Vegan Raspberry Curd Tarts (Printable)
Delicate pastry shells filled with vibrant berry curd, 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 tablespoons maple syrup
05 - 1/4 teaspoon fine sea salt
06 - 2–3 tablespoons 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 tablespoons cornstarch
11 - 2 tablespoons fresh lemon juice
12 - 1/2 teaspoon vanilla extract
13 - Pinch of turmeric
→ Garnish
14 - Fresh raspberries
15 - Fresh mint leaves
16 - Powdered sugar for dusting
# Steps:
01 - Preheat the 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 comes together.
03 - Press dough evenly into 6 mini tart pans, pressing up the sides. Prick bases with a fork.
04 - Bake for 15–18 minutes until lightly golden. Set aside to cool completely.
05 - Combine raspberries and sugar in a saucepan over medium heat. Cook, stirring, until raspberries break down completely, about 5 minutes.
06 - Strain mixture through a fine sieve, pressing firmly to extract as much liquid as possible and remove seeds.
07 - Return raspberry puree to saucepan. Whisk in coconut cream, lemon juice, cornstarch, vanilla, and turmeric if using.
08 - Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 4–5 minutes. Remove from heat.
09 - Pour curd into cooled tart shells. Smooth tops and refrigerate for at least 2 hours until set.
10 - Garnish with fresh raspberries, mint leaves, and powdered sugar if desired. Serve chilled.
# Expert Advice:
01 -
- The coconut oil crust is incredibly forgiving and practically foolproof even if you are not confident with pastry
- That raspberry curd tastes like sunshine captured in a spoon and nobody will believe it is vegan
02 -
- The curd will continue thickening as it cools so do not panic if it looks slightly loose in the pan
- Room temperature coconut oil creates a sad soggy crust so keep it chilled until the moment you need it
03 -
- Chill your tart pans in the freezer for 10 minutes before baking if the dough feels too soft to handle
- Use a measuring cup with a spout to pour the curd neatly into the shells without making a mess