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Vegan Raspberry Curd Tarts

Vegan Raspberry Curd Tarts: A Refreshing Summer Delight

Delight in these Vegan Raspberry Curd Tarts, a refreshing summer dessert bursting with flavor and accommodating various diets.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 tarts
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Ground Almonds Can be substituted with store-bought ground almonds.
  • 1 cup Oat Flour Easily made by pulverizing oats in a blender.
  • 1/4 cup Cornflour (Cornstarch) Alternatives include tapioca starch or arrowroot powder.
  • 1/4 cup Maple Syrup Can substitute with icing sugar mixed with a small amount of water.
  • 1/4 cup Coconut Oil Melted vegan butter works well too.
For the Raspberry Curd
  • 2 cups Raspberries Fresh berries are ideal, but frozen work perfectly.
  • 1/2 cup Aquafaba Liquid from cooked or canned chickpeas.
  • 1 tablespoon Xanthan Gum Recommended for better meringue consistency.
  • 1/2 cup Powdered Sugar Can replace with coconut sugar for a different flavor.
Optional Meringue Topping
  • 1/2 cup Aquafaba Ensure all equipment is grease-free for stable peaks.
  • 1/4 cup Powdered Sugar Adjust the amount based on your taste preference.

Equipment

  • mixing bowl
  • baking sheet
  • saucepan
  • blender
  • spatula

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine ground almonds, oat flour, and cornflour. Mix in maple syrup and melted coconut oil until a uniform dough forms. Press into tart cases and poke holes for even baking.
  2. Preheat oven to 350°F (175°C). Bake crusts for 15-20 minutes until lightly golden. Cool completely.
  3. In a saucepan, thaw raspberries over low heat. Press them through a sieve to obtain purée. Blend raspberry purée with soaked cashews, maple syrup, cornflour, and coconut oil until smooth.
  4. Pour raspberry curd into pre-baked tart crusts, leaving a slight rim. Smooth surface and refrigerate for at least 4 hours.
  5. Whip aquafaba in a clean bowl until soft peaks form, then gradually add powdered sugar until firm and glossy.
  6. Pipe or spoon meringue onto tarts and toast lightly under a broiler until golden. Allow to cool before serving.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 20mgCalcium: 5mgIron: 5mg

Notes

Store tarts in airtight container in fridge for up to 3 days; can freeze for longer storage. Thaw in refrigerator overnight before enjoying.

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