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Vegan Raspberry Curd Tarts Recipe

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4.3 from 82 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat Oven: Set oven temperature to 180°C / 355°F (regular, no fan setting) to ensure even baking without over-drying.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Simmer to Thicken: Gently bring the mixture to a simmer to activate the thickening power of the cornflour, stirring frequently to prevent sticking.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. Top Tarts with Meringue: Pipe or spoon a generous mound of aquafaba meringue on top of each set tart.
  18. 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.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-raspberry-curd-tarts-recipe/