If you have a soft spot for tangy, creamy desserts that still respect your plant-based lifestyle, then you will absolutely adore this Vegan Raspberry Curd Tarts Recipe. These tarts bring together the perfect balance of a crunchy, subtly nutty crust and a luscious, vibrant raspberry curd filling that’s silky smooth and bursting with fresh fruit flavor. Topped with a cloud-like aquafaba meringue toasted to golden perfection, this recipe is an absolute showstopper that’s surprisingly simple to make. Whether you’re treating yourself or impressing guests, these tarts are pure joy in every bite.
Ingredients You’ll Need
Getting the right ingredients for this Vegan Raspberry Curd Tarts Recipe is key to achieving that perfect harmony of textures and flavors. Each element works together to create a fresh, delicate dessert that’s both satisfying and naturally colorful.
- Ground almonds (50 g / 1.75 oz): Adds a lovely nutty flavor and tender crumb to the tart crust.
- Oat flour (80 g / 2.8 oz): Provides structure and a gentle earthiness while keeping the crust gluten-free.
- Salt (a good pinch): Enhances all the flavors, balancing sweetness and tartness.
- Cornflour / cornstarch (25 g / 3 tbsp plus an additional 25 g / 3 tbsp): Essential for thickening both the crust and the raspberry curd filling, ensuring a perfect set.
- Maple syrup (30 ml / 2 tbsp): Adds natural sweetness and moisture to the crust.
- Coconut oil or vegan butter (45 g + 60 g): Provides richness and helps bind the dough and curd filling.
- Frozen raspberries (400 g / 14 oz): The star of the show, bringing vibrant color and tartness to the curd.
- Sugar (50 g / ¼ cup caster sugar, more for adjusting): Sweetens the curd to perfection, adaptable to your taste.
- Cashews (65 g / ½ cup, soaked) or coconut cream (80 ml / 1/3 cup): Creates the silky smooth texture in the curd without dairy.
- Aquafaba (60 ml / ¼ cup): The magical chickpea liquid that whips into a fluffy meringue topping.
- Cream of tartar or lemon juice (¼ tsp or ½ tsp): Stabilizes the aquafaba meringue for perfect peaks.
- Xantham gum (optional, ¼ tsp): Helps to thicken and stabilize the meringue even further for a lasting, glossy finish.
How to Make Vegan Raspberry Curd Tarts Recipe
Step 1: Prepare the Tart Dough
Start by combining the ground almonds, oat flour, salt, and cornflour in a mixing bowl. These dry ingredients form the delicate, nutty base of your tart shells. Next, drizzle in the melted coconut oil and maple syrup. Use your fingers to work everything together until the mixture clumps into a dough. If it feels too crumbly, add a tiny splash of water. Carefully press the dough into your tart cases, then pierce the bottom of each shell gently with a chopstick or skewer to prevent puffing during baking. Pop them in the fridge while you preheat the oven.
Step 2: Bake the Tart Shells
Heat your oven to 180°C (355°F). Bake the tart shells for about 10 to 12 minutes until they turn a light golden color. This step crisps the dough just right without drying it out. Once baked, allow them to cool completely before filling. Cooling is important because it prevents the curd from melting the crust as you assemble your tarts.
Step 3: Make the Raspberry Curd Filling
Thaw your frozen raspberries naturally at room temperature or gently warm them on low heat while stirring, just until they soften. Push the softened berries through a fine sieve to remove all the seeds, extracting as much luscious puree as possible — you should have close to one cup. In a blender, combine the raspberry puree with soaked cashews or coconut cream until silky smooth. Transfer the mixture to a pot on low heat, stir in sugar to your preferred sweetness, then whisk in the diluted cornflour. Keep the mixture on gentle heat until it thickens to a rich, curd-like consistency. Finally, stir in the coconut oil or vegan butter and let the curd cool before filling your crisp pastry cases.
Step 4: Chill and Set
Divide the curd filling evenly among your cooled tart shells. Place the filled tarts in the refrigerator and allow them to set overnight. This chilling step ensures the curd firms up beautifully for clean slices and a tender, creamy texture that melts in your mouth.
Step 5: Whip the Aquafaba Meringue
In a perfectly clean, grease-free bowl, combine aquafaba, salt, and cream of tartar or lemon juice. Whisk until stiff peaks form — it should hold its shape if you invert the bowl. This usually takes about five minutes with a handheld whisk. Gradually add sugar tablespoon by tablespoon, whisking thoroughly after each addition to create a glossy, stable meringue. If you’re using xantham gum, gently sprinkle it in while whisking to add extra stability and sheen.
