Spring Tartlets

Spring Tartlets Recipe

By Lena's Vegan Living

🔪Prep Time: 40 mins

👩‍🍳Cook Time: 15 mins



1 cup of almond flour

1 cup of quinoa flakes

½ cup of ground sunflower seeds

¼ cup of unrefined coconut oil melted above the steam in double boiler

¼ cup maple syrup

2 tsp pure vanilla extract

Pinch of Himalayan pink salt

Mix well


1/2 cup of macadamia nuts soaked for 6 hours and rinsed

¼ cup maple syrup

2 tsp pure vanilla powder

1 tbsp lemon juice

¼ cup coconut water from the can

Blend all above ingredients in a blender.

60 gr cacao butter melted above the steam, it will be about ¼ cup

¼ cup coconut oil melted above the steam in a double boiler

1 cup caned fat coconut cream

1/4 cup Swerve sweetener or sweetener of your choice

2 tsp green spirulina


1Preheat oven to 350F, (175C)

2Brush your tartlet pans with little bit of oil. By using mini-ice cream scoop fill each pan with two scoops.

3While wearing surgical gloves, lightly press down the centre with your thumbs and circle around creating smooth shape with groove in the middle. Repeat until all is done.

4Bake for 10 to 15minutes and let it cool down at least for 30minutes.

5Make the lemon curd. Please follow the recipe from LENON TARTS I made last year. It is attached bellow.

6Fill each tart and place into refrigerator overnight. Do not remove from the pans. I did and it was a mistake! Luckily, I was able to fix it, but few of them almost fell apart!

7To make the frosting, melt the coconut oil and the cacao butter together in the double boiler, above steam.

8In a large bowl, whisk the coconut cream and add the macadamia mixture.

9Whisk well and add the melted coconut oil and cacao butter. Whisk well again.

10Add spirulina and whisk again.

11Place the bowl in a larger bowl or kitchen sink with ice cold water with ice and continue whisking until the frosting thickens. But be careful, make sure it doesn’t get too hard. You can also do that in a refrigerator if you leave the door open. It takes only a couple minutes. This frosting is very sensitive, but it is one of the best.

12When ready, fill your piping bag, with half of the cream, because it will melt in your hand fast. Therefore, it’s better if you remove the melted cream and add fresh cream when you are halfway done. You also must fork fast.

13When done, place your tartlets into refrigerator. Remove from the pans and decorate before serving. The cream is completely hard when cold, so you can turn them upside down and knock on the bottom of the pan. The tart will come out. Or you can even buy pans with removable bottom, that way it’s even easier.

14They taste best when soft, therefore I recommend leaving them out of refrigerator for at least 20min before serving.

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