Mini Lemon Tarts With Snickerdoodle Cookie Crust

These gluten free Mini Lemon Tarts are pure perfection. Guess you could say they're simply the zest 🍋💫 Grab the recipe below! 😍

24 tarts


Ingredients

  • 1 package Julia’s TableⓇ Snickerdoodle Cookies

  • 2 tablespoons all purpose gluten free flour

  • Finely grated zest of 2 lemons, divided

  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

  • 1 tablespoon cold vegan butter

  • ½ teaspoon ground cinnamon

  • 2 tablespoons sugar

  • 1½ tablespoons cornstarch

  • 1 cup beverage-style unsweetened coconut milk

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon sanding sugar or large crystal for garnish


Directions:

  1. Preheat oven to 350℉.

  2. In a food processor, grind snickerdoodles to a fine crumb. Add flour, 1 tablespoon lemon zest, vanilla paste or extract, butter, and cinnamon. Pulse until combined.

  3. Spray a mini muffin tin with non-stick spray. Press 1 tablespoon of mixture into each muffin well, pressing firmly up sides. Bake 7-10 minutes. Let crusts cool in pan. Using a small offset spatula, remove crusts and transfer to a serving plate.

  4. In a medium saucepan, whisk together cornstarch and sugar. Slowly whisk in coconut milk. Bring mixture to a boil over medium heat, scraping bottom and sides of pan with a silicone spatula to prevent scorching. Cook until thickened. Take off heat and stir in lemon juice. Refrigerate until completely cool.

  5. Using a tablespoon, fill each tart with lemon pudding.

  6. In a small bowl, stir together remaining 1 tablespoon lemon zest and sanding sugar, Sprinkle each tart with sugar mixture and serve immediately or store in an airtight container for up to 3 days.


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