Vegan Raspberry Curd Tarts (Print version)
Crisp plant-based crusts meet silky raspberry filling in these elegant summer tarts.
# What you'll 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 - Mint leaves
16 - Powdered sugar
# How to make it:
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 cohesive ball.
03 - Press dough evenly into 6 mini tart pans, pressing up the sides to create even edges. Prick the bottoms with a fork to prevent bubbling during baking.
04 - Bake tart shells for 15–18 minutes until lightly golden. Remove from oven and let cool completely before filling.
05 - Combine raspberries and sugar in a saucepan over medium heat. Cook, stirring frequently, until raspberries completely break down and release their juices, approximately 5 minutes.
06 - Press the raspberry mixture through a fine mesh sieve to remove all seeds, using the back of a spoon to extract as much liquid as possible.
07 - Return the strained raspberry puree to the saucepan. Whisk in coconut cream, lemon juice, cornstarch, vanilla, and turmeric. Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 4–5 minutes.
08 - Pour the warm curd into cooled tart shells. Smooth tops with an offset spatula. Refrigerate for at least 2 hours until completely set.
09 - Top each tart with fresh raspberries and mint leaves. Dust lightly with powdered sugar just before serving. Serve chilled.
# Expert suggestions:
01 -
- The curd sets into this impossibly smooth texture that feels luxurious on the tongue, like something youd order at a fancy pastry shop
- Fresh raspberries bring this incredible brightness that cuts through the richness, making each tart feel surprisingly light and refreshing
- These come together in under an hour but look like you spent all day in the kitchen, perfect for impressing without the stress
02 -
- The dough will feel quite soft and slightly sticky compared to traditional tart dough, but this is completely normal and results in a wonderfully tender crust
- Dont rush the straining step pressing firmly on the berries to extract every drop of liquid makes a huge difference in how much curd you end up with
- The curd continues to thicken as it cools, so when youre cooking it, stop when it looks slightly thinner than your desired final consistency
- Make sure your tart shells are completely cool before adding the filling, or the curd will melt and wont set properly
03 -
- Pat your raspberries completely dry with paper towels before cooking if they seem especially juicy from washing or being frozen, as excess water can affect how the cornstarch thickens
- For extra stability in hot weather, you can add 1 more teaspoon of cornstarch to the curd mixture before cooking
- The turmeric trick is a game changer for color, but beet powder works too if you want to avoid any potential flavor overlap