Step 6: Top and Toast Your Tarts
Pipe or spoon a generous mound of the aquafaba meringue on top of each tart. To finish, carefully toast the meringue using a chef’s torch or by placing the tarts under a hot grill for a few minutes. Keep a close watch as they can brown quickly. The lightly caramelized meringue adds a subtle smoky sweetness and eye-catching golden contrast against the vibrant raspberry curd.
How to Serve Vegan Raspberry Curd Tarts Recipe
Garnishes
These tarts look stunning when garnished with just a few fresh raspberries or a sprinkle of finely chopped mint leaves. If you’re feeling fancy, a light dusting of powdered sugar or edible flower petals instantly elevates their presentation and adds a touch of elegance.
Side Dishes
For a perfectly balanced dessert experience, serve these Vegan Raspberry Curd Tarts alongside a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. A cup of herbal tea or a fruity sparkling beverage makes a refreshing pairing that complements their fruity tang.
Creative Ways to Present
Try arranging mini tartlets on a rustic wooden board for an inviting spread, or serve individual tarts on delicate plates drizzled with a raspberry or berry coulis. Layering the tart with fresh fruit or serving as an accompaniment to brunch adds versatility and wow factor to your meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Raspberry Curd Tarts refrigerated in an airtight container for up to three days. This will preserve the tart’s crispness and keep the curd fresh, though the meringue topping is best eaten on the first day for that perfect fluffy texture.
Freezing
You can freeze both the tart shells (before filling) and the filled tarts separately. Wrap them tightly with plastic wrap and place in a freezer-safe container. The shells freeze well for up to a month, while filled tarts are best frozen up to two weeks. Thaw in the refrigerator overnight before serving.
Reheating
Reheat tart shells gently in a low oven for 5–7 minutes to refresh their crispness if needed. Once filled and topped with meringue, it’s better to enjoy them chilled rather than reheated, as warming can soften the meringue and curd.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work wonderfully in this recipe, providing a bright and fresh taste. Just be sure to puree and strain them similarly to the frozen ones to achieve that silky texture.
Is it possible to make the crust gluten-free?
Yes, this recipe already uses oat flour and ground almonds, both naturally gluten-free. Just ensure your oat flour is certified gluten-free if you have strict dietary requirements.
What can I substitute for aquafaba in the meringue?
Aquafaba is unique for vegan meringues, so there’s no perfect substitute. If you don’t have aquafaba, consider skipping the meringue topping or using store-bought vegan whipped toppings instead.
Can I make these tarts nut-free?
Since the crust and curd both contain nuts, this recipe isn’t ideal for nut-free diets. However, you could experiment with seed-based flours and cream alternatives to adjust it accordingly.
How long does it take to prepare the entire recipe?
The whole process, including chilling and baking, takes about 52 minutes active time, but you’ll need to allow chilling time overnight for the best texture and flavor development.
Final Thoughts
There’s something truly special about making these Vegan Raspberry Curd Tarts Recipe that makes the effort so worthwhile. The bright, fresh flavor of raspberry paired with a tender crust and fluffy meringue topping is nothing short of magical. Whether you’re vegan or simply love delicious desserts, this recipe will quickly become one of your favorites to make and share. Trust me, once you try it, you’ll want to make it again and again.
Print
Vegan Raspberry Curd Tarts Recipe
These Vegan Raspberry Curd Tarts are a delightful plant-based dessert featuring a buttery oat and almond crust filled with a smooth, tangy raspberry cashew curd. Topped with a light, fluffy aquafaba meringue toasted to perfection, this recipe offers a perfect balance of tart, sweet, and creamy textures, ideal for special occasions or anytime indulgence without dairy or eggs.
