Lemon Curd Tarts (Vegan) (Edit recipe)

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These cute little lemon tarts are the perfect treat for the lemon lover in your life. The lovely shortbread crust has a hint of lemon zest, the lemon curd hits the right balance of tart and sweet, and the whipped cream is just sweet enough with a hint of lemon curd flavor. The perfect single serve, dairy and egg-free summer dessert.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 4

Ingredients

Shortbread Crust

1.25 cups All Purpose Flour, (150 grams)
.25 cup Coconut Sugar
7.5 Tbsp Plant-Based Butter, -cubed and room temperature (106 grams)
1 Tbsp Lemon Zest

Lemon Curd

6 Tbsp Oat Milk, Organic, (or plant-based milk of your choice)
.5 cup Lemon Juice
2.5 Tbsp Cornstarch
.75 cup Cane Sugar
1 Tbsp Lemon Zest

Whipped Cream

.5 cup Dairy-Free Whipping Cream, -cold
2 Tbsp Powdered Sugar
2 Tbsp Lemon Curd
.125 tsp Cream of Tartar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Lemon Curd
To a medium pot add all the ingredients (lemon juice, lemon zest, cane sugar, cornstarch and milk). Whisk well to incorporate all the ingredients. Heat the mixture over medium/medium low heat until it starts slightly bubbling and thickens. This took about 10 minutes. The consistency was just thick enough to cling to a spoon. Pour the curd into a heat safe container and set aside to cool to room temperature. If making the curd ahead of time, store in the refrigerator until you are ready to use it.
(Side note: be careful with the cook time, I added more cornstarch in this recipe because I wanted a thicker curd, it can easily be on the heat for too long and become too thick.)
Shortbread Crust
The tart tins I used are 4 inches across the top, 3-inch bottoms and 1.25 inches tall and have removeable bottoms. Any tin will be fine, make adjustments as needed for your particular tins.
In a medium bowl add the flour, lemon zest and sugar; whisk to combine. Add the room temperature butter and cut it in until a sandy consistency is achieved. I used a pastry cutter to do this. You can also do this with your hands, a couple of knives or a food processor. Once a sandy consistency is reached, bring the dough together with your hands and form it into a disk, wrap it in plastic wrap and place it in the fridge for an hour.
Preheat the oven to 350F and grease your tart tins. Remove the dough from the refrigerator and divide it into 2 equal pieces. Take one of the pieces and roll it out to about 1/8 of an inch thickness. Cut out 2 3-inch rounds for the bottom of 2 of the tins. (if your tins are a different size, cut out the appropriate size for your tin). Use the rest of the dough to cut strips to line the edges of the 2 tins. Repeat these steps with the other half of the dough. You should end up with 4 tarts. Poke the bottoms of the tarts with a fork, place them in the oven and bake for 20 minutes. Once out of the oven, let them cool and then remove them from the tins.
Whipped Cream
To the bowl of a stand mixer add the heavy cream and cream of tartar and whip on high with a balloon whisk attachment for 2 minutes. Make sure the heavy cream is cold (straight from the refrigerator). Add the powdered sugar and whip on high for another 2 minutes. Add the lemon curd and whip on high for another 30 seconds to a minute. We want it to be stiff enough to hold its shape.
To Assemble
To each tart crust add 3 tablespoons of lemon curd. To the top of the curd add the whipped cream. I dolloped about 3 spoonfuls of the whip cream on each tart. For a final look, a little lemon zest can be sprinkled on top of the whipped cream. The crust and curd can be made ahead of time, I suggest making the whipped cream same day. I suggest assembling the tarts same day and keeping them in the refrigerator until you are ready to serve them.
Side note: I had just enough lemon curd for the 4 tarts and what was used in the whipped cream, and I had just enough whipped cream for the 4 tarts.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	692
Fat:	29 g
Carbohydrates:	97 g
Protein:	5 g
Cholesterol:	2 g
Sodium:	141 mg
Fiber:	1 g
Sugars:	53 g
Sugar Alcohol:	0 g
Calculated per serving.