Vegan Raspberry Curd Tarts
These Vegan Raspberry Curd Tarts feature a crispy nutty crust filled with a creamy raspberry curd, making them a beautiful and delicious dessert perfect for any occasion.
Ingredients
For the tart crust
- 1 cup ground almonds
- 1 cup oat flour Ensure it's gluten-free if needed.
- 1/4 cup cornflour (cornstarch)
- 1/4 cup maple syrup
- 1/2 cup coconut oil Melted.
For the raspberry curd
- 2 cups raspberries Fresh or thawed from frozen.
- 1/2 cup aquafaba For the curd.
- 1/4 teaspoon xanthan gum To thicken.
For the meringue topping
- 1/2 cup aquafaba For meringue.
- 1/4 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix ground almonds, oat flour, cornflour, maple syrup, and melted coconut oil until well combined.
- Press the mixture into a tart pan evenly and bake for 15-20 minutes until golden brown.
Making the raspberry curd
- In a saucepan, mash raspberries and simmer until soft.
- Add aquafaba and xanthan gum, and heat gently, stirring until thickened.
- Pour the raspberry curd into the tart shell and let it cool.
Preparing the meringue
- Beat aquafaba until fluffy, then gradually add powdered sugar.
- Top the cooled tart with meringue and toast lightly if desired.
Notes
Serve chilled for best results. Garnish with fresh raspberries or mint leaves for an elegant touch. You can also enhance flavor with a splash of lemon juice in the curd.