Vegan Raspberry Curd Tarts (Print Version)
Crisp plant-based shells filled with smooth raspberry curd for a refreshing summer dessert.
# What You Need:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 1/4 cup coconut oil, solid
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 for color
→ Garnish
14 - Fresh raspberries
15 - Mint leaves
16 - Powdered sugar
# How to Prepare:
01 - Preheat the oven to 350°F.
02 - In a bowl, combine all-purpose flour, almond flour, and salt. 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, pressing up the sides. Prick the bases with a fork.
04 - Bake tart shells for 15-18 minutes, until lightly golden. Set aside to cool completely.
05 - Combine raspberries and sugar in a small saucepan over medium heat. Cook, stirring, until raspberries break down for about 5 minutes.
06 - Strain the mixture through a fine sieve to remove seeds, pressing 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.
08 - Cook over medium heat, whisking constantly, until the mixture thickens and bubbles for about 4-5 minutes. Remove from heat.
09 - Pour the curd into the cooled tart shells. Smooth the tops and refrigerate for at least 2 hours, or until set.
10 - Garnish with fresh raspberries, mint leaves, and a dusting of powdered sugar if desired. Serve chilled.
# Expert Advice:
01 -
- The coconut cream creates an unbelievably silky texture that rivals traditional custard
- These tarts come together in under an hour but taste like you spent all afternoon in the kitchen
- The vibrant pink color is completely natural thanks to those beautiful raspberries
02 -
- The dough can get sticky if your kitchen is warm, so work quickly and keep extra flour handy
- Your curd might look thin while cooking but will thicken beautifully as it cools
- These tarts need at least 2 hours in the fridge to set properly, so plan ahead
03 -
- Room temperature coconut cream whisks in more smoothly than cold straight from the fridge
- If your curd develops any lumps, press it through the sieve one more time after cooking