Vegan Raspberry Curd Tarts (Print)
Crisp plant-based crust meets silky-smooth raspberry filling for a refreshing summer dessert.
# What You’ll Need:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 1/4 cup solid coconut oil
04 - 2 tbsp maple syrup
05 - 1/4 tsp fine sea salt
06 - 2-3 tbsp cold water
→ Raspberry Curd
07 - 2 cups fresh or frozen raspberries
08 - 1/2 cup coconut cream
09 - 1/2 cup granulated sugar
10 - 2 tbsp cornstarch
11 - 2 tbsp fresh lemon juice
12 - 1/2 tsp vanilla extract
13 - Pinch of turmeric
→ Garnish
14 - Fresh raspberries
15 - Mint leaves
16 - Powdered sugar
# How To Make:
01 - Preheat the oven to 350°F.
02 - Combine all-purpose flour, almond flour, and salt in a bowl. Add solid coconut oil and mix until crumbly. Drizzle in maple syrup and cold water, mixing until dough comes together.
03 - Press dough evenly into 6 mini tart pans, pressing up the sides. Prick bases with a fork.
04 - Bake for 15-18 minutes until lightly golden. Set aside to cool completely.
05 - Combine raspberries and sugar in a saucepan over medium heat. Cook, stirring, until raspberries break down, about 5 minutes.
06 - Strain mixture through a fine sieve to remove seeds, pressing to extract as much liquid as possible.
07 - Return raspberry puree to saucepan. Whisk in coconut cream, lemon juice, cornstarch, vanilla, and turmeric if using.
08 - Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 4-5 minutes. Remove from heat.
09 - Pour curd into cooled tart shells. Smooth tops and refrigerate for at least 2 hours until set.
10 - Garnish with fresh raspberries, mint leaves, and powdered sugar if desired. Serve chilled.
# Expert Tips:
01 -
- The raspberry curd is impossibly silky and tastes like pure summer sunshine captured in a spoon
- These tarts look like you spent hours at a fancy pastry shop but come together in under an hour
- Nobody will believe these are completely plant-based when they taste that buttery crust
02 -
- The dough will feel crumbly and slightly dry before pressing into pans, but this is exactly right and will bake into a tender, crisp shell
- The curd must bubble for a full minute to activate the cornstarch properly, or you will end up with a runny filling that will not set
- These tarts really do need those full two hours of chilling time to slice cleanly, so plan ahead and do not rush this step
03 -
- Room temperature coconut oil will not work for the crust, so measure it while cold and solid
- If your curd seems too thick after cooking, whisk in a teaspoon of water to reach the perfect consistency
- Baking the shells a minute or two past golden brown gives you extra insurance against soggy bottoms