Vegan Raspberry Curd Tarts

The first time I made these curd tarts, I accidentally used frozen raspberries that were still slightly icy, which turned the texture into something unexpectedly creamy and dense. My neighbor Sarah tasted one and immediately demanded the recipe, claiming it reminded her of the raspberry tarts her grandmother used to make in Provence. That afternoon we sat on my porch with three tarts between us, letting the summer breeze carry away our afternoon plans, and I realized these little gems deserved to be in my regular rotation.

Last summer I brought these to a small dinner party, and the host literally gasped when she bit into one. She kept asking what made them so creamy without any dairy, and I had to explain three times that it was just coconut cream working its magic. By the end of the evening, everyone had abandoned the main course to cluster around the dessert platter, forks in hand, debating whether they could get away with seconds.

Ingredients

• All-purpose flour: The foundation for a tender crust that holds up beautifully to the creamy filling
• Almond flour: Adds a subtle nuttiness that pairs perfectly with raspberries, though you can skip it for nut-free versions
• Solid coconut oil: Creates that classic buttery texture without any dairy, and it firms up perfectly when chilled
• Maple syrup: Just enough natural sweetness to balance the tart crust without making it cloying
• Fresh or frozen raspberries: Frozen work perfectly fine here, but fresh give you those gorgeous ruby flecks in the finished curd
• Coconut cream: The secret weapon that makes the curd impossibly silky and rich without any dairy
• Fresh lemon juice: Brightens everything and helps the cornstarch do its thickening magic
• Cornstarch: Transforms the raspberry mixture into a proper curd that holds its shape beautifully
• Vanilla extract: Rounds out the sharp fruit notes and makes everything taste like a proper dessert

Instructions

Prepare your tart shells:

Preheat your oven to 350°F and grab six mini tart pans or one standard 9-inch pan. Mix the flours and salt together, then work in the solid coconut oil until everything looks like sandy crumbs. Drizzle in the maple syrup and just enough cold water to make the dough hold together when you squeeze it.

Shape and bake:

Press the dough firmly into your tart pans, coming up the sides to create those classic tart edges. Prick the bottoms all over with a fork and bake for 15 to 18 minutes until theyre lightly golden. Let them cool completely while you make the curd.

Cook down the berries:

Combine the raspberries and sugar in a small saucepan over medium heat. Stir constantly as the berries break down and release their juices, about 5 minutes. The mixture will smell absolutely incredible at this stage.

Strain and return:

Press the raspberry mixture through a fine mesh sieve, really working it to extract every drop of that precious liquid. Pour the strained puree back into your saucepan.

Thicken into curd:

Whisk in the coconut cream, lemon juice, cornstarch, vanilla, and turmeric if you want that extra vibrant color. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens enough to coat the back of a spoon, about 4 to 5 minutes.

Fill and chill:

Pour that gorgeous pink curd into your cooled tart shells and smooth the tops. Refrigerate for at least 2 hours until completely set and firm. The hardest part is waiting.

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My friend Kate brought these to a picnic last month, and honestly, people were more excited about them than the elaborate cake someone else made. Theres something about that bright pink curd against the golden crust that makes people gravitate toward them immediately. Later that evening, Kate texted me that her daughter had already requested them for her birthday instead of cake.

Making Them Gluten-Free

Swap the all-purpose flour for a gluten-free blend designed for baking, and everything else stays exactly the same. The texture might be slightly more delicate, so handle the pressed dough gently before baking. I keep a stash of these in my freezer for impromptu dinner parties.

Perfecting The Curd Color

That pinch of turmeric is entirely optional but makes such a difference in photographs and presentation. If youre using pale winter raspberries, the turmeric gives the curd that vibrant jewel tone that makes these tarts irresistible. Just dont add more than called for or youll taste it.

Storage And Serving

These keep beautifully in the refrigerator for up to three days, though they rarely last that long in my house. The crust softens slightly after the first day but still holds together perfectly. Serve them chilled with fresh raspberries on top and maybe a mint leaf if youre feeling fancy.

• Make the tart shells a day ahead and store them in an airtight container
• The curd can also be made ahead and kept refrigerated for up to a week
• Let the tarts sit at room temperature for 10 minutes before serving for the best texture

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These tarts have become my go-to for summer gatherings, and I love watching peoples faces light up when they take that first bite. Something about that bright, creamy curd feels like a celebration on a plate.

Your Recipe Questions

→ How long do these tarts need to chill before serving?

The tarts require at least 2 hours of refrigeration for the curd to set properly. For the best texture and cleanest slices, chill for 3-4 hours or until completely firm.

→ Can I use frozen raspberries instead of fresh?

Absolutely. Frozen raspberries work beautifully for the curd—just cook them a bit longer to break down completely. Thawing first isn't necessary since they'll be heated and strained anyway.

→ What can I substitute for almond flour?

For nut-free tarts, simply increase the all-purpose flour by 1/4 cup. The texture will remain crisp and tender, though you'll lose the subtle nutty flavor that almond flour provides.

→ How should I store these tarts?

Store in the refrigerator for up to 3 days, covered loosely. The crust stays crisp and the curd remains perfectly set. Avoid freezing as the texture of both components can become compromised.

→ Can I make these gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend. The rest of the ingredients are naturally gluten-free, making this an easy adaptation for dietary needs.

→ Why add turmeric to the raspberry curd?

A pinch of turmeric enhances the natural pink-red color of the raspberries without altering the flavor. It's completely optional—the curd will still be delicious without it, just slightly paler.