Description
These Delicious Vegan Raspberry Curd Tarts combine a gluten-free nutty crust with a luscious, naturally sweetened raspberry curd filling, topped with a fluffy aquafaba meringue. Perfect as a refreshing summer treat, these tarts are dairy-free, egg-free, and bursting with fresh berry flavors that delight the palate.
Ingredients
Scale
Crust Ingredients
- 1 cup Ground Almonds (Provides nutty flavor; substitute if needed.)
- 1 cup Oat Flour (Gluten-free base; blend oats to make.)
- 2 tablespoons Cornflour (Cornstarch) (Binds crust and thickens curd; alternatives available.)
- 3 tablespoons Maple Syrup (Natural sweetness to crust.)
- 4 tablespoons Coconut Oil (Melted, may substitute with vegan butter.)
Curd Filling Ingredients
- 2 cups Raspberries (Fresh preferred, frozen acceptable.)
- 1/2 cup Aquafaba (Egg substitute.)
- 3 tablespoons Maple Syrup (Additional, to sweeten curd as per instructions)
- 2 tablespoons Cornflour (For curd thickening, estimated as original recipe uses cornflour here)
- 1 tablespoon Coconut Oil (Melted, for curd, estimated based on typical ratios)
Meringue Topping Ingredients
- 1/2 cup Aquafaba (Whipped for meringue.)
- 1 cup Powdered Sugar (Sweetens meringue; coconut sugar can be used.)
- 1 teaspoon Xanthan Gum (Optional for improved texture.)
Instructions
- Preparation: Gather all ingredients and preheat the oven to 350°F (175°C). This sets you up for making both the crust and curd efficiently.
- Make the Crust Dough: In a mixing bowl, combine ground almonds, oat flour, and cornflour. Add maple syrup and melted coconut oil, stirring until a smooth dough forms. This mixture will be nutty, slightly sweet, and bind together to form the tart base.
- Form Tart Shells: Press the dough evenly into tart cases or a tart pan, making sure to poke holes in the base with a fork to allow steam to escape and prevent sogginess during baking.
- Bake the Crust: Place the tart shells into the preheated oven and bake for 15-20 minutes or until they turn a light golden brown. Once done, remove them and allow to cool completely before filling to ensure the curd sets perfectly without melting the crust.
- Prepare Raspberry Curd Mixture: Gently thaw raspberries over low heat if frozen. Pass the raspberries through a sieve to extract the juice and puree. Blend this raspberry puree with additional maple syrup, cornflour, and melted coconut oil in a pot. Stir well over medium heat until the mixture thickens into a smooth curd, then remove from heat.
- Fill Tart Shells and Chill: Pour the warm raspberry curd carefully into the cooled tart shells. Cover the filled tarts and refrigerate them for at least 4 hours or overnight to allow the curd to set firmly.
- Prepare Aquafaba Meringue: In a clean, grease-free bowl, whip the aquafaba until soft peaks form. Gradually add the powdered sugar and xanthan gum (if using) while continuing to whip until stiff peaks form and the mixture is glossy.
- Top and Finish: Spoon or pipe the aquafaba meringue onto the chilled tarts. For an added touch, lightly toast the meringue under a broiler or with a kitchen torch until it achieves a delicate golden hue, being careful not to burn it.
Notes
- If fresh raspberries are unavailable, frozen raspberries can be gently thawed and used.
- Aquafaba is the liquid from canned chickpeas and works as an excellent egg white substitute.
- Xanthan gum in the meringue is optional but helps create a firmer texture.
- The crust can be made with vegan butter instead of coconut oil for a different flavor profile.
- Pressing holes in the tart crust before baking prevents bubbling and ensures even cooking.
- Allow the crust to cool completely before filling to keep it crisp and prevent sogginess.
- The meringue topping can be adjusted to sweetness preference by modifying powdered sugar quantity.
