Vegan Raspberry Curd Tarts

Last summer my neighbor brought over an abundance of fresh raspberries from her garden, and I found myself wondering what to do with all that ruby-red goodness before they spoiled. I'd always loved lemon curd but had never attempted a fruit-based version, especially one without eggs or dairy. That afternoon became a happy experiment in my tiny kitchen, stirring and testing until something magical happened in the saucepan.

I brought a batch to a dinner party where the host happened to be vegan, and watching her eyes light up when she realized she could actually eat dessert was the highlight of my night. These tarts have since become my go-to for summer gatherings, especially when I want something that feels special without turning on the oven for hours.

Ingredients

• All-purpose flour: The backbone of our tart shell, providing structure and that satisfying crisp bite we want in a good crust
• Almond flour: Adds a subtle nutty sweetness and makes the dough more tender and forgiving to work with
• Solid coconut oil: Creates flaky layers just like butter would, but keeps everything plant-based and dairy-free
• Maple syrup: A natural sweetener that complements the raspberries without overpowering their delicate flavor
• Fresh raspberries: The star of the show, choose the deepest red ones you can find for the most vibrant curd
• Coconut cream: Provides the rich, creamy base that makes the curd feel luxurious and decadent
• Cornstarch: The secret to getting that perfect thick, glossy texture without using any eggs
• Fresh lemon juice: Cuts through the sweetness and brightens the raspberry flavor beautifully
• Turmeric: Just a pinch enhances that gorgeous pink color without changing the taste at all

Instructions

Get your oven ready:

Preheat to 350°F and grab your tart pans, knowing that the smell of baking dough will soon fill your kitchen

Make the crust dough:

Whisk the flours and salt together, then work in that solid coconut oil until you see pea-sized crumbs form before drizzling in the maple syrup

Press and bake:

Press the dough firmly into your tart pans, prick the bottoms with a fork, and bake until they turn a lovely light golden color

Start the raspberry magic:

Combine berries and sugar in a saucepan over medium heat, stirring until they collapse into a brilliant red puree that smells incredible

Sieve out the seeds:

Push that warm raspberry mixture through a fine mesh sieve, taking your time to extract every drop of liquid while leaving the seeds behind

Thicken into curd:

Whisk the coconut cream, lemon juice, cornstarch, and vanilla into your raspberry puree, then cook until it bubbles and thickens beautifully

Fill and chill:

Pour the silky curd into your cooled shells and let them set in the fridge for at least two hours, though waiting is the hardest part

Pin it

My sister called me recently after making these for her daughter who had just discovered she was allergic to dairy. She said watching that little girl happily devour dessert while everyone else did too was the best feeling in the world. Sometimes food really is just love on a plate.

Making These Gluten-Free

I have tested this with several gluten-free flour blends, and the results are surprisingly good. The texture becomes slightly more crumbly but no less delicious, and nobody has ever noticed the difference when I have served them at gatherings.

Getting That Perfect Color

The turmeric trick is one I learned from a pastry chef who swore by it for naturally enhancing fruit colors. Without it, the curd can sometimes look a bit muted, especially if your raspberries are not perfectly ripe.

Serving Suggestions

These tarts are incredibly versatile and can dressed up or down depending on the occasion. I have served them at everything from casual weeknight dinners to fancy summer parties, and they always impress.

• Try serving with a chilled glass of dry rosé to complement the bright berry flavors
• A dollop of coconut whipped cream on top makes them even more indulgent for special occasions
• These are best eaten the same day but will keep in the fridge for up to two days if needed

Pin it

There is something joyful about cutting into these tarts and seeing that vibrant pink curd against the golden crust. Summer really does taste better in tart form.

Recipe Q&A

→ How long do these tarts need to chill before serving?

The filled tarts need at least 2 hours in the refrigerator to set properly. For the best texture and easiest serving, refrigerate for 3-4 hours until completely firm. You can make them a day ahead and keep chilled until ready to serve.

→ Can I make these gluten-free?

Yes, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The crust will still hold together beautifully and bake up crisp and golden. Keep the almond flour ratio the same for the best texture.

→ How should I store leftover tarts?

Store in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time but the flavor remains excellent. Avoid freezing as the texture of both crust and curd will be affected.

→ Can I use frozen raspberries instead of fresh?

Absolutely. Frozen raspberries work perfectly for the curd since you'll be cooking and straining them anyway. Thaw them first for easier cooking, or add a couple extra minutes to the breakdown step. No need to adjust the sugar.

→ Is there a substitute for almond flour?

You can omit the almond flour for nut-free tarts by increasing all-purpose flour to 1 ½ cups total. The crust will have a more traditional texture and slightly less nutty flavor, but will still be delicious and crisp.

→ What can I use instead of coconut cream?

Full-fat canned coconut milk works as a substitute, though the curd may be slightly less rich. Cashew cream or heavy plant-based cream alternatives can also work, but avoid thin milks as they won't provide the right silky consistency.