooth, citrusy filling that's both rich and refreshingly light.
- Prep
- 40 min
- Cook
- 40 min
- Wait
- 2 hr 45 min
- Total
- 4 hr 5 min
- Makes
- 6 individual tarts
Steps
Before you start
- Chill vegan butter in the freezer for at least 30 minutes before starting; have ice water ready
- Use full-fat coconut milk (not light or reduced-fat); shake the can well before opening
- Preheat oven to 375°F (190°C) while the dough chills for best timing
- Read through both the dough and filling sections to plan your workflow
Make the Tart Dough
- In a food processor or large mixing bowl, combine 1 cup + 2 tablespoons (140 g) all-purpose flour with ¼ teaspoon salt.
- Add 6 tablespoons (85 g) cold vegan butter cut into cubes and pulse 10–12 times (or rub with your fingertips) until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
- Add 3 tablespoons ice water and pulse just until the dough begins to come together, adding an extra tablespoon of ice water only if the mixture is too dry.
- Do not overmix.
- Turn the dough out onto a lightly floured surface, gently gather it into a ball, then flatten it into a disk.
- Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
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Ready when: Dough holds together without crumbling and feels very cold to the touch
Tip: Do not overwork the dough or the shells will be tough. Keep all ingredients and tools as cold as possible for the flakiest crust.
Preheat Oven and Prepare PansOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- While the oven heats, lightly brush the inside of 6 individual tart pans with removable bottoms (4-inch/10 cm diameter) with a thin layer of neutral oil.
- Arrange the pans on a large baking sheet.
- This setup makes them easy to move in and out of the oven together.
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Ready when: Oven thermometer reads 375°F (190°C) and pans are evenly oiled and arranged
Line and Par-Bake ShellsOven 375°F / 190°C
- Divide the chilled dough into 6 equal pieces.
- On a lightly floured surface, roll each piece into a round about ⅛-inch (3 mm) thick.
- Gently fit each round into a prepared tart pan, pressing it into the bottom and up the sides without stretching.
- Trim any excess dough even with the rim using a small sharp knife.
- Prick the bottom of each shell all over with a fork to prevent excessive puffing.
- Bake at 375°F (190°C) for 12–15 minutes, until the shells are light golden brown and set but not fully crisp.
- Remove from the oven and cool on the baking sheet for about 10 minutes before carefully turning out onto a cooling rack.
- Cool completely, about 5 minutes more.
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Ready when: Shells are light golden, set, and crisp, and no longer feel soft or hot when touched
Tip: Par-baking prevents soggy tart shells when you add the moist filling. If shells puff up significantly during baking, gently press down with the back of a fork after 8 minutes.
Make the Vegan Lemon Curd
- In a 2-quart saucepan, whisk together ¾ cup (180 ml) fresh lemon juice, 2 tablespoons (12 g) lemon zest, ¾ cup (150 g) granulated sugar, and ¾ cup (180 ml) full-fat coconut milk until well combined.
- In a small bowl, whisk 3 tablespoons (24 g) cornstarch with 2 tablespoons cold water until completely smooth with no lumps.
- Place the lemon mixture over medium heat and bring to a gentle simmer, stirring occasionally, about 3–5 minutes.
- Slowly whisk the cornstarch slurry into the simmering mixture, stirring constantly to avoid lumps.
- Continue cooking for 2–3 minutes, stirring constantly, until the curd thickens noticeably and coats the back of a spoon.
- It will continue to thicken as it cools.
- Remove from heat.
- Stir in 3 tablespoons (43 g) vegan butter (at room temperature), ¼ teaspoon salt, and ½ teaspoon vanilla extract (if using) until smooth.
- For a silky texture, press the curd through a fine-mesh sieve into a clean bowl (optional but recommended).
- Let cool for 5–10 minutes, stirring occasionally, until it reaches room temperature.
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Ready when: Curd coats a spoon thickly and flows slowly when the spoon is tilted; no watery liquid runs off immediately
Tip: The curd will thicken more as it cools, so do not over-cook it on the stove. If lumps form, press them through a sieve immediately to achieve a silky texture.
Fill and Chill Tarts
- Divide the cooled lemon curd evenly among the 6 cooled tart shells, using about 3 tablespoons per tart.
- Smooth the tops with the back of a spoon or an offset spatula for an even finish.
- Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours, before serving.
- The tarts will set and firm up during chilling.
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Ready when: Tarts are very cold to the touch and the filling no longer jigdles when you gently shake the pan
Good to know
Tips
- Full-fat coconut milk is essential for a rich, creamy curd with the right body. Shake the can thoroughly before opening so the cream and liquid blend evenly. Avoid light or reduced-fat versions.
- Keep all dough ingredients as cold as possible. If the dough becomes too warm while rolling (it starts to stick or tear), return it to the freezer for 5 minutes to chill and become workable again.
- The tarts are best served cold or at cool room temperature. Remove them from the refrigerator 10–15 minutes before serving if you prefer a slightly softer, more velvety texture.
- For an elegant presentation, top each tart with a thin candied lemon slice, fresh raspberries, or a small drizzle of vegan white chocolate before serving.
Make ahead
The tart dough can be made up to 2 days ahead and refrigerated in plastic wrap. The lemon curd can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Assemble the tarts up to 12 hours before serving for best freshness and firm filling.
Storage & reheating
Room temperature (up to 2 hours): Cover loosely with plastic wrap or store under a cake dome away from direct sunlight. Refrigerator (up to 24 hours): Store in an airtight container on a flat shelf. Do not freeze assembled tarts as the texture of the filling and pastry will deteriorate.
Substitutions
- all-purpose flour → Store-bought vegan pie dough or puff pastry. Use 1 package (about 10 oz/280 g) of thawed vegan dough. This saves significant time—skip Steps 1–2 and begin with lining the pans. Bake at 375°F (190°C) for 10–12 minutes until golden.
- coconut milk → Cashew cream (½ cup raw cashews soaked in hot water for 15 minutes, then blended until smooth with ¼ cup water). This creates a richer, more indulgent curd with a slightly different flavor. The texture will be equally silky.
- vegan butter → Coconut oil or refined neutral oil. Use the same amount of coconut oil for a cleaner flavor. Use 2 tablespoons (30 ml) of neutral oil (avocado, light olive, or vegetable) as it's less stable when melted into hot curd.
- fresh lemon juice → Bottled fresh lemon juice (no added sugar). If fresh lemons are unavailable, bottled juice works, though the flavor will be slightly less vibrant. Use the same amount.
