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Vegan Raspberry Curd Tarts

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Delicious vegan tarts filled with raspberry curd and topped with creamy meringue, perfect for summer gatherings.

Ingredients

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  • 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 (for meringue)
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a tart pan with coconut oil.
  2. Mix the ground almonds, oat flour, cornflour, and maple syrup in a large bowl.
  3. Add the melted coconut oil and combine until the mixture resembles wet sand.
  4. Press the crust mixture into the bottom and up the sides of the prepared tart pan.
  5. Bake the crust for 10-12 minutes or until lightly golden. Cool the crust completely on a wire rack.
  6. Blend the raspberries in a blender until smooth. Strain the raspberry puree through a fine mesh sieve to remove seeds.
  7. Combine the strained raspberry puree, aquafaba, and xanthan gum in a saucepan over medium heat. Whisk continuously until it thickens, about 5-7 minutes. Remove from heat and let cool slightly before pouring into the crust.
  8. Chill in the fridge for at least 1 hour to set.
  9. Whip the remaining aquafaba in a mixing bowl until stiff peaks form.
  10. Fold in the powdered sugar into the whipped aquafaba until well combined.
  11. Top the chilled tart with the whipped meringue.
  12. Optional: Torch or broil the meringue gently until lightly toasted.
  13. Slice and serve chilled.

Equipment

Notes

Use fresh raspberries for the best flavor. Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.glutenfreez.com/vegan-raspberry-curd-tarts/