Vegan Raspberry Curd Tarts

The kitchen was already eighty degrees when I decided making pastry was a good idea. Sweat beaded on my forehead while I worked coconut oil into flour, my hands clumsy and rushed. These tarts came out anyway, bright and shocking pink against the golden crust, cooling on every available surface.

I brought these to a potluck last July, set them on a dessert table crowded with heavy chocolate cakes and cream pies. Within fifteen minutes, every single tart had disappeared. My friend Sarah texted me the next morning asking for the recipe, then made three batches for her dinner party that weekend.

Ingredients

• All-purpose flour: Provides the structure for the crust, creating that satisfying shortbread texture
• Almond flour: Adds subtle nutty sweetness and keeps the crust tender without needing butter
• Coconut oil: Must be solid and cold when you start, working into pea sized bits for flaky layers
• Maple syrup: Sweetens the crust naturally while helping it hold together
• Fresh or frozen raspberries: Frozen work perfectly here, just thaw them slightly first
• Coconut cream: Creates that luxurious custard texture without any dairy
• Cornstarch: The secret to getting the curd thick enough to hold its shape
• Fresh lemon juice: Cuts through the sweetness and makes the raspberry flavor sing
• Turmeric: Just a pinch deepens that gorgeous pink color without changing the taste

Instructions

Prepare your crust:

Preheat your oven to 350 degrees Fahrenheit. Whisk together the flours and salt in a large bowl, then cut in the solid coconut oil until everything looks crumbly and coarse. Drizzle in the maple syrup and cold water, mixing gently until the dough just comes together when pressed.

Shape and bake the shells:

Press the dough firmly into six mini tart pans, working it up the sides evenly. Prick the bottoms all over with a fork, then bake for fifteen to eighteen minutes until lightly golden. Let them cool completely before filling.

Make the raspberry base:

Combine raspberries and sugar in a saucepan over medium heat. Stir occasionally as the berries break down and release their juices, about five minutes.

Strain and thicken:

Press the mixture through a fine mesh sieve to catch all the seeds. Return the smooth puree to the pan and whisk in coconut cream, lemon juice, cornstarch, vanilla, and turmeric.

Cook until set:

Keep whisking over medium heat until the curd bubbles and thickens noticeably, about four or five minutes. It should coat the back of a spoon.

Assemble and chill:

Pour the warm curd into your cooled tart shells and smooth the tops. Refrigerate for at least two hours until completely set, then add fresh raspberries, mint, or a dusting of powdered sugar.

Save

These have become my default contribution to summer gatherings. There is something about that bright pink curd that makes people smile before they even take a bite.

Making These Gluten Free

I have tested this with a cup for cup gluten free flour blend and the texture remains remarkably similar. The crust may be slightly more fragile when warm, so let it cool completely before removing from the pans.

Working With Coconut Cream

Chill your can of coconut milk overnight, then scoop out the thick cream that rises to the top. This gives you the richest, most luxurious curd without any coconut flavor overpowering the berries.

Serving Suggestions

These tarts shine on their own but become truly special with thoughtful accompaniments. A chilled glass of dry rosé cuts through the richness, while sparkling water with a twist of lemon keeps things light and refreshing.

• Top with a dollop of coconut whipped cream for extra indulgence
• Arrange on a platter with edible flowers for a stunning presentation
• Best eaten the same day, though the crust will soften slightly overnight

Save

There is pure joy in cutting into that first tart and watching the vibrant pink curd hold its shape. Summer on a plate, no oven required.

Common Questions

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

Refrigerate for at least 2 hours until the curd sets completely. The filling firms up beautifully during chilling, making clean slices possible.

→ Can I make these ahead of time?

Yes, prepare up to 24 hours in advance. Store covered in the refrigerator—the crust stays crisp and the curd remains perfectly smooth.

→ What can I use instead of almond flour?

Substitute additional all-purpose flour for a nut-free version. The crust will still be tender and hold its shape well.

→ Is fresh turmeric necessary for color?

The turmeric is entirely optional. It enhances the pink hue but doesn't affect the bright raspberry flavor in any way.

→ Can I freeze these tarts?

Fresh tarts freeze beautifully for up to 1 month. Thaw overnight in the refrigerator for best texture and appearance.