Hello, fellow food adventurers! Chef Remy Bloom here, back from a delightful coastal escape, and bursting with inspiration for your kitchen. You know, sometimes a little break is all you need to whip up something truly special, and that’s exactly what happened with today’s recipe: Vegan Raspberry Curd Tarts. Get ready to dive into a world of creamy, tangy, and utterly divine flavors!
I've always been captivated by the vibrant taste of raspberries, and these tarts are a love letter to those little red gems. Imagine a crisp, gluten-free crust cradling a velvety smooth raspberry curd, topped with a fluffy cloud of toasted meringue – pure bliss!
Why You’ll Love These Tarts
- Health Boost: They are made with simple ingredients and are naturally gluten-free, making them a healthier dessert option.
- Vegan Magic: Aquafaba takes center stage to create a light, airy meringue that will blow your mind.
- Flavor Explosion: The combination of sweet, tangy raspberries with a hint of nutty almond is simply irresistible.
- Perfect for Any Occasion: Whether it’s a summer picnic or a cozy evening at home, these tarts are bound to impress.
Key Ingredients & Tips
- Almond Power: For the crust, I've used ground almonds (leftover from making almond milk – yay for zero waste!), but store-bought works wonders too. They lend a lovely nutty flavor.
- Oat Flour: This is my secret to the gluten-free base, adding a touch of wholesome goodness. If you don't have any, just buzz some oats in a blender to get the job done.
- Coconut Oil or Vegan Butter: Both add richness, pick your preference! The coconut oil brings a subtle tropical note, while vegan butter is perfect for that classic taste.
- Raspberry Perfection: I used frozen raspberries for convenience, but feel free to use fresh ones. Make sure to sieve out the seeds – a smooth curd is key!
- Aquafaba: Our amazing bean juice is what makes the meringue so light and airy. Make sure everything is squeaky clean to help it achieve those stiff peaks.
Let’s Get Baking!
Yields: 4 mini tarts
Prep Time: 40 minutes
Cook Time: 12 minutes
Ingredients
Pastry:
- 50g (1/2 cup packed) ground almonds
- 80g oat flour
- Pinch of salt
- 25g (3 tbsp) cornflour/cornstarch
- 30ml (2 tbsp) maple syrup
- 45g (scant 1/4 cup) melted odorless coconut oil or vegan butter
Raspberry Curd:
- 400g (14 oz) frozen raspberries, thawed
- 25g (3 tbsp) cornflour/cornstarch
- 50g (1/4 cup) sugar (add more for taste if not using meringue)
- 65g (1/2 cup) soaked cashews, or 80ml (1/3 cup) coconut cream
- Pinch of salt
- 60g (1/4 cup) odorless coconut oil or vegan butter
Meringue (Optional):
- 60ml (1/4 cup) aquafaba
- Pinch of fine salt
- 1/8 tsp cream of tartar or 1/2 tsp lemon juice
- 100g (1/2 cup) caster sugar
- 1/4 tsp xantham gum (optional)
Instructions
Pastry:
- Combine ground almonds, oat flour, salt, and cornflour in a bowl.
- Add melted coconut oil and maple syrup; mix until it forms a dough. If too dry, add a touch of water.
- Press dough into tart cases, poke a few holes in the base, and chill.
- Bake at 180°C (355°F) for 10-12 minutes until golden, then let cool.
Raspberry Curd:
- Thaw the raspberries and press through a sieve to remove the seeds. You should get just under a cup of puree.
- Blend the cashews with the raspberry puree until smooth.
- Transfer to a pot, add sugar, cornstarch, and cook over low heat until it thickens. Add oil or vegan butter.
- Let cool, then divide the curd into the pastry cases and refrigerate.
Meringue:
- Whisk aquafaba, salt, and cream of tartar until stiff peaks form.
- Slowly add sugar, 1 tbsp at a time, whipping well. Sprinkle xantham gum (if using).
- Pipe or spoon onto the tarts, and toast with a torch or under a broiler until golden. Watch carefully to avoid burning!
Final Thoughts
These Raspberry Dream Tarts are more than just a dessert; they are an experience. The combination of flavors and textures will make you feel like you are biting into a cloud of sunshine. I hope you'll try them and enjoy them as much as I do!
Don’t forget to share your creations with me on social media using #HealthyBites and tagging @ChefRemyBloom! I can't wait to see your takes on this recipe.
Happy baking!
Chef Remy