Vegan Raspberry Curd Tarts (Print Version)
Crisp plant-based crusts filled with smooth raspberry curd for an elegant summer dessert.
# What You'll 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
→ Garnish
14 - Fresh raspberries
15 - Fresh mint leaves
16 - Powdered sugar
# Directions:
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 2 tablespoons cold water, mixing until dough comes together. Add additional water if needed.
03 - Press dough evenly into 6 mini tart pans, pressing up the sides to form shells. Prick the bottoms 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 - Pour mixture through a fine mesh sieve, pressing firmly to extract all liquid while removing seeds.
07 - Return raspberry puree to saucepan. Whisk in coconut cream, lemon juice, cornstarch, vanilla, and turmeric.
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 completely set.
10 - Top with fresh raspberries, mint leaves, and dust with powdered sugar. Serve chilled.
# Expert Tips:
01 -
- The crust comes together in minutes without any rolling pin required, perfect for when you want impressive results without the fuss
- That raspberry curd is somehow both refreshing and indulgent, like eating sunshine captured in a spoon
02 -
- Let the tart shells cool completely before adding the curd, otherwise the filling will melt right through the crust
- The curd continues to thicken as it chills, so dont panic if it seems slightly loose when you first pour it in
03 -
- Room temperature coconut oil will make the crust greasy, so keep it solid and cold before mixing
- When straining the raspberries, press firmly with the back of a spoon to extract every bit of fruit and flavor