Print

Mini Lemon Tarts with Raspberry Glaze and Vegan Lemon Curd Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

These Mini Lemon Tarts feature a crisp vegan pastry shell filled with tangy vegan lemon curd and topped with fresh raspberries glazed with sweet raspberry jam. Perfectly sized for an elegant dessert or afternoon treat, these tarts are vegan-friendly, light, and bursting with bright citrus and berry flavors.

Ingredients

Pastry

  • 200 g all-purpose flour (plain flour)
  • 125 g vegan butter
  • 35 g granulated sugar
  • ½ teaspoon sea salt
  • 1 tablespoon non-dairy milk

Filling and Topping

  • 1 batch vegan lemon curd (prepared separately)
  • 200 g fresh raspberries
  • 90 g raspberry preserves or raspberry jam

Instructions

  1. Make the pastry: In your food processor, pulse the flour, vegan butter, sugar, salt, and non-dairy milk for about 30 seconds until the mixture forms a dough consistency. Gently knead the dough into a smooth ball, wrap it in cling film or place it in an airtight container, and refrigerate for at least 30 minutes. Meanwhile, preheat your oven to 175°C (350°F) and lightly grease the base and sides of six 4-inch mini tart tins with oil or vegan butter.
  2. Roll and cut the dough: On a lightly floured surface, roll out the chilled dough to about ½ centimeter thickness. Using a fluted cookie cutter wider than the tart tins’ diameter, cut out circles. Re-roll any leftover dough to cut additional circles. Carefully lift the pastry circles into the tart tins and gently press them into the sides. Pierce the base several times with a fork to prevent bubbling during baking.
  3. Blind bake the crust: Cut several parchment paper circles slightly larger than the tins. Crumple and flatten them into the pastry shells, then fill each with dried beans, rice, lentils, or baking beads to weigh down the pastry. Blind bake for 15 minutes, then carefully remove the parchment and weights and bake for another 7-8 minutes until the crust is lightly golden. Transfer tins to a cooling rack.
  4. Glaze the pastry: Warm the raspberry jam over a double boiler or microwave until runny and glossy. Use a pastry brush to evenly coat the inside of each baked pastry shell with the jam to create a shiny glaze and an extra layer of flavor.
  5. Prepare the filling: Make a batch of vegan lemon curd separately. Allow it to cool slightly for 10-15 minutes before filling.
  6. Add the fillings: Using a piping bag or spoon, fill the cooled pastry shells with the lemon curd. Arrange fresh raspberries on top, gently pressing them into the curd to secure. Lightly brush the berries and exposed curd with the remaining warmed raspberry jam to give a glossy finish.
  7. Chill the tarts: Place the assembled tarts in the refrigerator for 2 hours to firm up before serving. For best results, you can chill overnight and serve the next day.
  8. Storage: Store the tarts covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.

Notes

  • Granulated sugar can be substituted with coconut sugar or another vegan-friendly sugar alternative if preferred.
  • Use dried beans, rice, or baking beads for blind baking to prevent the pastry from puffing up.
  • The vegan lemon curd should be prepared ahead of time and cooled before assembling the tarts.
  • For crispy tart shells, avoid over-handling the dough and ensure the pastry is well-chilled before baking.
  • Leftover tart shells can be frozen after blind baking and thawed before filling and serving.

Find it online: https://cookedbysarah.com/mini-lemon-tarts-with-raspberry-glaze-and-vegan-lemon-curd-recipe/