Description
Delightful Vegan Raspberry Curd Tarts with a nutty crust and refreshing raspberry filling, perfect for summer gatherings.
Ingredients
Scale
- 1 cup ground almonds
- 1 cup oat flour
- 1/4 cup cornflour (cornstarch)
- 1/4 cup maple syrup
- 1/2 cup coconut oil
- 2 cups raspberries
- 1/2 cup aquafaba
- 1/4 teaspoon xanthan gum
- 1/2 cup aquafaba (whipped)
- 1/4 cup powdered sugar
Instructions
- Prepare the Tart Crust by mixing ground almonds, oat flour, and cornflour in a bowl. Stir in maple syrup and melted coconut oil until combined.
- Shape the Tart Shells by pressing the mixture into a tart pan and create an edge.
- Bake the Crust at 350°F (175°C) for 10-12 minutes until golden, then cool.
- Make the Raspberry Curds by combining raspberries and aquafaba in a saucepan and cooking gently.
- Thicken Up the Curd by adding xanthan gum and simmering for 3-5 minutes until thickened.
- Whip Up the Meringue by beating aquafaba until soft peaks form, then add powdered sugar and beat until stiff.
- Assemble the tarts by filling the cooled crusts with raspberry curd and topping with meringue.
- Chill in the fridge for at least 1 hour before serving.
Notes
These tarts are best enjoyed fresh and can be customized with different fruits or flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 6g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, raspberry tarts, summer recipe