Healthy Vegan Lemon Tartlets – Easy, zesty and Scrumptious Recipe

These healthy vegan lemon tartlets are a perfect dessert that is made with wholesome ingredients. The delicious crust and tasty filling that bursts with tangy lemon flavor! It is the perfect dessert for spring or summer!

With Easter just around the corner, many of us will be looking for delicious and easy desserts to serve at our holiday gatherings. If you’re vegan or have vegan friends and family, you may be wondering how to create a dessert that’s both tasty and animal product-free. That’s where these vegan lemon tartlets come in!

Easy and healthy vegan lemon tartlets – perfect summer dessert!

As we are officially in spring I often prefer quick and easy dessert options that require minimal effort and time in the kitchen. These vegan lemon tartlets offer fresh, bright flavors, and in-season ingredients that just work so well together! The filling of these tartlets has a delicious creamy texture! And when you add the fresh juicy lemons you are in for the winner at springtime desserts in my books😁.

So, whether you’re a longtime vegan or simply looking to try something new, read on to discover how to make delicious vegan lemon tartlets that everyone will love.

Simple healthy ingredient

Made with wholesome ingredients and bursting with tangy lemon flavor, this recipe is sure to impress your friends or family and satisfy anyone’s sweet tooth. Plus, it’s easy to make and can be customized with your favorite fruit toppings. The filling is made with a combination of silken tofu, coconut cream, lemon juice, maple syrup, vanilla extract, turmeric powder, and salt, which creates a rich, creamy texture without any dairy. Adding a pinch of turmeric gives the filling a bright, sunny yellow color and a subtle, earthy flavor. The inspiration for using tofu in this vegan tart came actually from my family’s favorite dark chocolate orange cheesecake.

Special ingredient

There is a delicious twist to these healthy vegan lemon tartlets. Millet! I have tried many vegan dessert recipes using this grain and I love all of them. Millet has a unique, slightly nutty texture that adds depth and complexity to your tart filling. When blended with silken tofu and coconut cream, millet creates this smooth, creamy texture that goes nicely with the tangy lemon flavor.

This is also great to use up any leftover cooked millet you have hanging around in the fridge!

All the ingredients you need

Crust

almonds – you can use any other nut you prefer or have on hand

oats – you can use quinoa flakes or buckwheat groats. Just blend them in the blender to flour consistency.

olive oil – you can use any other oil with the same ratio. You can also use nut butter if you want. Use 1/4 to 1/2 cups of nut butter instead of the 1/4 cup of olive oil in this recipe, and adjust the amount of maple syrup or other sweeteners to balance out the flavors. Keep in mind that different oils and butter have different textures and melting points, so the texture of your crust may vary slightly depending on which substitute you use.

maple syrup – you can use agave nectar or brown rice syrup.

Filling

cooked millet – I would not substitute this as it is an important texture ingredient.

tofu – I used silken tofu and that is what I would highly recommend. Silken tofu is almost essential for creating a creamy, smooth filling. Regular tofu may be too grainy or firm and won’t blend as easily. So, make sure to use silken tofu for the best results.

coconut cream – use a delicious full-fat coconut cream for that lush creamy rich texture!

maple syrup – same as with the crust you can use agave nectar or brown rice syrup.

lemon juice and lemon zest – fresh juicy lemons here!

tumeric – just a pinch for that beautiful shiny yellow color, but that is optional.

These simple healthy vegan lemon tartlets are

Delicious

Fresh!

Tangy!

Healthy

Refreshing

Plant-based

Dairy-free

Easy

Tips for making your healthy vegan lemon tartlets with a tofu and millet filling:

Don’t rush with putting the filling in. Make sure your tart crust is completely cooled before adding the filling to prevent it from becoming soggy.

Don’t overbake them: Keep an eye on the tart while it’s baking to avoid overbaking. The filling should be set but still slightly jiggly in the center when you take it out of the oven.

Let the tart chill before serving. Let it cool at room temperature first, then chill it in the refrigerator for at least an hour before serving. This will help the filling set and make it easier to slice and serve.

Other recipes you might want to try

Dark chocolate cheesecake

Lemon tart

Nutty pear calzone

Give this healthy vegan lemon tartlets a try and let me know what you think in the comments!

You can download a free recipe card below and take it with you to the shop to make sure you have all the ingredients to make this recipe!

If you try this recipe for Vegan lemon tartlets, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronounced and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

Vegan Lemon Tartlets

longhanna

The delicious crust and tasty filling that burst with tangy lemon flavor! It is definitely the perfect dessert for spring or summer!

5 from 46 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack, sweet

Servings 3 people

Equipment

• food processor

Ingredients

  

1x2x3x

crust

• 1 cup of almond flour
• ½ cup rolled oats
• ¼ cup olive oil
• 2 tbsp maple syrup
• ¼ tsp salt

filling

• ½ cup cooked millet
• 7 oz silken tofu
• ¼ cup coconut cream
• ¼ cup maple syrup
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanila extract
• 1 tsp turmeric
• ¼ tsp salt

Instructions

 

crust

• Preaheat your oven to 350℉ (176℃)
• In a food processor ,grind the rolled oats until they become a fine flour.
• Add your almond flour, olive oil, maple syrup and salt.
• Blend until you get the crumby texture.
• Take it out and press into 3 5-inch tart pans, using fingers or spatula to smooth it out and create even thicknes crust.
• Bake the crust for around 12 minutes. It will start turning brown ans smell fragnant. While the crust is cooking prepare the filling!
• Remove the crust from the oven and let it cool down completelly.

Filling

• In a food processor andd the cooked millet until it forms fine, crumbly texture
• Add the silken tofu, coconut cream, maple syrup, lemon juice and zest, vanila extract, turmeric powder if using and salt.
• Blend all till you have smooth and creamy texture.
• Pout the filling into you pre-baked tartlets crust and smooth it out with spatula.
• Bake them for around 25 minutes or untillyou can see the the filling is set.
• Remove them from the oven and let it cool to room temperature.
• Once your tartlets are cooled, put it in the fridge to chill for at least 1 hour before serving.
• ENJOY!

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