Preheat your oven to 180ºC (fan). In a mixing bowl, combine 250g of plain flour, zest from 1 medium lemon, and 50g of caster sugar. Cut in 200g of softened dairy-free butter until the mixture resembles coarse crumbs. Firmly press the dough into mini tartlet tins, prick the bases with a fork, and bake for 20 minutes or until golden brown. Allow them to cool briefly while you prepare the filling.

In a medium saucepan over medium heat, whisk together 250g of coconut cream, 160g of fresh lemon juice, 250g of caster sugar, 6 tablespoons of cornflour, and a pinch of turmeric. Stir continuously until the mixture thickens, about 5 minutes. Once thickened, quickly pour the luscious filling into the pre-baked crusts. Bake the filled tarts for an additional 10 minutes, then remove and let them cool completely.

After baking, allow your Mini Vegan Lemon Tarts to cool at room temperature for about 30 minutes. Once cooled, transfer them to the fridge to set for at least 6 hours.

When ready to serve, whip 220ml of dairy-free whipping cream until soft peaks form. Gently pipe the cream into flower shapes atop each mini tart, creating a whimsical presentation.

Once decorated, these beautiful tarts are ready to be shared! Serve your Mini Vegan Lemon Tarts chilled as a refreshing dessert.