Vegan Raspberry Curd Tarts

Delight in the refreshing taste of these Vegan Raspberry Curd Tarts, featuring a buttery crust and a vibrant raspberry curd topped with fluffy meringue.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Gluten-Free, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

For the Crust

1 cup ground almonds Provides a nutty flavor and structure; can substitute with store-bought ground almonds.
1 cup oat flour Acts as a gluten-free flour base; easily made by pulverizing oats in a blender.
1/4 cup cornflour (cornstarch) Binds the crust and thickens the curd; use tapioca starch or arrowroot powder as alternatives.
1/4 cup maple syrup Adds natural sweetness to the crust; can substitute with icing sugar mixed with a small amount of water.
1/2 cup coconut oil Used for making the crust; melted vegan butter works well too.

For the Raspberry Curd

2 cups raspberries The star ingredient for the curd, offering vibrant flavor; fresh berries are ideal, but frozen work too.
1/2 cup aquafaba Functions as an egg substitute, providing structure to the curd; use liquid from cooked or canned chickpeas.
1/4 teaspoon xanthan gum Improves the texture of both gluten-free pastry and meringue; recommended for a better meringue consistency.

For the Meringue Topping

1/2 cup aquafaba Whipped to create a light meringue topping; ensure all bowls and beaters are clean for best results.
1/4 cup powdered sugar Sweetens the meringue; can replace with coconut sugar for a different flavor profile.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine ground almonds, oat flour, cornflour, and maple syrup.
Pour in melted coconut oil and mix until the dough forms.
Press the dough into tart cases and bake for 15-20 minutes until golden brown.

Making the Raspberry Curd

While the crust cools, prepare the raspberry curd by blending raspberries, aquafaba, and xanthan gum until smooth.
Pour the mixture into a saucepan and cook over medium heat, stirring until it thickens.
Once thickened, remove from heat and let cool.

Preparing the Meringue and Assembly

Whip the second aquafaba until stiff peaks form. Gradually add powdered sugar while beating.
Fill the cooled crusts with raspberry curd and top with the aquafaba meringue.
Bake for an additional 10-15 minutes until the meringue is lightly golden.

Notes

For serving, present the tarts on a colorful platter. For variations, consider using different berries or adding a splash of vanilla to the curd.