Vegan Raspberry Curd Tarts (Printable View)
Delicate plant-based pastry shells filled with smooth, tangy raspberry filling for a stunning dessert.
# Ingredient List:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 1/4 cup coconut oil, solid
04 - 2 tablespoons maple syrup
05 - 1/4 teaspoon fine sea salt
06 - 2-3 tablespoons 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 tablespoons cornstarch
11 - 2 tablespoons fresh lemon juice
12 - 1/2 teaspoon vanilla extract
13 - Pinch of turmeric
→ Garnish
14 - Fresh raspberries
15 - Fresh mint leaves
16 - Powdered sugar
# How to Prepare:
01 - Preheat 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 2-3 tablespoons cold water, mixing until dough forms a cohesive ball.
03 - Press dough evenly into 6 mini tart pans, ensuring dough extends up the sides. Prick bottom of each shell with a fork to prevent air bubbles.
04 - Bake for 15-18 minutes until lightly golden. Remove from oven and let cool completely in pans.
05 - Combine raspberries and granulated sugar in a saucepan over medium heat. Cook, stirring frequently, for 5 minutes until raspberries completely break down.
06 - Press mixture through a fine mesh sieve to remove seeds, using a spatula to extract maximum liquid. Discard seeds.
07 - Return strained raspberry puree to saucepan. Whisk in coconut cream, lemon juice, cornstarch, vanilla extract, and turmeric. Cook over medium heat, whisking constantly for 4-5 minutes until mixture bubbles and thickens noticeably.
08 - Pour hot curd directly into cooled tart shells. Smooth tops with spatula. Refrigerate for minimum 2 hours until completely set.
09 - Top chilled tarts with fresh raspberries, mint leaves, and light dusting of powdered sugar. Serve cold.
# Expert Suggestions:
01 -
- The raspberry curd tastes like summer captured in a jar, tangy and impossibly smooth
- Nobody ever guesses these are completely dairy free and egg free
- They look fancy but come together in under an hour with mostly pantry staples
02 -
- Warm coconut oil makes the crust tough and greasy, so keep it chilled until the moment you need it
- The curd continues thickening as it cools, so do not overcook it or it will turn into jelly
- Tart pans with removable bottoms make serving infinitely easier
03 -
- Room temperature raspberries release their juices more quickly, helping the curd thicken faster
- If your curd develops lumps, press it through the sieve again after cooking for perfectly smooth results