Vegan Raspberry Curd Tarts (Print Version)
Buttery plant-based shells meet tangy-sweet raspberry filling in these elegant mini tarts. Perfect for warm weather gatherings.
# What You 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 - Fresh mint leaves
16 - Powdered sugar
# How To Make:
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 cold water, mixing until dough forms a ball.
03 - Press dough evenly into 6 mini tart pans, pressing up the sides to create edges. Prick bottoms with a fork to prevent air bubbles.
04 - Bake tart shells for 15-18 minutes until lightly golden. Remove from oven and set aside to cool completely before filling.
05 - Combine raspberries and sugar in a saucepan over medium heat. Cook, stirring frequently, until raspberries completely break down, about 5 minutes.
06 - Pour raspberry mixture through a fine mesh sieve, pressing firmly with a spoon to extract all liquid while removing seeds. Return puree to saucepan.
07 - Whisk coconut cream, lemon juice, cornstarch, vanilla, and turmeric into raspberry puree. Cook over medium heat, whisking constantly, until mixture bubbles and thickens, about 4-5 minutes. Remove from heat.
08 - Pour warm curd into cooled tart shells, smoothing tops with a spatula. Refrigerate at least 2 hours until completely set and firm.
09 - Top with fresh raspberries and mint leaves. Dust with powdered sugar just before serving. Serve chilled.
# Expert Tips:
01 -
- The combination of bright raspberry and creamy coconut feels like sunshine on a spoon
- These come together faster than you'd think, but taste like something from a fancy bakery
- They're naturally gluten-free adaptable and no one will ever guess they're vegan
02 -
- The coconut oil must be solid when you make the crust—if it starts melting, pop the bowl in the freezer for 10 minutes
- Don't rush the straining step, those seeds will make the curd gritty instead of silky smooth
- The curd continues to thicken as it cools, so remove it from heat when it still looks slightly thinner than you want
03 -
- Room temperature coconut cream incorporates more smoothly into the hot raspberry puree
- A metal tart pan conducts heat better than ceramic for crisper shells