Vegan Raspberry Curd Tarts
Delightful tarts with a crispy almond and oat crust filled with smooth raspberry curd, perfect for any occasion.
Ingredients
For the Crust
- 1 cup ground almonds Make sure it's finely ground for the best texture.
- 1 cup oat flour Use certified gluten-free oat flour if needed.
- 1/4 cup cornflour (cornstarch)
- 1/4 cup maple syrup Adjust quantity based on desired sweetness.
- 1/2 cup coconut oil Melted for easy mixing.
For the Raspberry Curd
- 2 cups raspberries Fresh or thawed frozen raspberries work well.
- 1/2 cup aquafaba From canned chickpeas.
- 1/4 teaspoon xanthan gum Helps thicken the curd.
For the Meringue
- 1/2 cup aquafaba Whipped until soft peaks form.
- 1/4 cup powdered sugar Add gradually to the whipped aquafaba.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the almond flour, oat flour, cornflour, and maple syrup until a dough forms.
- Add melted coconut oil and combine until smooth.
- Press the dough into tart pans and bake for 15-20 minutes, or until golden.
Making the Raspberry Curd
- In a saucepan, mash the raspberries over medium heat until they release their juices.
- Add aquafaba and xanthan gum to the raspberries, stirring until thickened.
- Remove tarts from the oven and allow to cool, then fill with raspberry curd.
Preparing the Meringue
- Whip aquafaba until soft peaks form, then gradually add powdered sugar.
- Top the tarts with meringue and optionally bake for an additional 5 minutes to set.
Notes
Serve the tarts warm or chilled, garnished with mint leaves or edible flowers for an elegant touch. These tarts can be frozen unfilled for up to 3 months.