Vegan Raspberry Curd Tarts

The first time I made these, it was a sweltering July afternoon and my kitchen smelled like sunshine and berries. I'd been experimenting with vegan baking for months, but something about combining the tartness of fresh raspberries with that rich coconut cream felt like pure alchemy. My roommate wandered in, drawn by the scent, and we ended up eating them straight from the fridge with our fingers while the shells were still slightly warm. Sometimes the simplest desserts become the ones you crave most.

Last summer I made these for my sister's birthday dinner, and my niece, who claims to hate desserts that are 'too sweet,' kept sneaking back to the fridge for 'just one more bite.' We sat on the back porch watching the fireflies come out, and there was something perfect about how the tart's brightness cut through the humidity. That's when I knew this recipe was a keeper—it makes people pause and really savor something.

Ingredients

• All-purpose flour and almond flour: The blend creates a tender crumb while the almond flour adds this subtle nutty warmth that makes the crust feel special
• Solid coconut oil: Keep it chilled and work quickly—this creates those flaky layers you want in a good tart shell
• Maple syrup: Just enough sweetness to balance the crust without making it cloying
• Fresh or frozen raspberries: Frozen work beautifully here, but in season fresh berries make the curd sing
• Coconut cream: This is what gives the curd that luxurious, velvety texture that rivals traditional egg-based versions
• Cornstarch: The magic thickener that transforms everything into a silky, spreadable consistency
• Fresh lemon juice: Don't skip this—it brightens the raspberry flavor and cuts through the richness
• Turmeric: Just a pinch gives the curd that gorgeous pink-orange glow without changing the taste

Instructions

Preheat and prep your workspace:

Set your oven to 350°F and get your tart pans ready—having everything measured out makes this process feel effortless and calm

Build the crust dough:

Whisk the flours and salt together, then cut in that solid coconut oil until it looks like sandy crumbs. Drizzle in the maple syrup and just enough cold water to bring it together into a dough that holds its shape when you squeeze it

Shape and bake the shells:

Press the dough firmly into your tart pans, making sure to get it up the sides evenly. Prick those bottoms with a fork and bake for 15 to 18 minutes until you see just a hint of golden

Cook down the raspberries:

Combine berries and sugar in a saucepan over medium heat, stirring until everything breaks down into this gorgeous, fragrant mash

Strain for silky smooth curd:

Press that raspberry mixture through a fine sieve, really working it to extract every bit of liquid—this step is what makes the final texture so refined

Thicken into curd:

Return the puree to the pan and whisk in the coconut cream, lemon juice, cornstarch, vanilla, and turmeric. Keep whisking over medium heat until it bubbles and thickens into something luscious and coat-your-spoon consistency

Chill and set:

Pour that beautiful curd into your cooled shells and refrigerate for at least 2 hours—the patience pays off when you slice into something perfectly set

Save

I've learned that these tarts taste even better the next day, after the flavors have had time to get acquainted in the fridge. Something about that chilling time transforms the texture into something almost custard-like.

Making Them Your Own

Sometimes I swap blackberries when raspberries feel too precious, or use blood orange juice instead of lemon for a deeper, warmer flavor profile. The beauty of this recipe is how forgiving it is once you understand the ratios.

Serving Moments

These tarts shine brightest when served chilled, maybe with a glass of something cold and crisp. I love how they look arranged on a platter with fresh raspberries scattered around—like little jewels catching the light.

Storage and Timing

You can make the shells up to two days ahead and keep them in an airtight container. The curd also keeps beautifully in the fridge for about five days, though it rarely lasts that long in my house.

• Assemble no more than 24 hours before serving for the best texture
• If your curd looks too thick after chilling, whisk in a teaspoon of coconut cream
• These freeze surprisingly well—just thaw them in the fridge overnight

Save

There's something deeply satisfying about pulling these from the fridge, seeing that gorgeous pink curd glistening in the light, and knowing you made something this beautiful entirely from plants.

Recipe Q&A

→ Can I make these tarts gluten-free?

Yes, simply replace the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture remains beautifully crisp and the flavor unchanged.

→ How long do these need to chill before serving?

The filled tarts require at least 2 hours in the refrigerator for the curd to set properly. They can be made up to a day ahead and stored covered.

→ What can I use instead of almond flour?

For nut-free versions, increase all-purpose flour by 1/4 cup to compensate. The crust will still hold its shape, though you'll lose the subtle nutty undertones.

→ Can I use frozen raspberries?

Fresh or frozen raspberries both work perfectly. If using frozen, there's no need to thaw first—just cook them down as directed, adjusting cooking time slightly if needed.

→ Why add turmeric to the curd?

A pinch of turmeric enhances the vibrant pink-red color naturally without affecting the flavor profile. This optional ingredient gives the curd a more jewel-like appearance.

→ How should I store leftovers?

Keep tarts refrigerated in an airtight container for up to 3 days. The crust may soften slightly over time but the flavors remain delicious.