Vegan Raspberry Curd Tarts: Easy, Refreshing Summer Delights

Name: Vegan Raspberry Curd Tarts
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Vegan
Ingredients: 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; 1/4 cup powdered sugar

By: John.Morgan35 | Published onJanuary 26, 2026

Vegan raspberry curd tarts on a white plate, garnished with fresh raspberries and mint.

Dessert

Jump to Recipe·Print Recipe

Vegan Raspberry Curd Tarts: A Refreshing Summer Treat

If you’re searching for a dessert that perfectly captures the essence of summer, look no further than these delightful Vegan Raspberry Curd Tarts. Bursting with vibrant raspberry flavor and adorned with a light meringue topping, these tarts not only taste incredible but are also easy to make. Whether it’s for a picnic, a family gathering, or simply a sweet treat at home, this recipe is sure to impress.

Why You’ll Love This Dish

Creating a vegan dessert doesn’t have to be complicated, and this recipe is a perfect example. The combination of ground almonds and oat flour gives the crust a delightful nuttiness, while the raspberry curd brings a tangy sweetness that’s hard to resist. Plus, it’s adaptable! Whether you’re hosting a summer brunch or need a quick dessert for a last-minute gathering, these tarts fit the bill perfectly.

"These Vegan Raspberry Curd Tarts were a hit at our family picnic! Everyone loved the freshness and how light they felt. I’ll definitely be making them again!" – A satisfied reader

A Step-by-Step Overview

Making your own Vegan Raspberry Curd Tarts is simpler than you might think! The process involves creating a nutty crust, whipping up a luscious raspberry curd, and finally topping it all off with a light aquafaba meringue. Here’s a quick look at how everything comes together:

Prepare the crust by mixing ground almonds, oat flour, cornflour, maple syrup, and coconut oil.
Press the mixture into tart pans and bake until golden and firm.
Next, blend raspberries with aquafaba and xanthan gum to create the curd.
Pour the raspberry mixture into the crusts and let them set.
Whip the remaining aquafaba with powdered sugar to create the meringue topping.
Pipe or spoon the meringue on top and lightly brown it for added texture and flavor.

Now that you have an overview, let’s gather the ingredients for these delectable tarts!

What You’ll Need

Here’s everything you’ll need to whip up these Vegan Raspberry Curd Tarts:

1 cup ground almonds – This nutty base provides flavor and structure. If you’re short on time, feel free to use store-bought ground almonds.
1 cup oat flour – Perfect for a gluten-free base. You can easily make this at home by pulverizing rolled oats in a blender.
1/4 cup cornflour (cornstarch) – This helps bind the crust and thickens the curd. If you’re out, tapioca starch or arrowroot powder will do nicely.
1/4 cup maple syrup – Adds a touch of natural sweetness to the crust. Substitute with icing sugar mixed with a small amount of water if needed.
1/2 cup coconut oil – The key fat for the crust; melted vegan butter can also work as a substitute.
2 cups raspberries – The star of the show! Fresh berries are ideal, but frozen ones can work in a pinch.
1/2 cup aquafaba – This serves as a great egg substitute, helping to provide structure to the curd. Use the liquid from cooked or canned chickpeas.
1/4 teaspoon xanthan gum – A special ingredient that enhances the texture of both the gluten-free pastry and the meringue.
1/4 cup powdered sugar – Sweetens the meringue beautifully; you can swap with coconut sugar if preferred.

With these ingredients on hand, you’re all set to start making this tantalizing dessert!

Directions to Follow

To prepare these scrumptious Vegan Raspberry Curd Tarts, follow these simple steps:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine ground almonds, oat flour, cornflour, maple syrup, and melted coconut oil. Mix until well combined.
Press the mixture firmly into tart pans to form the crust.
Bake for about 15-20 minutes, until lightly golden. Set aside to cool.
For the raspberry curd, blend the raspberries, aquafaba, and xanthan gum together until smooth.
Pour the raspberry curd into the cooled tart crusts and refrigerate for at least 2 hours, or until set.
While the curd is setting, whip the remaining aquafaba until it forms soft peaks, then gradually add powdered sugar and whip until stiff peaks form.
Once the tarts are set, pipe or spoon the meringue on top and use a kitchen torch or broiler to lightly brown the meringue.

Best Ways to Enjoy It

These Vegan Raspberry Curd Tarts are delightful on their own, but you can elevate the experience with some creative serving suggestions:

Garnish with Fresh Berries: Top each tart with a few whole raspberries or a mix of summer berries for a pop of color.
Pair with Vegan Ice Cream: Serve a scoop of coconut or almond ice cream alongside to complement the tart’s flavor.
Drizzle with a Berry Compote: A warm berry sauce adds a lovely finishing touch and enhances the flavor.

Keeping Leftovers Fresh

To maintain their deliciousness, store any leftover Vegan Raspberry Curd Tarts in an airtight container in the refrigerator. They should stay fresh for up to three days. Just be aware that the meringue may lose some of its texture over time. If you’d like to keep them longer, consider freezing the crusts and curd separately. Assemble and add the meringue fresh when ready to serve.

Helpful Cooking Tips

Here are some pro tips to ensure your tarts turn out perfectly:

Be Mindful of Aquafaba: Ensure your mixing bowls and beaters are completely clean when whipping aquafaba to achieve maximum volume.
Chill Ingredients: For better meringue consistency, chill your mixing bowl and beaters in the fridge before whipping.
Experiment with Flours: If you don’t have oat flour or want a different flavor, try using almond flour or coconut flour! Just keep in mind that flours absorb moisture differently.

Creative Twists

Want to try some variations on this basic recipe? Here are a few creative ideas:

Swap with Other Fruits: Instead of raspberries, experiment with strawberries, blueberries, or even mango for different flavor profiles.
Try Different Sweeteners: If maple syrup isn’t your thing, agave nectar or honey (if not strictly vegan) can also be excellent choices in the crust.
Infuse the Cur curd: Add a hint of vanilla or lemon juice into the raspberry mixture for an extra flavor dimension.

Your Questions Answered

How long does it take to make these tarts?

The total preparation time is about 30 minutes, with an additional 2 hours for chilling. Plan accordingly to ensure everything sets properly!

What can I use instead of aquafaba?

If you’re looking for an alternative, you can try a commercial egg replacer, but the texture may differ. Alternatively, silken tofu could work in the curd but won’t provide the same lightness in the meringue.

Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as it uses oat flour and ground almonds. Just ensure the oats used for oat flour are certified gluten-free.

How do I know when the tarts are set?

You’ll know the tarts are set when the raspberry curd is firm to touch and doesn’t jiggle. This usually takes about 2 hours in the refrigerator.

Can I make these tarts in advance?

Yes! You can prepare the crusts and raspberry curd in advance. Just assemble with the meringue on the day you plan to serve them for the best texture.

What’s the best way to serve these tarts?

These tarts shine when served chilled, garnished with fresh berries and perhaps a sprinkle of mint leaves for a refreshing touch.

How should I store leftovers?

Keep any leftover tarts in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the components separately.

Are these tarts suitable for children?

Yes! These tarts are made with all-natural ingredients and are generally kid-approved due to their light, fruity flavor and appealing appearance.

Enjoy making your Vegan Raspberry Curd Tarts, and I hope they bring a taste of summer to every occasion!