Description
These Vegan Raspberry Curd Tarts are a refreshing and delightful dessert perfect for summer. Featuring a gluten-free, nutty crust and a vibrant raspberry curd filling, they are topped optionally with a light aquafaba meringue for an elegant finish. Easy to make and entirely plant-based, these tarts offer a balance of tartness and sweetness in a beautiful, colorful treat.
Ingredients
Scale
Crust
- 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)
Raspberry Curd
- 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)
Meringue Topping (Optional)
- 1/2 cup aquafaba
- 1/4 cup powdered sugar (or substitute coconut sugar)
Instructions
- Prepare the Crust: In a mixing bowl, combine the ground almonds, oat flour, cornflour, and maple syrup (or icing sugar and water). Mix in the melted coconut oil until a uniform dough forms. Press this dough into tart cases evenly and poke holes in the base with a skewer to prevent puffing.
- Bake the Crust: Preheat the oven to 350°F (175°C). Bake the prepared tart crusts for 15-20 minutes or until they turn lightly golden. Remove from oven and allow them to cool completely during preparation of the filling.
- Make the Raspberry Curd: Gently heat the raspberries to thaw and soften if using frozen. Press the warm raspberries through a fine sieve to separate seeds from the juice, resulting in a smooth puree. Blend the raspberry puree with drained cashews until very smooth for creaminess. Transfer this mixture to a pot, add maple syrup to taste, cornflour for thickening, melted coconut oil for richness, and xanthan gum for improved texture. Stir continuously over low heat until the mixture thickens to curd consistency.
- Fill the Tart Cases: Pour the thickened raspberry curd evenly into the pre-baked crusts. Place the filled tarts in the refrigerator and chill for at least 4 hours or overnight to allow the curd to fully set.
- Prepare Optional Meringue Topping: Whip the 1/2 cup aquafaba in a clean bowl until soft peaks form, then gradually add powdered sugar and continue whipping until stiff peaks are achieved. Spoon or pipe the aquafaba meringue atop the chilled tarts. Lightly toast the meringue with a chef’s torch or under a grill until golden brown for visual appeal and added texture.
Notes
- Ground almonds can be store-bought or homemade by finely grinding raw almonds.
- Oat flour is easily made by blending oats in a food processor until fine.
- Maple syrup can be substituted with icing sugar combined with a little water for the crust sweetness.
- Frozen raspberries should be thawed gently to preserve flavor and texture.
- Aquafaba must be whipped in a perfectly clean and grease-free bowl and beaters for best volume.
- Xanthan gum improves texture; however, it can be omitted at the expense of some firmness.
- The meringue topping is optional but adds a lovely light contrast to the tart.
- The tarts should be refrigerated for sufficient time to ensure the curd sets well before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free, Western
Keywords: vegan raspberry tarts, gluten free dessert, raspberry curd tart, vegan meringue, summer dessert, plant-based tarts
