Name: Vegan Raspberry Curd Tarts: Easy, Refreshing Summer Delights Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 4 h 50 min
Cuisine: Vegan
Ingredients: 1 cup ground almonds; 1 cup oat flour; 1/4 cup cornflour (cornstarch); 1/4 cup maple syrup (or substitute with icing sugar mixed with a small amount of water); 1/2 cup coconut oil, melted (or melted vegan butter); 2 cups raspberries (fresh or frozen); 1/2 cup aquafaba (liquid from cooked or canned chickpeas); 1/4 teaspoon xanthan gum; Maple syrup (amount about 1/4 cup estimated to sweeten the curd); 1/4 cup cornflour (used to thicken the curd); Melted coconut oil (about 2 tablespoons to incorporate in the curd); Drained cashews (estimated 1/4 cup for blending smooth); 1/2 cup aquafaba; 1/4 cup powdered sugar (or substitute coconut sugar)

Instructions

Step 1: Prepare the crust by mixing ground almonds, oat flour, cornflour, and maple syrup in a bowl. Stir in melted coconut oil until a uniform dough forms. Press the dough evenly into tart cases and poke holes in the base with a skewer.

Step 2: Preheat the oven to 350°F (175°C). Bake the tart crusts for 15-20 minutes or until lightly golden. Allow them to cool completely while you prepare the raspberry curd.

Step 3: Gently warm the raspberries and press them through a sieve to remove seeds. Blend the raspberry puree with drained cashews until smooth. Transfer this mixture to a pot and add maple syrup, cornflour, and melted coconut oil. Stir continuously over low heat until thickened and well combined.

Step 4: Pour the raspberry curd into the cooled tart shells. Refrigerate the filled tarts for at least 4 hours or overnight to allow the curd to set fully.

Step 5 (optional): To make the meringue topping, whip aquafaba until soft peaks form. Gradually add powdered sugar while whipping until stiff peaks develop. Spoon or pipe the meringue onto the chilled tarts and toast gently with a chef’s torch or under a grill until golden.

Tips & Variations

Use frozen raspberries if fresh are unavailable; just thaw before using.

Substitute tapioca starch or arrowroot powder for cornflour if preferred.

Melted vegan butter can be used instead of coconut oil for a different crust flavor.

Ensure all equipment is clean and dry when whipping aquafaba for best meringue results.

For a sweeter curd, adjust the maple syrup quantity to taste.

Storage

Store the tarts covered in the refrigerator for up to 3 days. The curd keeps well chilled, but the meringue topping is best added fresh before serving to maintain its texture. Reheat the meringue topping briefly under a grill if needed, but avoid warming the curd too much to preserve its consistency.

FAQs

Can I make the crust gluten-free?

Yes, this recipe already uses oat flour and ground almonds, making it naturally gluten-free. Just ensure your oat flour is certified gluten-free if you have a sensitivity.

What is aquafaba and where can I find it?

Aquafaba is the liquid from cooked or canned chickpeas; it works as a vegan egg substitute, especially for meringues and mousses. You can drain it from a can of chickpeas or cook chickpeas yourself and reserve the cooking liquid.