Vegan Raspberry Curd Tarts (Printable)
Delicate pastry shells brimming with tangy-sweet raspberry curd, perfect for summer entertaining or afternoon tea.
# What You Need:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour (150 g)
02 - 1/4 cup almond flour (30 g)
03 - 1/4 cup solid coconut oil (55 g)
04 - 2 tablespoons maple syrup (30 ml)
05 - 1/4 teaspoon fine sea salt
06 - 2-3 tablespoons cold water
→ Raspberry Curd
07 - 2 cups fresh or frozen raspberries (250 g)
08 - 1/2 cup coconut cream (120 ml)
09 - 1/2 cup granulated sugar (100 g)
10 - 2 tablespoons cornstarch (15 g)
11 - 2 tablespoons fresh lemon juice (30 ml)
12 - 1/2 teaspoon vanilla extract
13 - Pinch of turmeric for color (optional)
→ Garnish
14 - Fresh raspberries
15 - Fresh mint leaves
16 - Powdered sugar for dusting
# Steps:
01 - Preheat the oven to 350°F (175°C).
02 - Combine all-purpose flour, almond flour, and salt in a mixing bowl. Add solid coconut oil and mix until crumbly. Drizzle in maple syrup and cold water, mixing until the dough comes together.
03 - Press the dough evenly into 6 mini tart pans or one 9-inch tart pan, pressing up the sides. Prick the bases with a fork to prevent bubbling.
04 - Bake tart shells for 15-18 minutes until lightly golden. Set aside to cool completely before filling.
05 - Combine raspberries and sugar in a small saucepan over medium heat. Cook, stirring constantly, until raspberries break down completely, about 5 minutes.
06 - Pour the mixture through a fine mesh sieve to remove seeds, pressing firmly with a spatula to extract as much liquid as possible.
07 - Return the raspberry puree to the saucepan. Whisk in coconut cream, lemon juice, cornstarch, vanilla, and turmeric if using.
08 - Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 4-5 minutes. Remove from heat immediately.
09 - Pour the curd into the cooled tart shells. Smooth the tops with a spatula and refrigerate for at least 2 hours or until completely set.
10 - Top with fresh raspberries, mint leaves, and a dusting of powdered sugar if desired. Serve chilled.
# Expert Advice:
01 -
- The curd sets up firm enough to slice but melts on your tongue like something much more indulgent than its plant-based ingredients suggest
- You get all the buttery tart satisfaction without actually touching any butter or eggs, which still feels like a tiny kitchen miracle every time I serve them
02 -
- Coconut oil temperature matters profoundly, if your kitchen is hot, chill the dough for 15 minutes before pressing into pans or youll have a sticky mess on your hands
- The curd continues thickening as it cools, so dont panic if it looks slightly loose in the saucepan
03 -
- Chill your tart pans before pressing the dough, it helps the coconut oil stay firm and makes releasing the finished tarts infinitely easier
- Strain the curd twice if youre particular about texture, though honestly once is usually enough for perfectly smooth results