Delight in these charming Vegan Lemon Raspberry Tarts, featuring a crisp pastry filled with tangy lemon curd and topped with fresh, sweet raspberries for a perfect combination of flavors.
Ingredients:
For the Pastry:
- 1 ½ cups + 1 tbsp (200g) all-purpose flour
- ½ cup (125g) vegan butter
- ⅕ cup (35g) granulated sugar
- ½ tsp sea salt
- 1 tbsp non-dairy milk
For the Filling:
- 1 batch vegan lemon curd
- 1 ⅔ cups (200g) fresh raspberries
- ¼ cup (90g) raspberry preserves or jam
Instructions:
- Make the pastry dough by pulsing flour, vegan butter, sugar, salt, and non-dairy milk in a food processor until it forms a dough.
- Knead the dough briefly, wrap, and chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Grease 6 mini tart tins.
- Roll out the chilled dough and cut out circles larger than the tart tins. Press the pastry into the tins and pierce the bottoms with a fork.
- Blind bake with parchment and baking beans for 15 minutes. Remove the weights and bake for another 7-8 minutes until golden.
- Warm the raspberry jam until runny and brush over the pastry shells.
- Prepare the vegan lemon curd and let it cool slightly before filling the pastry shells.
- Arrange raspberries on the curd, pressing them in slightly. Brush with melted jam.
- Chill the tarts for 2 hours to set before serving.
These Vegan Lemon Raspberry Tarts are a delightful treat that’s sure to please guests or serve as a luxurious everyday dessert. The combination of zesty lemon and sweet raspberries makes for a refreshing and irresistible sweet treat.
