Description
Delight in these Mini Lemon Tarts featuring a crisp vegan pastry shell filled with smooth vegan lemon curd, topped with fresh raspberries and a glossy raspberry jam glaze. Perfectly balanced with a tangy and sweet profile, these elegant tarts are ideal for a refreshing dessert that is dairy-free and vegan-friendly.
Ingredients
Scale
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
- 1 batch vegan lemon curd
Topping
- 200 g fresh raspberries
- 90 g raspberry preserves or raspberry jam
Instructions
- Make the pastry: In your food processor, pulse the flour, vegan butter, sugar, salt, and non-dairy milk for about 30 seconds until a dough forms. Gently knead the dough into a smooth ball, wrap it in cling film, and refrigerate for at least 30 minutes. Preheat the oven to 175°C (350°F) and lightly grease 6×4″ mini tart tins.
- Roll and prepare tart shells: Roll out the chilled dough to about ½ cm thickness on a floured surface. Cut out circles with a fluted cookie cutter larger than the tins’ circumference. Carefully lift and place pastry into tins, easing sides with your fingers. Pierce the base with a fork several times.
- Blind bake the crust: Cover each pastry shell with parchment paper circles, filled with dried beans, rice, lentils, or baking beads. Bake for 15 minutes, then remove the paper and weights and bake for another 7-8 minutes until light golden brown. Cool on a rack.
- Glaze the shells: Warm raspberry jam until runny and glossy using a double boiler or microwave. Brush evenly inside each tart shell.
- Prepare the filling: Make a batch of vegan lemon curd according to your recipe and allow it to cool for 10-15 minutes.
- Assemble the tarts: Fill the cooled pastry shells with lemon curd using a piping bag or spoon. Arrange fresh raspberries on top, pressing gently into the curd to secure. Lightly brush the berries with more melted raspberry jam.
- Chill the tarts: Refrigerate the tarts for 2 hours (or overnight) until firm before serving.
- Storage: Store covered in the refrigerator in an airtight container or wrapped with plastic wrap for up to 3-4 days.
Notes
- You can substitute granulated sugar with a natural sweetener of your choice to adjust sweetness.
- Ensure the vegan lemon curd is fully cooled before filling to avoid melting the pastry glaze.
- Blind baking weights like dried beans or rice can be reused multiple times.
- For best results, serve chilled but not too cold to fully enjoy the flavors.
