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Vegan & Gluten-Free Mini Lemon Tarts

Pinch me because I think I may have died and gone to dessert heaven. These Vegan & Gluten-Free Mini Lemon Tarts are SO flavorful, just a little tart from the lemon, and perfectly sweet. They contain zero refined sugar because they’re sweetened with a bit of maple syrup. I love making these mini lemon tarts when I have guests over because they’re the perfect little handheld treat. My whole family loves them, and I’d be willing to bet that yours will too.

Ingredients

Crust
1 3/4 cups almond flour
1/4 cup gluten free flour
1/4 cup maple syrup
5 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
Pinch of sea salt

Lemon Filling
Zest of 2 lemons
4 lemons, juiced
1/4 cup + 2 tablespoons water
3 tablespoons cornstarch
3/4 cup monk fruit sugar
1/4 cup coconut oil
1/4 cup almond milk
Pinch of dried turmeric (about half of 1/8 teaspoon)
Pinch of sea salt

Directions

Preheat the oven to 350°F. Oil 12 small 3-inch tart tins, or use a small muffin pan lined with muffin liners. Mix the flours and sea salt in a medium sized bowl. Next add the coconut oil, maple syrup and vanilla and stir until combined.

Take about 2 tablespoons of dough and using your thumb press the dough evenly into the tart shells, about 1/2 inch thick.

Bake for 7-8 minutes checking to make sure they don’t overbake. 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. Once the tarts come to room temperature gently remove them from the tins and place on a lined baking sheet and set aside.

Add water, lemon zest, lemon juice, sugar and cornstarch to a medium saucepan over medium heat, and whisk until smooth. Keep on the heat and whisk periodically until it starts to bubble and thicken (about 8-12 minutes).

Once it has thickened turn off the heat and add the turmeric, sea salt, coconut oil, and almond milk and whisk until incorporated.

With a fine mesh strainer strain the hot lemon filling into a bowl, and use a spoon to ladle the filling into the tart shells ,filling them right up to the top. Carefully transfer the tarts into the fridge and let them cool for 3-4 hours until firm. The tarts will last for 3-4 days covered in the fridge, and any leftover filling will last up to 5 days in the fridge. Enjoy!

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