These adorable mini lemon pecan tarts have a three-ingredient pecan crumb crust and are topped with a light lemon filling and fresh summer berries. They’re ready to shine as an afternoon treat or for your next gathering.
The recipe is naturally gluten-free, but we’ve also adapted it to be dairy-free. The original recipe calls for lemon curd, but most store-bought jars and recipes contain dairy (butter). So we use this wonderful dairy-free lemon filling recipe, which substitutes easily for lemon curd.
If you prefer store-bought, we discovered that Gale’s Lemon Curd is made without dairy. Or you could opt for Duncan Hines Comstock Original Lemon Filling or Wilderness Lemon Creme Filling. All varieties do contain eggs. If you confuse eggs with dairy, you’re not alone. Read this post: Are Eggs Dairy?
This recipe with photo was shared with us by AmericanPecan.com.
Special Diet Notes: Mini Lemon Pecan Tarts
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, optionally soy-free, and vegetarian.
- 2 cups pecan pieces or halves
- ¼ cup dairy-free buttery spread, melted
- 2 tablespoons sugar
- ½ cup dairy-free lemon filling
- ½ cup blueberries or raspberries
- Powdered sugar, for dusting (optional)
- Preheat your oven to 350ºF and line 24 mini muffin cups with paper liners.
- In a food processor, blend the pecans, buttery spread, and sugar until the mixture forms coarse dough.
- Scoop about 2 teaspoons of the pecan mixture into each muffin tin. Use a spoon or your fingers to evenly press the mixture into the bottom and up the sides of each muffin cup.
- Bake for 12 minutes, or until the crusts are golden brown. Let the crusts cool completely before removing them from the pan.
- Spoon 1 teaspoon lemon filling into each crust. Top each mini tart with one raspberry or three small blueberries. Dust with powdered sugar, if desired.