- Total Time: 52 minutes
- Yield: 4 tarts
Ingredients
For the Tart Crust
- 50 g / 1.75 oz (packed ½ cup) ground almonds*
- 80 g / 2.8 oz oat flour
- A good pinch of salt
- 25 g / 3 tbsp cornflour / cornstarch
- 30 ml / 2 tbsp maple syrup
- 45 g / scant ¼ cup odourless coconut oil or vegan butter, melted
For the Raspberry Curd Filling
- 400 g / 14 oz frozen raspberries*
- 25 g / 3 tbsp cornflour / cornstarch
- 50 g / ¼ cup sugar (adjust more if not using meringue)
- 65 g / ½ cup cashews, soaked OR 80 ml / 1/3 cup coconut cream
- A good pinch of salt
- 60 g / ¼ cup odourless coconut oil or vegan butter
For the Aquafaba Meringue
- 60 ml / ¼ cup aquafaba (homemade or from a can/jar of chickpeas)
- A good pinch of fine salt
- 1/8 tsp cream of tartar or ½ tsp lemon juice
- 100 g / ½ cup caster (superfine) sugar
- ¼ tsp xantham gum (optional)
Instructions
- Mix Dry Ingredients for Crust: Place ground almonds (or dried almond milk pulp), oat flour, salt, and cornflour/cornstarch into a mixing bowl, ensuring even combination of the dry ingredients.
- Incorporate Wet Ingredients: Drizzle melted coconut oil (or vegan butter) and maple syrup over the dry mix and work these in using your fingers or a spatula until the dough clumps together uniformly. If too dry, add a tiny amount of water.
- Form Tart Shells: Mould the dough evenly inside the tart cases using your fingers. Use a chopstick or skewer to gently poke holes in the bottom of each tart shell to prevent bubbling during baking. Refrigerate prepared shells until ready to bake.
- Preheat Oven: Set oven temperature to 180°C / 355°F (regular, no fan setting) to ensure even baking without over-drying.
- Bake Tart Shells: Place the tart cases in the oven and bake for 10-12 minutes or until they turn lightly golden. Remove from oven and allow them to cool completely to room temperature.
- Prepare Raspberry Puree: Thaw frozen raspberries by either leaving at room temperature or warming gently over low heat while stirring. Then press thawed raspberries through a fine sieve thoroughly to separate and discard the seeds, yielding just under a cup of raspberry puree.
- Blend Filling Base: In a blender, combine drained soaked cashews with the raspberry puree and process until the mixture is completely smooth and silky with no chunks remaining.
- Cook Raspberry Curd: Transfer the smooth raspberry mixture to a medium-sized pot over low heat. Add sugar and stir until fully dissolved. Adjust sugar quantity as desired for sweetness.
- Add Cornflour Slurry: Dilute cornflour/cornstarch in 1 tablespoon of the warm raspberry mixture to avoid lumps, then whisk this slurry back into the pot.
- Simmer to Thicken: Gently bring the mixture to a simmer to activate the thickening power of the cornflour, stirring frequently to prevent sticking.
- Incorporate Coconut Oil: Remove from heat and whisk in coconut oil (or vegan butter) until the curd is smooth. Let it cool before using to fill the tart shells.
- Fill and Chill Tarts: Divide the cooled raspberry curd evenly among the cooled pastry cases. Refrigerate the tarts overnight to allow the curd to set properly.
- Prepare Aquafaba: In a spotlessly clean bowl, combine aquafaba, fine salt, and cream of tartar or lemon juice. The bowl must be grease-free to ensure proper whipping.
- Whip Aquafaba: Using a hand or electric whisk on medium speed, whip the aquafaba mixture until stiff peaks form (whipped aquafaba holds shape when bowl inverted), approximately 5 minutes.
- Add Sugar to Meringue: Gradually add caster sugar in 1 tablespoon increments, whipping thoroughly after each addition. Whip for about 20 seconds after each sugar addition to achieve a glossy, thick meringue texture.
- Add Xantham Gum (Optional): Sprinkle xantham gum into the meringue while continuing to whisk to stabilize the mixture, giving it a shiny, firm consistency ready for immediate use.
- Top Tarts with Meringue: Pipe or spoon a generous mound of aquafaba meringue on top of each set tart.
- Toast the Meringue: Using a chef’s torch, carefully toast the meringue tops until golden brown. Alternatively, place tarts under a hot grill/broiler with heat from the top only for a few minutes, watching closely to avoid burning.
Notes
- Ensure the bowl and whisk for aquafaba are completely clean and free from oil for best meringue results.
- Cashews must be soaked for several hours or overnight, then drained before blending to create a smooth curd.
- Xantham gum is optional but helps stabilize the meringue, making it less likely to weep or collapse.
- The crust can be made a day ahead and kept refrigerated to save time.
- Adjust sugar levels in the curd to your preference, especially if not topping with meringue.
- Poke holes in tart bases before baking to prevent air bubbles forming and to keep an even crust.
- Use odourless coconut oil to avoid coconut flavor interfering with delicate raspberry taste.
- If coconut oil is solid, gently warm until melted but not hot before mixing into dough or curd.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
