Pies & Tarts

Lemon Chocolate Almond Cookie Tartlets

I recently bought a fabulous cookbook called Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts by Fran Costigan. I went into Barnes & Noble ages ago and was eyeing the book for ages so I decided I would finally just go and buy the book. It was worth it, and I couldn’t believe how many recipes in the book I was amazed by. I want to eventually try and make all of them, but this weekend I wanted to give these Lemon Chocolate Ganache Almond Cookie Tartlets a try. 

These little beauties do take a while to make, but every minute spent doing it was a new learning experience and I’m glad I made them! The tart cream is very similar to my own cream recipe that I made for my Vanilla Rose Cardamon Filo Mille-Feuille, except these are obviously lemon flavored. I tweaked the original recipe slightly to accommodate for what I had on hand, which I think is great because I wasn’t going to buy agar when cornstarch is a perfectly fine substitute!

Make these for your friends and family and I swear they will think you bought them from a fancy French patisserie! Thank you to Fran Costigan for this lovely recipe.

Lemon Chocolate Ganache Almond Cookie Tartlets Lemon Chocolate Ganache Almond Cookie Tartlets Lemon Chocolate Ganache Almond Cookie Tartlets Lemon Chocolate Ganache Almond Cookie Tartlets Lemon Chocolate Ganache Almond Cookie Tartlets

Lemon Chocolate Almond Cookie Tartlets

Print Recipe
Serves: 6 Cooking Time: 2 hours


  • Lemon Ganache
  • 8 oz vegan dark chocolate
  • 2/3 cup non-dairy milk
  • 1 tbsp organic cane sugar
  • zest of 1 lemon
  • 1/8 tsp fine sea salt
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon flavoring
  • Almond Cookie Crust
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 3/4 cup almond meal
  • 1/4 cup extra-viring olive oil
  • 1/4 cup agave syrup
  • 1 1/2 tsp vanilla flavoring
  • 1/2 tsp almond flavoring
  • Lemon Cream
  • 1/2 cup + 1/3 cup unsweetened full-fat coconut milk
  • 1/2 cup organic cane sugar
  • 2 tbsp cornstarch
  • 2 tbsp arrowroot
  • 1.5 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 tsp vanilla flavoring
  • pinch of sea salt
  • pinch of turmeric
  • plump berries, almond for garnish



In a small saucepan, mix all of the lemon cream ingredients (except the garnish berries) and place over medium heat until brought to a boil. Make sure you are constantly whisking so that you do not get any clumps from the starch thickeners.


Once boiled, take off the heat and continue to whisk. You will notice the mixture getting thicker and thicker. You are looking for a thick pudding-like consistency. Cool to room temperature.


Pour 2-3 tbsp of the lemon ganache into the cooled almond cookie crusts. Spread evenly and place into the fridge for 15 minutes to slightly solidify.


Once the ganache has hardened slightly, spoon in 4 tbsp of the lemon ganache on top and evenly spread.


Garnish with plump berries, almond, and drizzle with melted chocolate if desired.


Lemon Ganache
Add the chocolate into a medium-size bowl. Prepare the milk by pouring it into a small saucepan with the cane sugar, lemon zest, and salt. Heat milk mixture over low heat until small bubbles form around the edges. Take off the heat, cover and allow to rest for 20 minutes so lemon zest can infuse the milk. Pour the hot milk onto the chocolate and cover with a small plate. Leave for 4 minutes. After 4 minutes, stir the milk and chocolate until completely smooth. Add the olive oil and lemon juice and whisk until fully incorporated. Cool at room temperature until ready to use for tarts.

Almond Cookie Crust
Add both flours, cinnamon, salt and almond meal into a medium bowl. Stir well to mix completely. In another bowl, mix the olive oil, agave syrup, vanilla and almond flavoring. Pour the wet ingredients into the dry ingredients and mix until you have a crumb-like consistency. The crust should be able to stick together when you pinch it between your fingers. Place into greased tartlet pans and press firmly to mold around the edges and bottom. Place into the fridge for 15 minutes while you pre-heat the oven to 375 f. After 15 minutes, place the tartlet crusts into the oven and immediately reduce the temperature to 350 f. Bake for 15-18 minutes until lightly brown. Cool for 5-10 minutes before removing the crusts out of the tartlet pans. You will want the crust to harden up before removing out of the pan or else it will fall apart if you do this too soon.

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